Khoresh

Khoresh is a generic term in Persian cuisine for stew dishes, served alongside rice in Iran. The term is derived from the verb "khordan" which means "to eat" in Persian.

Ingredients

The main ingredients of Khoresh include a variety of vegetables, meat, and spices. The meat used can be lamb, beef, chicken, or fish. The vegetables can include onions, garlic, tomatoes, spinach, eggplant, okra, carrots, potatoes, beans, peas, and lentils. The spices used can include turmeric, saffron, cinnamon, cardamom, rose water, and lime juice.

Varieties

There are many varieties of Khoresh, each with its own unique flavor and ingredients. Some of the most popular ones include:

• Khoresh-e Ghormeh Sabzi: This is a green herb stew that includes parsley, leek, and fenugreek leaves.
• Khoresh-e Fesenjan: This is a pomegranate and walnut stew.
• Khoresh-e Gheimeh: This is a split pea and meat stew.
• Khoresh-e Bademjan: This is an eggplant and meat stew.

Preparation

The preparation of Khoresh involves sautéing the vegetables and meat, then simmering them with the spices and other ingredients. The stew is then served with rice, which is often flavored with saffron.

Cultural Significance

Khoresh is a staple dish in Iranian cuisine and is often served at family gatherings and celebrations. It is also a popular dish in other countries with Persian influence, such as Afghanistan and Tajikistan.

See Also

• Persian cuisine
• Iranian culture
• Rice

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