Khoresht

The word Khoresht (PerB|خورشت) is the Tehrani dialect term for Khoresh (PerB|خورش) in other Iranian dialects, and is alternately spelled "horisht". It is a gerund form and a derivative of the verb "xordan" (PerB|خوردن) 'to eat'.

It generally refers to different stews in Persian cuisine, and is typically served beside polo (white rice dish). In Persian cuisines there are lots of different Khoreshs based on the different ingredients which are used. In comparison with Kebabs, typically it takes more time to prepare one of these Khoreshs and for most of them, the key components are their vegetables and not their meat, therefore they can be cooked for the vegetarian people also. Persian Khoreshs have some similarities with typical Indian curries, in terms of prepartion. Iranian stews are different in that they use liberal amounts of saffron to give a distinctive and fragrant taste. The most popular Khoreshs are Khoresh Gheymeh, Khoresh Ghormeh Sabzi and Khoresh Fesenjaan.

Varieties

* Khoresh Badenjan (Aubergine Stew) including aubergines, boned leg of lamb, onions, turmeric, tomato paste and medium tomatoes
* Khoresht Gheymeh (Split-pea Lamb Stew) including Stewing lamb or beef, Split-peas, onions, potatoes, tomato paste and dried limes
* Khoresh Ghormeh Sabzi (Fresh Herb and Lamb Stew) including Red kidney or black-eyed beans, Fresh fenugreek, tablespoons dried, parsley, coriander or parsley, spring onions or leeks, boned leg of lamb, onion and dried limes
* Khoresh Fesenjaan or Fesenjoon (Pomegranate Stew) including Chicken pieces or Beef meatballs, Ground walnuts, onions, Pomegranate juice, pomegranate paste, sugar
* Khoresh Karafs (Celery Beef Stew) including lamb or beef, celery, onions, fresh lime juice, mint and parsley
* Khoresh Esfenaj-o Aloo (Prune and Spinach Stew)
* Khoresh Baamieh (Okra Tomato Stew): Stewing lamb or beef, okras, potatoes, onions, fresh Lime juice and Tomato paste
* Khoresh Ghaarch (Mushroom Stew)
* Khoresh Reevaas (Rhubarb Stew)
* Khoresh Loobia-Sabz (French Bean Stew)
* Khoresht Beh (Quince Stew):chunks of lamb are stewed with slices or cubes of tart quince, and yellow split peas; this dish is always served with rice [cite encyclopedia |last= Ramazani|first=Nesta |encyclopedia=Encyclopedia Iranica |title= Uses of the Fruit in Cooking |url=http://www.iranica.com/newsite/articles/v4f1/v4f1a050.html |accessdate=2008-10-11 ] .

Salt, pepper, 8 tablespoons of curry powder and oil also are also used in these dishes.

ee also

*Persian cuisine
*Chelow kabab
*Advieh

External links

* [http://www.persiancity.com/recipes/search.asp?key=khoresht Variety of Khoresht & Rice Recipes]
* [http://www.hanifworld.com/Khoresht.htm Khoreshts' Photos]
* [http://www.persianmirror.com/cuisine/koresht/koresht.cfm Different Khoreshts Recipes]

References