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Persian Stew and Rice Dishes
Iranian stews, known as "khoresht," boast an orchestra of flavors unique to each region. Embark on a culinary adventure and savor the essence of Persian cuisine
Ghormeh Sabzi
Featuring a mixture of herbs, spices, kidney beans, onions, and lamf/beef, Ghormeh Sabzi is one of the most popular dishes in Iran. A flavorful persian stew, traditionally being served with rice.
Fesenjan
Fesenjan/Fesenjoon is a sweet and sour persian stew, flavored with pomegranate paste, ground walnuts,a collection of spices(tumeric/cardamom/rosebud/cinnamon), and eggplant.
Khoreshte Gheymeh
Another popular dish in the Persian cuisine is Khoreshte Gheymeh, which is a beef and split pea stew that contains saffron potatoes. Traditionally, this dish is made using lamb/beef, but can also be made using chicken.
Khoreshte Bademjan
Khoreshte Bademajan is a persian eggplant stew. The words "khoresht" and "bademjan/bademjoon" directly translate to "stew" and "eggplant". This traditional dish consists of fried eggplant, lamb/beef, tomatoes, dried limes, and a mixture of spices.
Abghoosht
A direct translation of this word(Ab-ghoosht) is "meat-water". This dish is usually made with lamb, chickpeas, beans, onions, potatoes, turmeric, and tomatoes.
Khoreshte Karafs
Containing very few ingridients, Khoreshte Karafs is a popular Persian stew that consists of celery, herbs, beef, and dried limes. Karafs means celery in Farsi, directly translating this to "celery stew"
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