Khoresh

Fact: One of the most famous khoresh types, ghormeh sabzi, is among the oldest Iranian dishes, dating back 500 years.

#18 in Tajikistan

Khoresh: Basic Information

Pronunciation

khu-resh

Alternative Name(s)

Khoresht, ghormeh

Dish Type

Stews

Course

Main Course

Mealtime

Lunch, Dinner

Popular Variations

Khoresh: Origin and Region

Origin

Iran

Continent’s Region

West Asia

Country’s Region

Nationwide Origin

Associated Region

Unspecified

Khoresh: Ingredients and Preparation

Main Ingredients

Meat (chicken, lamb, or beef), vegetables, fruits, spices

Main Cooking Method

Stewing

Preparation Process

Meat is browned, vegetables or fruits are added, spices are mixed in, and the mixture is stewed until cooked through.

Khoresh: A Deep Dive

Cultural Significance

Central to Persian cuisine

Taste

Savory

Texture

Tender meat, soft vegetables/fruits (also based on ingredients)

Aroma

Fragrant with spices like saffron and turmeric

Color

Varies based on ingredients

Serving Style

On a plate or bowl

Serving Temperature

Hot

Accompaniment

Rice

Occasions

On any occasions

Seasons

Year-round

Special Diets

Gluten-free (traditionally)

Calories

Varies based on variations and their ingredients

Popularity

Iran, Afghanistan, Tajikistan, and among Kurdistan communitie

Popular Similar Dishes

Abgoosht
Curry
Tajine
Goulash
Haleem
Irish Stew

Popular Dining Area

Local households or restaurants

Khoresh (also spelled as khoresht) is an Iranian term referring to various traditional types of stews in Iranian, Afghan, Tajik, and Kurdish cuisines.

Khoresh ingredients vary widely. It typically includes meat (often chicken, lamb, or beef), vegetables (e.g., eggplants, tomatoes, split peas), fruits (e.g., quinces, plums), herbs (e.g., celery), and spices (e.g., saffron turmeric).

In addition, common seasonings are salt, pepper, advieh (a Persian spice mix), and oil. Most khoresh recipes require slow cooking to meld the flavors together. These stews are best to enjoy with rice (known as polo in Persian culinary tradition).

Iran cuisine (aka Persian cuisine) has many khoresh varieties made from different and unique ingredients.

One of the most popular types is ghormeh sabzi, which is considered Iran’s national dish. Plus, its vegetarian versions are also prevalent in this cuisine.

After that, let’s dive into other insights about khoresh’s advantages and disadvantages, frequently asked questions, and explore dishes similar to it.

Key Points

Khoresh (or khoresht) is an Iranian term for various stews prominent in Iranian, Afghan, Tajik, and Kurdish cuisines.
Khoresh usually contains meat (chicken, lamb, beef), vegetables (eggplants, tomatoes, split peas), fruits (quinces, plums), herbs (celery), and spices (saffron, turmeric).
Khoresh are typically slow-cooked stew.
Rice is an ideal accompaniment to the stew.
Khoresh ghormeh sabzi is considered Iran’s national dish.
There are several variants of khoresh.

Khoresh Images

What Are The Types Of Khoresh?

Khoresh comes in many types based on its ingredients and regions. Here are 14 well-loved varieties below.

Every khoresh variant has unique features, but they all come with pros and cons shown in the next section.

Pros and Cons Of Eating Khoresh

Let’s check below the benefits and disadvantages of khoresh for more insights about this delicacy.

Pros

Variety of Ingredients: Khoresh often includes a mix of meats, vegetables, and spices, offering a balanced meal.
Flexibility: Khoresh can be paired with various accompaniments like rice or bread.
Vegetarian Options: Vegetarian versions of Khoresh are available, catering to different dietary preferences.

Cons

Dietary Restrictions: Some versions of Khoresh might use ingredients that are not ideal for some dietary restrictions, like those avoiding red meat.
Caloric Content: Some Khoresh dishes can be high in calories depending on the preparation method and ingredients.

Ultimately, you’ll explore more about khoresh’s addressing questions from various diners.

Khoresh FAQs

Khoresh often incorporates unique ingredients and spices, such as saffron, which imparts a distinctive flavor. The combination of ingredients and preparation methods is deeply rooted in the culinary cultures of the regions where it’s popular.

While both Khoresh and curry are types of stews with meat and/or vegetables, they have distinct flavor profiles. Curry is associated with South Asian and Southeast Asian cuisines and has different spices and ingredients.

The level of spiciness can vary based on the recipe and personal preference. Some versions might be mild, while others can be more robust in flavor.

Yes, many khoresh recipes can be adapted for slow cookers or Instant Pots, making the cooking process quicker.

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Adam Sam

Senior Food and Drink Editor

Expertise

Food Writer & Recipe Developer, Recipe Tester, Bartender, Cooking-video Maker, Editor In Chief

Education

University of Gastronomic Sciences – Pollenzo (Italy) (MA Food Culture, Communication & Marketing)
Johnson & Wales University (US) (Baking and Pastry Arts)
Professional Bartender at HNAAu School (Vietnam, International Joint Training Program)

Adam Sam, an experienced food writer and recipe developer, is passionate about blending diverse culinary traditions, national dishes, and innovative beverages, showcasing his proficiency in both traditional and modern recipe testing.

As the Editor-in-Chief, he elevates culinary content from street food to fine dining, focusing on Western cuisine and types of drinks at azcuisines.com, and is professional in creating engaging cooking videos that simplify complex dishes and ingredients.

His passion for food is evident in his writing, where he uniquely merges various cultures, traditions, and contemporary trends, skillfully combining classic recipes with modern cooking methods.