Khoresh (Persian:خورش) orkhoresht (Persian:خورشت) is a Persian word that refers toIranian stews, usually slow-cooked and served with rice. Khoresh comes in many varieties, often named after their main ingredients. The word is a substantive of the verbkhordan (Persian:خوردن), "to eat", and literally means "meal".
The influence of khoresh extends beyond Iran’s borders. InIraq, stews like khoresh bamieh (okra stew) andfesenjān have become part of local cuisine, especially in areas with close historical and religious ties to Iran. InAfghanistan, similar dishes known as qorma reflect the shared culinary heritage, often featuring the same slow-cooked technique and use of herbs or dried fruits. TheMughal Empire inSouth Asia, with its Persianized court culture, adopted many Iranian culinary traditions, which can still be seen in the aromatic stews ofNorth Indian andPakistani cuisine. In the Caucasus and Central Asia, Persian stews influenced local dishes through trade and cultural exchange, leaving a lasting imprint on the region’s food identity.
Khoreshbādemjān lapeh (aubergine and yellow split pea stew): same as previous with addition of yellowsplit peas andAdvieh
Khoresh bāmieh (okra tomato stew): Stewing lamb or beef,okra, potatoes, onions, freshlime juice and tomato paste.[1][2]
Khoresh bāmieh lapeh (okra and yellow split pea stew): same as previous with addition of yellow split peas and Advieh
Khoresh beh (quince stew): chunks of lamb are stewed with slices or cubes of tartquince, and yellow split peas; this dish is always served with rice.[3]
Khoresh khalal (almond beef stew): a local stew of the city ofKermanshah in west of Iran, its ingredients are onion,lamb and mutton in very small sizes,saffron, and lots ofalmond slices. Local oil (roghan kermanshahi) can also be used.
Iran
