Khoresh is a universal term which refers to a huge group of flavorful and versatile Iranian stews. Meat versions often incorporate poultry, lamb, or beef, but many use fish, vegetables, and lentils as the key ingredients. Regardless of the huge number of varieties, most Iranian stews are characterized by their thick consistency and incredibly flavorful sauces which typically include tomato paste, fresh herbs, or ground nuts.

They are always generously seasoned with a variety of spices and fresh herbs, and accompanied with saffron-infused rice.

Vavishka is a traditional dish originating from Gilan. It's made with a combination of ground beef (or chicken breast), tomatoes, lemon juice, onions, and turmeric. The stew is slowly simmered until the meat becomes tender. Vavishka is usually accompanied by rice or bread on the side.

If desired, the dish can be enriched with a few cracked eggs on top near the end of cooking.

Korma is a creamy meat stew (although it could also be made in a vegetarian version) with a mild flavor, made with saffron, yogurt, and various spices such as coriander, ginger, cumin seeds, chiles, and turmeric. It is believed that it originated in the royal kitchen of Akbar during the mid-1500s as a fusion of Persian and Indian cuisine.

The dish got its name after one of the tribes of the Rajputs, a warrior clan of western India. It is recommended to serve kormas with flatbreads such as chapati, paratha, or naan. There are three main bases of korma: North Indian korma with almonds, cashews and yogurt (there are two subgroups of this korma: Mughalai (with reduced milk) and Shahi (with cream)), korma Kashmir with almonds, cashews, yogurt, milk, and dried fruits, and South Indian korma with coconut, coconut milk, almonds, cayenne peppers, and fennel seeds.

Ghormeh sabzi is an Iranian herb stew, commonly eaten everywhere in Iran and considered to be the national dish of the country. Although there are numerous ways to prepare the dish, the essential ingredient is a combination of fried herbs, usually made with chopped parsley, cilantro, and chives.

Other varieties occasionally include greens such as leeks, kale, or spinach, which give the dish its dark green color and rich, pungent flavors. These essential ingredients are incorporated with kidney beans and cubed meat (most commonly lamb) to create a rich and dense stew. 

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. 

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.

Iranian abgoosht is a hearty one-pot stew that has its origins in ancient Persia. It is traditionally prepared with lamb or mutton, but beef can be used in some variations. The dish also incorporates potatoes, beans, legumes, and various Iranian spices and ingredients, all cooked in a flavorful tomato-infused broth.

Abgoosht is typically served in two parts. The meat, vegetables, and legumes are removed from the stock and are served separately. The broth is enjoyed first and is then followed by meat and vegetables that are usually mashed in a roughly-textured paste (goosht kubideh). 

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. 

Anar bij is a traditional stew originating from Gilan. It is made with a combination of ground meat (usually meatballs), onions, turmeric, pomegranate paste, ground walnuts, and various herbs such as parsley and fenugreek. During the cooking process, this stew develops a sour flavor.

Anar bij is traditionally prepared and served for special occasions and celebrations.