Hi there lovely readers, hope you’ve missed me terribly!I’m back from my hiatus and thought I’d switch gears to savoury for a bit.

Today I’ll be covering “Khoresht”. I hope you still recall my post on Polo, if not I recommend you read it now to familiarise yourself with the terminology. As you know from that post there are so many different types of rice dishes Persians make. Well it’s the same with  Khoresht; this is the term given to the stews which accompany plain rice (aka Chelo). There are so many different types of delicious stews out there but I will be touching on some of the most popular ones in this post.

The first one is my absolute all time favourite, the king of all stews not to mention one of our national dishes….”Ghorme Sabzi”. You can’t call yourself Persian if you don’t like Ghorme Sabzi…. It’s just blasphemy!

There are no words to describe how good this stew is, you just have to take my word for it. It is a heavenly combination of meat (lamb or beef), various fresh herbs, red kidney beans and dried lime aka “limo amani”. Yes, dried lime, sounds strange but somehow really works. It is mouth watering, I am literally salivating just thinking about it. If you ever dine at a Persian restaurant I highly recommend you try this dish. I think you’ll be hooked, it may take a while to get used to the taste of dried lime as it may be too strong for the western palate so if it’s your first time attempting this dish just forgo the lime and eat the rest!


Here is my stylised version of Ghorme Sabzi 😉


The second dish I will talk about is another very popular one that I touched on in an earlier post. It’s called “Fesenjoon”, this dish is usually either made with chicken or duck and has the yummy combination of Pomegranate molasses and walnuts. Let me tell you how popular this combination is within the Persian food scene; we are obsessed with combining these two flavours together and rightly so as they are perfect together! The interesting thing to note about this dish is that depending on where it’s made it tends to taste slightly different. Some regions like the people from Tehran like to eat it sweet i.e. add sugar, some regions in the north use verjus (“Ab Ghoore”) instead of pomegranate molasses which makes it quite acidic but I think most restaurants serve it as a sweet and sour flavour which in my opinion works best. There’s even a vegetarian option where the meat is substituted with fried chopped eggplants (this Khoresht is called “shish andaz”)


It’s very hard to make Fesenjoon look good on a plate but trust me it tastes so much better than it looks!

Ok, one last dish to cover and I’m done, promise 😉 This one comes from the north of Iran; Gilan provence to be precise. It’s also made with chicken or duck and is a sweet Khoresht. It’s made with prunes,Cinnamon, Turmeric and sugar is added to make it taste sweet.This dish is called “Aloo Mossama”, it’s really delicious and super easy to make. I will provide the recipe on later post so stay tuned 🙂


Aloo Mossama served here with yummy potato Tahdig

You may be thinking that there’s a running theme here and you’d be correct, we like to mix our meats with fruit and spices. That’s just how we roll and it’s what makes Persian food so unique. I hope you enjoyed this post and that it was worth the wait. Till next time Xx