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Making Khoresh karafs 1.jpg
Khoresh karafs
Type Stew
Place of origin Iran
Serving temperature .
Main ingredients Meat, vegetables, spices

Khoresh (Persian: خورش‎) is a generic term for stew dishes in the Iranian cuisine. The word is a substantive of the verb khordan (Persian: خوردن‎) "to eat" and literally means "meal". The word is often misspelt Khoresht (Persian: خورشت‎) in writing both in Persian and English, which is attributable to linguistic hypercorrection.[citation needed]

It generally refers to different stews in the Iranian 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 liberal amounts of saffron to give a distinctive and fragrant taste. The most popular Khoreshes are Khoresh Gheymeh, Khoresh Ghormeh Sabzi and Khoresh Fesenjaan.


Khoresh-e Lape Bademjan
Khoresh-e Gheimeh

Salt, pepper, Advieh, and oil are also used in these dishes.

See also[edit]


  1. ^ Ramazani, Nesta. "Uses of the Fruit in Cooking". Encyclopedia Iranica. Retrieved 2008-10-11.