Khoresh gheimeh, occasionally called simply gheimeh or gheimeh polo, is a traditional meat stew made with yellow split beans. Traditionally it was always made with cubed beef or lamb, but modern variations sometimes include lean chicken breasts.
Unlike other traditional Iranian stews, the meat in gheimeh is usually cut into tiny cubes. Besides yellow split beans and meat, gheimeh often incorporates tomatoes and onions, all combined with traditional Iranian spices such as turmeric and dried lime.
MOST ICONIC Khoresh gheimeh
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Khoresh fesenjān (or just fesenjān) is a popular Iranian pomegranate and walnut stew. It is usually made with chicken which is served submerged in a thick, dark sauce made with ground walnuts and pomegranate syrup. Usually prepared and eaten on special occasions, it is a staple dish of the annual festivity celebrating the winter solstice.
The dish is typically served alongside plain white rice or naan bread, and it is occasionally garnished with pomegranate seeds. Fesenjān is a dish commonly found in the Middle East region, especially in the neighboring Azerbaijan and Iraq.
MOST ICONIC Fesenjān
Khoresht mast is a traditional dish hailing from Isfahan. Although it's often dubbed yogurt stew, khoresht mast is actually an unusual dessert that's often served as a side dish or an appetizer, made with a combination of sugar, rose water, yogurt, saffron, onions, egg yolks, turmeric, and crushed lamb neck meat.
The combination is boiled and mixed thoroughly before the addition of walnuts, pistachios, or almonds. Once prepared, khoresht mast is cooled and topped with barberries before serving. In the past, it was served as a main dish in massive feasts that were held by kings.
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Khoresh bādemjān is a traditional stew originating from Iran. The stew is usually made with a combination of eggplants, tomatoes, tomato paste, sour grapes or lime juice, onions, garlic, turmeric, saffron, oil, salt, pepper, and stewing meat such as lamb or beef.
The meat is cooked in water and seasoned with turmeric, salt, and pepper. The eggplants are sautéed in oil with the onions before the tomato paste, garlic, and saffron are added to the pot. The cooked beef, tomatoes, eggplants, and sour grapes or lime juice are added to the stew and it is then simmered over low heat until everything is nice and tender.
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Khoresh karafs is a traditional stew originating from Iran. The stew is usually made with a combination of celery, beef or lamb, onions, parsley, mint, garlic, lime juice, turmeric, oil, salt, and pepper. The onions and garlic are sautéed in oil, then mixed with the meat that's browned and seasoned with turmeric, salt, and pepper.
The mixture is covered with water and simmered over medium heat. The celery, parsley, and mint are sautéed until soft, then added to the pot. The stew is simmered for a bit more until the meat is fully cooked, and lime juice is added to the pot near the end of cooking.
The star ingredients in this classic Iranian stew are julienned carrots that are simmered along with prunes, chunks of beef or lamb, and onions. The dish is usually seasoned with turmeric, saffron, lemon juice, and optionally cinnamon and cardamom.
This hearty carrot stew is traditionally accompanied by steamed rice (chelow).
MAIN INGREDIENTS
Khoresh bāmieh is a traditional stew originating from Iran. The stew is usually made with a combination of beef or lamb, tomato paste, okra, onions, garlic, tomatoes, olive oil, turmeric, cinnamon, beef stock, bay leaves, salt, and peper. The meat is browned in oil and it's then mixed with all the other ingredients except okra.
The pot is covered and the dish is simmered until the meat is tender. Near the end of cooking, okra is added to the pot and cooked until soft. The stew is served warm and it's usually accompanied by rice on the side.
Khoresh aloo is a traditional stew originating from Iran. This savory-sweet stew is usually made with a combination of prunes, lamb or chicken, saffron, sugar, carrots, potatoes, onions, turmeric, salt, pepper, and oil. The onions and meat are sautéed in oil, seasoned with turmeric and pepper, and simmered in water until tender.
The saffron and prunes are added to the pot with salt and sugar, followed by the carrots and potatoes that have been boiled and fried in oil. When the consistency of the stew reaches the desired point, it's typically served warm with rice on the side.
Khoresh alou esfenaj is a traditional spinach and dried plum stew. It's prepared with esfenaj (spinach), alou (prunes, especially the dried yellow variety known as alou bokhara), cubes of lamb or veal, onions, turmeric, lemon juice, saffron, cinnamon, and olive oil.
The stew is usually served in a deep serving bowl and it should be piping hot. It's recommended to serve it with fluffy rice or a flatbread on the side.
Khoresh kadu is a traditional stew that combines meat and zucchinis. Most recipes call for lamb as the meat of choice, but it can be replaced with beef or chicken. There are also some versions of this dish that don’t include meat at all. When preparing the stew, the meat is fried in vegetable oil with onions, garlic, tomatoes, and dried lime.
The dish is seasoned with salt, pepper, and turmeric. Before they’re added to the stew, the zucchinis are usually gently fried. This thick stew is usually served with steamed Persian rice.
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