Showing posts with label خورش. Show all posts
Showing posts with label خورش. Show all posts

May 21,2017

Vegetarian Ghormeh Sabzi

Ghormeh Sabzi

Over the years I have received many requests for vegetarian recipes from my readers.I was somewhat hesitant to write vegetarian recipes because I believe that Iranian cuisine is vegetarian friendly and has many vegetarian dishes.If you search my recipe indexyou'll see that there are many vegetarian options on my blog,such as the bean based dishes like Ash Reshteh,and the Seven-Bean Soup.There are also the vegetable based recipes such as Koo Koo Sabziand Koo Koo Sibzamini.As for those polow and khoresh (rice and stew) recipes with meat,you can remove the meat or with a little tweaking you can easily adjust the recipes to your liking and enjoy many of the traditional Iranian meals while sticking to your vegetarian diet.Growing up in Iran,I only knew of a couple vegetarians around us.However,with the growing number of vegetarians/vegans and those cutting back on red meat (lamb,beef) for health reasons,some traditional recipes can be modified by substituting ingredients.

I'm a firm believer in maintaining and preserving the integrity of traditional Iranian food and I am always reluctant to make any drastic changes to our traditional beloved recipes.I am so grateful to those culinary magicians of the past that created many timeless recipes to be enjoyed for generations to come.I wonder,if the inventors of ghormeh sabzior fesenjoon,had any idea that their creations would surpass time and all borders and would be enjoyed by many for years to come.

For today's recipe I decided to do my vegetarian version of this most beloved khoresh.There are a few simple options for customizing vegetarian ghormeh sabzi.The first option is to just omit the meat!The second option is to increase the amount of beans (red kidney beans or pinto beans) by 1/2 cup or more if you like.The third option is to replace the meat with tofu,tempeh or seitan.However,my choice for a قورمه سبزی گیاهی ghormeh sabzi giahi (meat-free ghormeh sabzi) is using baby bella mushrooms for their brown color and meaty texture and flavor.

Vegetarian Ghormeh Sabzi

Serving 4-6

1 cup dried red kidney beans or pinto beans,soaked over night
10 oz baby bella mushrooms or large portabella,trimmed and cut into chunks or sliced
1 large onion,finely chopped
3 cups chopped fresh parsley
3 cups chopped leeks,or scallions or chives (tareh)
1 cup chopped fresh cilantro
1 cup chopped fresh fenugreek or a tablespoon dried
4-5 limoo amani(dried limes)
1 teaspoon turmericbaplay
Salt and pepper to taste
Juice of a lime
Vegetable oil/olive oil


  1. In a large pot,add beans,cover with water by a couple of inches,bring to a boil over medium-high heat,reduce the heat,cover,leaving the top a little ajar.Cook until beans are tender.
  2. Heat 1/3 cup vegetable oil in a large skillet over medium heat,saute the chopped herbs for about 10-15 minutes or until their color changes.Stir frequently.Set aside.
  3. In a large stock pot,saute the chopped onions in 2-3 tablespoons of vegetable oil until golden brown.Add turmeric powder.baplayStir well.
  4. Add the sauteed herbs,cooked beans,dried limes,salt and pepper to the pot.Add water to cover by 2 inches.Bring to a boil over medium-high heat.Reduce the heat.Cover and cook on low setting for about an hour.
  5. In the meantime in a large pot heat 2 tablespoons of the vegetable oil over medium-high heat.Add mushrooms and cook until they have released most of their liquid.Remove the mushrooms from the pan,place in a bowl and sprinkle with lime juice.
  6. Add the mushrooms to the pot,cook for another 15-20 minutes on low heat.Taste and adjust the seasoning.Add a little more water if needed.
Serve up the khoresh in a large bowl with rice, mast o khiarand salad shirazi.


April 28,2016

Khoresh Chaghaleh Badoom - Green Almond Stew

Iranian cuisine is known for its slow-simmered,flavorful and savory stews that are served with a platter of long grain aromatic saffron rice.BAPALY体育One of the most famous stews from Iran is the herb-filled ghormeh sabzi.Another favorite is the sweet and sour walnut and pomegranate khoresh fesenjoon.However,this  خورش چغاله بادام - chaghaleh badoom khoresh is one of the lesser known khoresh recipes.It is unique and should also be cherished at friends and family gatherings like all other brilliant Persian khoresh recipes.

Green almond is an unripe almond with a green fuzzy outer skin picked in early spring before the inner nut fully ripens and the outer shell becomes hard.Chaghaleh badoom is one of the favorite snacks in Iran which is traditionally eaten whole and dipped in a bit of salt.By early spring you will have to be on the lookout for them otherwise they will come and go in the blink of an eye since they have such a short season.I remember my mother reminiscing about picking soft-shelled almonds right off the tree branches on the skirts of  kuh-e Alvand in Hamadan where she grew up.

It is really hard to find spring almonds where I live and I have yet to see them in any regular supermarkets or vegetable stores.I was so excited when I spotted green almonds at my local Persian grocery store.I could almost taste them just by looking at them.In addition to going through a bowl of tart and crunchy chaghale badoom you can slice them into salads or make an Iranian-style tangy herb and green almond stew with a bit of a crunch!

Khoresh Chaghaleh Badoom

Serves 4-6

1 pound stew meat (lamb or beef),cubed
1 pound green almonds,soaked in cool water for 6-8 hours or overnight,drain,use a paper towel to remove the fuzz (you may also slice the green almonds if you like)
3 cups chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint
1-2 tablespoons dried mint (for added aroma and flavor)
1 large onion finely chopped
1/2 teaspoon turmericbaplay
Salt and pepper to taste
2-3 tablespoons lime juice,freshly squeezed (you may use verjuice instead)
Vegetable oil


  1. In a large pan,heat 3 tablespoons vegetable oil over medium-high heat and saute the chopped onions until soft and golden.Add the turmeric powder,baplaystir well.
  2. Add the meat to the pan,stirring occasionally,cook until brown on all sides.Add salt and pepper to taste.
  3. Add 3 cups of water or enough to cover the beef.Bring back to boil,cover,reduce heat,simmer gently for 45 minutes.
  4. Add the green almonds,parsley,fresh mint,dried mint.Add a little water if needed.Cover and cook for another 45 minutes over low heat.Add in the lime juice and continue cooking on low heat for another 10-15 minutes.
Serve the khoresh warm with polow, mast o khiarand salad shirazi.


October 01,2015

Khoresh-e Holu - Persian Peach Stew with Chicken

I was planning on making this savory peach khoresh during the summer when the lush peaches were at their peak but somehow I just didn't get around to it.Now,several days past the autumnal equinox,I think this savory peach chicken stew is the perfect farewell to summer as well as a delicious way to celebrate the beginning of fall and مهرگان - Mehregan.Mehregan is the annual ancient Persian festival of autumn's bounty and the feast of Mithrathe symbol of kindness,friendship,love,and light.I believe now more than ever that we need to reach deep within and incorporate the message of مهر و محبت  mehr-o-mohabat (love and kindness),compassion and respect for everyone into our lives.Here's a link to my previous post on Mehregan.

As much as I love the fall season it's always hard to say goodbye to the sweet flavor of peaches as well as the many other flavorful summer fruits.And for those that are not crazy about the fuzzy peach skin there's always the option of smooth,sweet and juicy nectarines.The best way to enjoy a fresh summer fruit is to make a beautiful fruit platter or a colorful fruit salad.Many try to make the most of the fruits that are in season by making sweet and creamy summer deserts.In Persian cuisine fresh and dried fruits such as apricots,quince,raisins,plums and pomegranates are frequently used in savory dishes.Here are three examples of recipes made with fruits: Apple Khoresh with Dried Apricots, Fruit Ash, Quince Khoresh

This خورش هلو - peach khoresh is well balanced between sweet and sour due to the slight acidity of the fresh lime juice and the slightly sweet brown sugar.For a more sweet flavor you may use honey or white sugar instead of brown sugar.This dish may be made with lamb,beef or chicken.I didn't peel the peaches but if you find them extra fuzzy you may want to remove the skin.I made khoresh -e holu using tomato sauce but after tasting the two stews I do prefer the taste of the stew without the tomato sauce.Both dried peaches and fresh peaches are used in this recipe.Dried peaces are added in the beginning to cook along with the chicken pieces for added flavor and the fresh peaches are added toward the end of cooking since we don't want them to get mushy.You can substitute the dried peaches with dried plums or dried apricots.

Khoresh-e Holu - Peach Stew

Serves 4

2 pounds boneless skinless chicken breasts,cut into 2-inch pieces
4 firm,slightly under-ripe yellow peaches,peel,remove the pits and cut into slices
4 dried peaches,cut in half
1 large yellow onion,thinly sliced
3 garlic cloves,minced
1 teaspoon turmericbaplay
1/3 teaspoon cinnamon
1/3 teaspoon ground cardamom
1 tablespoon brown sugar
2 tablespoons freshly squeezed lime juice
Salt and pepper to taste
Vegetable oil or olive oil


  • Heat 3 tablespoons oil in a pan,add the sliced onion and saute until light brown over medium-high heat.
  • Add the minced garlic and turmeric and saute for another 2 minutes or so.baplay
  • Add the chicken,1/2 teaspoon salt,1/4 teaspoon black pepper and saute until the chicken is no longer pink in the center.
  • Add the dried peaches,cardamom and stir to combine.
  • Add water to cover the chicken pieces.Bring to a boil,reduce heat and cover and cook for 40 minutes.
  • Heat 2 tablespoons of olive oil in a skillet over medium heat.Add the sliced peaches and saute lightly on both sides for a couple of minutes.
  • Add the sliced peaches to the pot with the chicken.
  • Add cinnamon,lime juice and sugar,stir gently,cover and simmer for another 15-20 minutes over medium-low heat.Taste and adjust the seasoning.
Serve warm with riceand salad shirazi.

Happy Autumn.Happy Mehregan!

November 25,2014

Khoresh Kadoo Halvaie - Persian Beef and Pumpkin Stew

One of the beauties of fall is the abundance of many varieties of winter squashes that come in different shapes,sizes and colors.I typically use butternut squash for its flavor and color in my cooking however this time I chose to use کدو حلوایی- kadoo halvaie,the vibrant orange small sugar pumpkin that is both beautiful and delicious.It is the same kind of pumpkin my mother used to roast in the oven back in Iran and now when I cook it it still has the overwhelmingly familiar taste of home.Orange is a joyous color and pumpkins are nature's gift;a free dose of color therapy on these gray,short and gloomy autumn days.I'm thankful to my lovely neighbors for leaving out all these gorgeous pumpkins on their front porches early on in the fall season until they eventually become food for the squirrels.There are a ton of sweet pumpkin dessert recipes out there.However,pumpkins are also delicious in savory dishes as well. خورش کدو حلوایی- Khoresh-e kadoo is a ملس- malas (sweet and sour) fall flavored dish that will warm your heart.

I'm often asked if there are any Persian vegetarian or vegan recipes.Most people may not think of Persian cuisine as vegetarian/vegan friendly and only think of کباب- Kabobswhen they think of Iranian food.Or there may not be many obvious vegetarian dishes on restaurant menus.However,there are many types of fresh vegetables that are served raw or cooked as a side dish.Just to give you a sample check out this link to my vegetarian recipes.As for vegan recipes,I'd like to point out that you can easily omit the meat in many stew recipes that call for stewing lamb/beef,except for the traditional آبگوشت abgoosht/dizivarieties,and still have a delicious and fulfilling meal.

I added a handful of آلو بخارا- aloo bokhara (dried yellow plums) to the stew toward the end of cooking.They may be found in most Persian/Middle Eastern grocery stores.If not,you can substitute them with prunes instead.Typically,potatoes and carrots are not a part of the authentic version of this khoresh but they make the stew more rich and flavorful without changing the overall taste.I also like to add a bit of nutmeg and cinnamon. جوزهندی- Nutmeg is not a commonly used spice in Iranian cooking but in our home it was one of the spices that my mother cherished and she always kept some in her little glass spice jars.

Khoresh Kadoo Halvaie

Serves 4-6

1 1/2 pounds boneless beef or lamb stew meat,cut into small bite-sized pieces
1 1/2 pounds peeled,seeded and cubed pumpkin or butternut squash
1 large onion,thinly sliced
1 large tomato,peeled,chopped
1 medium carrot,sliced *optional
1 large potato,peeled,cubed *optional
4 garlic cloves,minced
1 (8 ounce) can tomato sauce,organic
1 cup aloo bokhara (dried plums),pitted
1/2 teaspoon turmericbaplay
1/2 teaspoon ground cinnamon
A pinch of nutmeg
Juice of 1 lemon (use more if you prefer)
1 tablespoon table sugar or brown sugar (use less if you prefer)
1 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil


  1. In a large skillet heat 2-3 tablespoons of oil,add pumpkin and saute lightly for about 7 minutes.
  2. Stir in cinnamon,a pinch of nutmeg and a dash of salt.Cook for another 5 minutes.Set aside.
  3. In a large pan heat 3 tablespoons of oil,add sliced onions and saute over medium-high heat until golden.Add minced garlic and saute for a couple of minutes.Add the turmeric powder,baplaystir and mix well.
  4. Add beef and cook until brown on all sides,stirring occasionally.
  5. Add chopped tomatoes,tomato sauce,1 teaspoon salt and 1/2 teaspoon pepper.Add water to cover all ingredients by about an inch,mix well.Bring to a boil on high heat,lower the heat,cover and cook over medium heat for about 45 minutes or until tender.
  6. Add in the sauteed pumpkins,potato and carrots to the stew.Add a little bit of water if necessary.Cover and cook for another 30 minutes over low heat.Add in the plums,lemon juice and sugar.Stir well,taste and adjust the seasoning,simmer for another 10-15 minutes.
Serve hot with rice, mast o khiar,and sabzi khordan.


October 09,2013

Khoresh Sib o Gheysi - Persian Apple Stew with Dried Apricot

It's October and to celebrate the arrival of autumn,the most delicious season,I've decided to make خورش سیب و قیسی- Persian apple stew with dried apricots.This is a vibrant and tasty khoresh - stew that is made with beef,tart apples,tangy sweet dried apricots,lime juice and a warm flavor of cinnamon.

Fall is also the season for returning back to school,learning and gaining knowledge.As someone who has been a Persian language instructor for a number of years,I'd like to say a few words to my dear,young Iranian parents out there.It's so important to teach your children the language of their heritage,to speak Persian at home as much as possible and to teach them the الفبا - alphabet.Learning a new language is not easy.It takes patience and persistence but it's well worth it.

This recipe can be made with lamb or chicken and other fruits such as sour cherries and plums.I used Granny Smith apples because they are firm,tart,juicy and hold up well.You can use any type of apple as long as they are tart,firm and good for cooking.

Those of who follow my blog regularly may have noticed that I seldom use ادویه - advieh,a Persian spice which is a mixture of many spices used both in stews and rice.Since this recipe requires a little bit of warm and earthy seasoning to enhance the flavor I made my own advieh but just enough for one dish only.The necessary ingredients for advieh with the exact measurements are listed below in the recipe.

Persian Apple Stew with Dried Apricot

Serves 4-6

2 pounds boneless stew beef,washed and cubed
5 Granny Smith apples,peeled,cored,sliced
1 cup dried apricots
1 large yellow onion,chopped
1 medium ripe tomato,diced
2 tablespoons all-purpose flour
3 garlic cloves,minced
2 tablespoons fresh lime juice
2 tablespoons sugar
1 teaspoon turmericbaplay
1 teaspoon ground cinnamon
1/2 teaspoon crushed rose petals
1/3 teaspoon crushed cardamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves *optional
Salt and pepper to taste
Olive oil/vegetable oil

  1. In a large bowl combine the apple slices and lime juice.Set aside.
  2. In a large stewing pot,add 2-3 tablespoons of oil,on medium-high heat, add the chopped onions,stirring occasionally,saute until soft and golden brown.Add the turmeric powder,baplaystir well and add the minced garlic.Saute for a couple of minutes.Don't leave the pot unattended,garlic burns quickly.
  3. Add the beef cubes and brown on all sides.Add the tomatoes,crushed rose petals,cardamom,and salt and pepper to taste.Add enough hot water to cover all ingredients by 2-3 inches.Bring back to a boil for five minutes.Reduce the heat to medium,cover and cook for an hour or until meat is tender.
  4. Meanwhile,heat 2 tablespoons of oil in a large frying pan,add the apples,cinnamon,nutmeg,and cloves until apples are just golden and soften a little.Add the flour,stirring well to blend.
  5. Add the apples,apricots and sugar to the stew,cover and cook for 15-20 minutes on low heat until the flavors come together.Add a little water if necessary and adjust the seasoning.
Serve warm in a bowl with rice,yogurt and salad.

Recently,I had an interview with the Flavorful World blog.Here's the interview link.

Cooper and the new kid on the block


September 11,2013

Khoresh-e Loobia Sabz - Persian Green Bean Stew with Chicken

خورش لوبیا سبز - Khoresh-e loobia sabz is a delicious stew cooked slowly in layers of sautéed onion,garlic,chicken breasts,tender green beans,spices and freshly-squeezed lime juice in a tomato sauce served over saffron rice.BAPALY体育Green bean stew is one of my all-time favorite summer recipes and I was planning to blog about it early in the summer but I simply did not get around to it till now.However,it makes a great end of the summer meal that is light,nutritious and tasty.

The traditional Persian khoresh-e loobia sabz is usually made with lamb.You can substitute the chicken with lamb or beef cubes if you like.And for the vegetarians,just skip the meat part altogether.The vegetarian green bean stew is equally delicious.There are many different varieties of green beans.I like the slender and flavorful French green beans that are string-less and all you have to do is cut or snap off the ends.For those who would prefer using both a spoon and a fork,as is customary in Iran,then I would cut the beans into smaller bite-size pieces to make it easier to scoop up some fluffy rice along with the tender chicken and green beans.

On a different note,in collaboration with the lovely and talented Sanam joon,the author of My Persian Kitchen,we have decided to come together and address the unauthorized use of copyrighted materials from our blogs which has affected us both repeatedly throughout the years.It's very disappointing and disheartening to see our recipes and photos across Facebook fan pages,on the menu of some catering chef's restaurant in California,used to sell Etsy products,or on an Instagram page that has used many of my photos to promote Persian food.I have been trying to deal with this ongoing problem by contacting each of these people.However,it is quite time consuming and unfortunately not everyone is kind enough to respond or act in a cooperative manner.I love sharing my recipes for everyone to use and to share with others as well.I love to inspire others to cook as I have been inspired by my mother and am continually inspired each day by so many talented food bloggers out there.The concept of the intellectual property and copyright laws on the internet may not be clearly defined and easy to reinforce.However,the common etiquette for using copyrighted material on the internet is to ask for permission first,give credit where credit is due and link back to the author's original post.

Lastly,some great ancient Persian words of wisdom,a mantra to consider and live by each day:
پندار نیک، گفتار نیک ، کردار نیک - Good thoughts,Good words,Good deeds.

Khoresh-e Loobia Sabz - Green Bean Stew

Serves 6

2 pounds boneless,skinless chicken breast,cut into cubes
2 pounds green beans,ends removed,cut into 2-inch pieces
1 large yellow onion,finely chopped
3 large garlic cloves
1 can (15-ounce) tomato sauce
1 large ripe red tomato,peeled,seeded,finely chopped
1/2 teaspoon turmeric powderbaplay
1/4 teaspoon cumin powder
1/4 teaspoon cinnamon
1/4 teaspoon red pepper *optional
2 tablespoons lime juice
Salt and pepper to taste
Olive oil (extra virgin) or vegetable oil


  1. Heat 2 tablespoons of oil in a large saucepan over medium heat,add the chopped onion,saute until soft and light brown.
  2. Add the minced garlic and saute for another 2-3 minutes.Add turmeric,baplaystir well.
  3. Add the chicken pieces,salt,pepper,cumin,cinnamon and crushed red pepper if you like,cook until the chicken is no longer pink.
  4. Add the chopped tomatoes and the tomato sauce,mix well.Add enough water to cover.Bring to a boil for a few minutes.Reduce heat,cover and cook on low heat for 45-50 minutes.
  5. In the meantime in a large frying pan saute the green beans lightly in 2 tablespoons of oil on medium heat.
  6. Add the beans to the pan,pour in the lime juice,add additional hot water if necessary,taste and adjust the seasoning.Cover and cook for another 15-20 minutes on low heat until the chicken pieces and green beans are tender,most water evaporated and the tomato sauce thickened.
Serve hot with polow, mast o khiar, torshiand sabzi khordan.


خرفه- Purslane (Purslane Yogurt)

February 01,2012

Khoresh-e Bamieh-o-Bademjan - Eggplant and Okra Stew

Iranian Eggplant and Okra Khoresh (Stew)
This stew is a perfect combination of fresh okra and tender eggplant simmering in a luscious tomato sauce along with browned lamb cubes.Even if you're not too crazy about okra this delicious khoresh would most likely change your mind.There's something magical about the combination of eggplant,okra,tomatoes and lime juice.خورش بامیه و بادمجان Eggplant & Okra stew could also be made with غوره ghooreh (unripe grapes) if available where you live.The use of freshly squeezed lime juice,abghooreh (verjuice) or limoo amani (dried lemon) is key in Iranian cooking.The acidity of these ingredients definitely enhances the flavor of most dishes.

Eggplant is widely used in Persian cuisine,for instance some popular dishes include khoresh bademjan, borani bademjan,  and kashke-bademjan.Whereas okra on the other hand,is mostly sauteed and cooked in khoresh bamieh,a popular southern dish.In our home my mother always made khoresh bamieh with tamarind sauce and the taste was so incredibly amazing that I haven't tried to change my mother's recipe and use any other sauce instead.However,since I'm adding eggplant to this dish I'll use a couple tablespoons of tomato paste and a large tomato as a base with the addition of lime juice.

While preparing the ingredients remember not to cut into the okra and to gently trim the top,but leave the top cap and the bottom intact since this would prevent the stew from becoming slimy.Also,add the lime juice to the stew before adding the okra.

Khoresh-e Bamieh-o-Bademjan - Eggplant and Okra Stew

Serves 4-6

1 1/2 pound meat (lamb or beef),washed,trimmed and cubed
8 small size eggplant,peeled,leave whole or cut in half
1 pound okra,wash and trim the top
1-2 large tomatoes,skin removed and finely diced
2 large onions,finely chopped
2-3 garlic cloves,minced
2-3 freshly squeezed lime juice
2 tablespoons tomato paste
1 teaspoon turmericbaplay
A pinch of red pepper *optional
Salt and pepper to taste

  1. Place peeled eggplant in a colander,sprinkle with salt and let them drain for a couple of hours before cooking.
  2. Heat 1/2 a cup of vegetable oil in a large skillet over medium-high heat and fry the eggplants until golden brown.Remove and place fried eggplant on a paper towel.
  3. In the same skillet fry okra in 2-3 tablespoons of oil on medium heat until lightly brown.Set aside.
  4. In a large stew pot saute the chopped onions on medium-high heat until golden brown.Add a teaspoon of turmeric powder.baplayStir well,add the minced garlic and saute for another few minutes.
  5. Add the meat,salt,pepper and brown the meat on all sides.
  6. Add the chopped tomatoes,tomato paste and add enough water to cover the meat by a couple of inches.Bring to a boil,reduce the heat,cover and cook for an hour on medium-low heat or until the meat is tender.
  7. Add the lime juice to the stew,stir and gently place the fried eggplant and okra in the pot.Taste and adjust the seasoning with salt,pepper and lime juice.Add a little more water if necessary.Cover and simmer for another 30-40 minutes on low heat.
To serve,gently spoon the stew in a large serving bowl.Serve hot with rice, salad shiraziand mast o khiar.


August 21,2010

Khoresh-e Khalal Badam & Zereshk - Slivered Almonds & Barberry Stew

I've been wanting to make this nutty and tangy saffron flavored lamb stew for a long time.BAPALY体育You must try this gorgeous,flavorful and aromatic stew -- you will be very pleased with the taste.I generally use barberries to make the rice with barberries dish (zereshk polow),which has been a staple in our family,but another great use is to make this delicious stew with it. Barberries/Berberis (Zereshk)is widely grown in the north eastern part of Iran,in the region of Khorasan.

I like خورش خلال بادام khalal badam stew to be filled with slivered almonds and barberries. The more common version of  this stew is usually made without any yellow split peas but I like the addition of its flavor. If you prefer a thinner khoresh you may omit or the yellow split peas.

Khoresh-e Khalal Badam- Slivered Almonds & Barberry Stew

Serves 4-6

1 1/2 pound meat (lamb,beef ),washed and cubed
1 cup slivered almonds,lightly toasted
1 cup dried barberries,picked over,rinsed,can be found in most Persian grocery stores
1 cup yellow split peas,picked over,rinsed *optional
1 large onion,thinly sliced
2 garlic cloves,minced
2 tablespoons of tomato paste
1/2 teaspoon turmericbaplay
1/3 teaspoon cinnamon
1/3 teaspoon crushed saffron dissolved in 2 tablespoons of hot waterBAPALY体育
1-2 tablespoons rose water (optional)
Salt and pepper to taste

  1. Lightly toast the almond slivers in a dry pan for 3-5 minutes over medium to low heat.Set aside
  2. In a small frying pan lightly saute the barberries in 1-2 tablespoons of oil over medium heat for a few minutes.Set aside.
  3. In a small pan saute the tomato paste in a tablespoon of oil for 2-3 minutes over medium heat.Set aside.This step is optional but it improves the taste of the stew.
  4. Heat 2-3 tablespoons of oil in a large pot,saute the sliced onion over medium heat until translucent,add the garlic and saute for another 2-3 minutes then add the turmeric.baplayStir well to blend every bit of onion and garlic with turmeric powder.baplay
  5. Add the meat and brown on all sides.Add cinnamon,salt and pepper to taste,blend well.
  6. Make some room in the center of the pot by pushing the meat and onion mixture to the side of the pot and place the split peas in the center and fry them for a few minutes.This will harden the peas and gets rid of their raw smell.You may also cook the split peas separately with two cups of water and add them to the stew half way through cooking if you prefer.
  7. Scoop in the tomato paste and pour in enough water to cover meat and to come about two inches above.
  8. Cover and cook for 30 minutes on medium to low heat,add the almond slivers,mix well,cook and cover for another 20 minutes.Add water if needed.
  9. Add barberries and saffron, stir well,BAPALY体育taste and adjust seasoning.Cook for another 20-30 minutes until meat is tender and the flavors are well blended.Pour rose water in the last 10 minutes of cooking.
Serve warm with rice,pickles (torshi),fresh herbs and yogurt.


July 22,2010

Khoresh Rivas - Persian Rhubarb Stew

It's been a very hot summer so far,the kind where you don't feel like cooking and heating up the oven or turning on the stove.However,I was so excited to have finally found a bunch of fresh rhubarb stalks in a supermarket the other day that it no longer mattered how hot the weather was. I had to cook this savory dish.I adore rhubarbs for they are nutritious and very tasty.I loved rhubarb stew as a kid and I still enjoy its well-balanced tart and sweet taste,served over warm and aromatic rice.I cherished the opportunity to make this delicious sweet and sour lamb stew with fruity flavored rhubarb simmered to perfection in a green sauce filled with chopped parsley and mint.This is a delightful dish that will please your taste buds and is worth the time and the effort that goes into making it.

خورش ریواس - Khoresh rivas -Rhubarb stew is pretty much prepared the same way as celery stew (khoresh karafs).The main difference is that in celery stew you add lemon/lime juice to bring out the flavors and make it tastier whereas in preparing rhubarb stew there's no need to add more acidity to the dish.In order to balance the tart taste of rhubarb,sugar is added to a bring about a perfect sweet and sour consistency.

Khoresh Rivas - Persian Rhubarb Stew

Serves 4-6

5 stalks of rhubarb--washed,dried and cut into small bite-sized pieces
1-1/2 pounds of meat (lamb,beef or chicken),washed and cubed
1 large onion-- peeled,finely chopped
1-2 garlic cloves,minced
1 bunch of parsley-- remove the thick stems,wash and chop (makes about 2 cups,packed)
1 bunch of mint,leaves only,wash and chop (makes about 1 cup,packed)
1/2 teaspoon turmericbaplay
1 tablespoon,liquid saffronBAPALY体育
Salt and pepper to taste
1 tablespoon sugar or to taste *optional
Vegetable oil/olive oil

  1. In a pan,heat 2-3 tablespoons of oil,saute chopped onions until translucent.Add garlic and turmeric,baplaystir,add the meat and brown on all sides.Add salt,pepper and saffron.BAPALY体育Pour enough water to cover the meat by couple of inches.Cover and cook for an hour on medium to low heat.
  2. In a medium-sized frying pan,saute the chopped parsley and mint together in 2 tablespoons of oil over medium heat.Combine the parsley and mint mixture with the meat sauce half way through the cooking.Add water if necessary.
  3. Lightly saute sliced rhubarbs in 2 tablespoons of olive oil for 2-3 minutes on medium heat.Add the rhubarb to the pot,lower the heat to a gentle simmer and cook for about 10 minutes.
  4. Taste and add a tablespoon of sugar or to taste,gently stir and cook for an additional 5 minutes.
Serve warm with basmati rice.