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Best Persian Stews and Persian Rice Dishes
Persian stews, or khoresh, are a key part of Iranian cuisine. On this page, explore some of the best Iranian stews such as ghormeh sabzi, fesenjoon, khoresh bademjan, and khoresh karafs, which highlight the rich flavors and traditions of Persian cooking.
Ghormeh Sabzi
Ghormeh Sabzi ingredients feature a mixture of herbs, spices, kidney beans, onions, and lamb/beef. Ghormeh Sabzi is one of the most popular dishes in Iran. A flavorful Persian beef stew, traditionally served with rice. If Ghormeh Sabzi is your favorite stew, you will love our "I Love Ghormeh Sabzi" T-shirt!
Fesenjoon
Fesenjan/Fesenjoon is a sweet and sour pomegranate Persian chicken stew, flavored with pomegranate paste, ground walnuts, a collection of spices (turmeric/cardamom/rosebud/cinnamon), and eggplant. If you are a fan of Fesenjoon, you might enjoy exploring our "I love Fesenjoon" shirt!
Khoreshte Gheymeh
Another popular dish in the Persian cuisine is Khoresh 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 includes ingredients such as 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 Persian lamb and chickpea stew is usually made with lamb, chickpeas, beans, onions, potatoes, turmeric, and tomatoes.
Khoresht Karafs
Containing very few ingredients, this persian celery stew is a popular 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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