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| Khoresh
Recipes:
Orange Khoresh |
Fresh Herb Khoresh
Khoresh is a delicate and refined stew. It is a combination
of either meats (lamb, beef, or veal), poultry, or fish with vegetables;
fresh or dried fruits; and beans, grains, and sometimes nuts. It is seasoned
subtly with fresh herbs and spices, then simmered for a long time over
low heat. To achieve the slow fusing of flavors that characterizes khoresh,
it is best to cook it in a heavy pot, cast iron if possible. I recommend
a classic Dutch oven, but any heavy stew pot will do. Khoresh can be made in advance and reheated just before serving;
in fact, it often improves after sitting for a while. To obtain a wonderful
khoresh, brown your meat and onion very well. Don't use too much water,
and cook for a long time over low heat. The good Persian cook always uses whatever vegetables and fruits are
in season when preparing khoresh, not only because it is more
economical to do so, but because their freshness enhances the flavor of
the dish. For every recipe, I have simply specified stew meat. However,
for exceptionally good results, in the case of lamb use the leg or shanks;
for veal or beef use eye round; and carefully monitor the cooking period. Khoresh is always served with chelow, saffron-steamed
rice, which is heaped on each dinner plate with the khoresh served on
top. In Iran this is called chelow khoresh. |
Credits: All photos and recipes from New Food of Life: Ancient Persian & Modern Iranian Cooking & Ceremonies or Silk Road Cooking: a Vegetarian Journey, copyright Najmieh Batmanglij 1986-2004. Courtesy of Mage Publishers, 1032 29th St. NW, Washington, DC 20007. |
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