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Khoresh
Khoresh karafs
Alternative namesKhoresht
TypeStew
Place of origin Iran
Serving temperatureHot
Main ingredientsMeats, vegetables, spices

Khoresh (Persian: خورش) or Khoresht (Persian: خورشت, Sorani Kurdish: خۆرشت) is a generic Iranian term for stew dishes in the Iranian cuisine, Afghan cuisine, Tajik cuisine and also Kurdish cuisine. The word is a substantive of the verb khordan (Persian: خوردن) "to eat" and literally means "meal".

It generally refers to different stews in the Iranian, Afghan and Kurdish cuisine, and is typically served beside pilaf (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.

Varieties

Khoresh-e lape bademjan

See also

References

  1. ^ Willis, Virginia (2014-03-10). Okra: a Savor the South cookbook. UNC Press Books. p. 66. ISBN 978-1-4696-1443-4.
  2. ^ Alikhani, Nasim; Gambacorta, Theresa (2023-06-27). Sofreh: A Contemporary Approach to Classic Persian Cuisine: A Cookbook. Knopf Doubleday Publishing Group. pp. 129–130. ISBN 978-0-593-32075-4.
  3. ^ Ramazani, Nesta. "Uses of the Fruit in Cooking". Encyclopedia Iranica. Retrieved 2008-10-11.