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Making Khoresh karafs 1.jpg
Khoresh karafs
Place of originIran
Serving temperature.
Main ingredientsMeat, vegetables, spices

Khoresh (Persian: خورش‎) or Khoresht (Persian: خورشت‎) is a generic Persian term for stew dishes in the Iranian cuisine and Afghan 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 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-e fesenjān.


Khoresh-e lape bademjan
Khoresh-e gheimeh

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

Khoresht E khalal : (Almond beef_stew) Is a local stew of city Kermanshah in west of Iran,its ingredients are:onion;lamb and mutton in very small sizes,zafaron and lots of almonds slices. You also can use local oil (roghan_kermanshahi)

See also[edit]


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