It generally refers to different stews in the Iranian, Afghan and Kurdish cuisine, and is typically served beside polo (rice). In Iranian cuisines there are many different khoresh with many unique ingredients. Vegetarian khoreshes are common. Iranian stews use desired amounts of saffron to give a distinctive and fragrant taste. The most popular khoreshes in Iranian cuisine are gheimeh, ghormeh sabzi and fesenjan.
Khoresht e khalal (almond beef stew): a local stew of the city of Kermanshah in west of Iran, its ingredients are onion, lamb, and mutton in very small sizes, saffron, and lots of almonds slices. Local oil (roghan kermanshahi) can also be used.
Khoresh ghormeh sabzi (fresh herb and lamb stew) including red kidney or black-eyed beans, fresh fenugreek, parsley, coriander or parsley, spring onions or leeks, boned leg of lamb, onion and dried limes
Khoresh karafs (celery beef stew) including lamb or beef, celery, onions, fresh lime juice, mint, and parsley