Jump to content

Khoresh

From Wikipedia, the free encyclopedia

This is an old revision of this page, as edited by Malik Shabazz (talk | contribs) at 01:06, 19 March 2016 (Reverted 1 edit by 71.245.227.118 (talk) to last revision by AnomieBOT. (TW)). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

Khoresh
Khoresh karafs
TypeStew
Place of originIran
Serving temperature.
Main ingredientsMeat, vegetables, spices

Khoresh (Persian: خورش) is a generic term for stew dishes in Persian cuisine. The word is a substantive of the verb xordan (Persian: خوردن) "to eat" and literally means "meal". The word is often misspelt Khoresht (Persian: خورشت) in writing, which is attributable to linguistic hypercorrection. An alternative, although rare spelling, is Khorisht.

It generally refers to different stews in the Persian cuisine, and is typically served beside polo (rice). In Persian 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. These stews feature in Mesopotamian cuisine also.

Varieties

Khoresh-e Lape Bademjan
Khoresh-e Gheimeh

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

See also

References

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