Persian Stews | KhoreshIn Episode #8, co-hosts Bita and Beata talk about their favorite Persian stews which are served with rice - what’s in them, how to prepare them, short-cuts (Beats Cheats) and favorites. What is Persian Stew and is it really a stew? More of a hearty sauce made with delicious braised meat, vegetables, herbs, nuts, beans, and/or legumes served over a mound of rice. Khoresh Ghemeh | Persian Split Pea Stew Ghemeh in English means to shop into small pieces (usually when referring to meat) Split Peas in Farsi are called ‘lapeh’ Ingredients in Persian Yellow Split Pea stew: meat of choice (traditionally beef or lamb), yellow split peas, tomato paste, limou amoni (sour dried lime) topped with French fries! Beats Cheats: using store-bought French fries, shoestring potatoes, or potato wedges cooked in the air fryer as the topping; using ketchup substituted for tomato paste Khoresh Bademjoon (Bademjan) | Persian Eggplant Stew Strategies for cooking it - frying, broiling, air frying, or simmering the eggplant Ingredients: meat of choice, eggplants, ‘ghoreh’ - unripe grapes What to cook Khoresh in - a shallow pot or flat, deep pan with a lid, an Instant Pot, or a pressure cooker Khoresh Bamieh | Okra Stew Cheat: use frozen okra Herb based Stews: Karafs and Ghormeh Sabzi Khoresh Karafs | Persian Celery Stew Ingredients: celery, mint, parsley, and meat of choice (in some regions tomato paste) Ghormeh Sabzi Ingredients - braised meat, loads of herbs, kidney beans, and Limoo Omani Cheat: use pre-packaged dried or frozen mixed herbs (found at Middle Eastern or Persian Markets with the label, Ghormeh Sabzi) Variations - regional variations, try with blackeyed peas Fessenjoon (Fessenjan) | Persian Walnut Pomegranate Stew A fan favorite made with ground walnuts, pomegranate molasses, and chicken or duck. Rich, delicious and sweetly tart. Looks like mole sauce can be shades of tan through dark brownish-red in color. Ask the Beats! Today’s question is from Ray from San Francisco. Ray asks, “Is Persian foods spicy?” - answer, no, not in a ‘heat’, burning way. It is mildly spiced with interesting spices but not ‘hot-spicy’. Recipe links from this episode: Khoresh Ghemeh Bita’s Persian Yellow Split Pea Stew | Khoresh Ghemeh Khoresh Bademjoon Beata’s recipe: Persian Vegetarian Eggplant Stew – Khoreshteh Bademjan Khoresh Karafs Bita’s recipe: Persian Celery Stew | Khoresh Karafs Beata’s recipe: Khoreshteh Karafs Celery and Herb Beef Stew Khoresh Fessenjoon Beata’s recipe: Walnut and Pomegranate Stew – Khoreshteh Fessenjoon Podcast production by Alvarez Audio
# Persian StewsHearty sauces made with braised meat, vegetables, herbs, nuts, and legumes served over rice in Persian cuisine.
