#khoresht

[morethansalad]

Khoresh Bademjan / Persian Eggplant and Tomato Stew (Vegan)

[kminek-dla-dziewczynek]

Eggplant stew, persian rice with saffron, sabzi khordan, persian tea in samowar, māst, nabot with saffron and dried salty fruit to accompany the tea. On the other picture wonderful paste made out of eggplant, walnuts, dried mint and spices.

Don't you just love Iran and it's traditional food?

[persianatpenn]

First taste of Iranian food in Tehrangeles

Visiting Los Angeles this Thanksgiving weekend, I knew I had to try Iranian food. LA has the largest Iranian diaspora community in the world, and presents the best opportunity to taste authentic Iranian food. My friends and I settled on a restaurant called Raffi's Place, which was filled to the brim with customers. Before going, I already knew I wanted to try the stews (khoresht), since they are a cornerstone of Iranian cuisine and seemed pretty unique to me.

We ordered ghormeh sabzi, fesenjan, lamb rack and albaloo polo (rice cooked with cherries). When it arrived, I was surprised by how large the portions were, especially the rice. It also came with lavash, a wafer-thin nan, and a side dish with raw radish, onions and herbs, which I learnt was called sabzi khordan. It was my first time trying these dishes, and the flavours they presented were new to me. Ghormeh sabzi had a herbal taste reminiscent of a Malay dish with cassava leaves; Fesenjan tasted fruity and sweet, while the polo had an aromatic profile with a sweet and tangy flavour.

The large portions and side dishes (lavash and sabzi khordan) reminded me of my dining experiences in Tajikistan. I enjoyed the ability to savour different flavours in one sitting, as compared to Singaporean food, which is usually restricted to individual dishes. Also, as someone adventurous with new food, I was surprised how I found it difficult to be accustomed to these dishes. I was unaccustomed to sweet dishes in meals, so I found fesenjan too sweet, while ghormeh sabzi too filling with the beans.

As I returned to the familiar taste of baklava for dessert, I was humbled by the myriad of flavours that different parts of the world have to offer, and reaffirmed the importance of cultural exploration, for you never know what you'd discover.

[cherribombart]

Khoresht Rivas ~ Persian Rhubarb Stew

[veggieveganrecipe]

Khoresht Fesenjan Recipe – Persian Vegetarian Pomegranate Walnut Stew Khoresht Fesenjan Recipe - Persian Pomegranate Walnut Stew is a perfect, rich and delicious dish for autumn and winters.

[cyrusaman]

Mom made some great Iranian food for lunch. 🇮🇷😋[#GhormehSabzi#khoresht#tadigh#chelo#tadig#food#iran#persianfood]

[cyrusaman]

Great fesenjoon at Kolbeh in San Diego! [#iranianfood#persianfood#fesenjoon#fesenjan#yum#yumy#lunch#chicken#pomegranate#stew#walnut#khoresht#khoresh] (at Kolbeh Restaurant)

[foodloosein]

Iranian food fascinates me a lot with its delicate flavors, melt in mouth meat and all the aromatics. The land supposedly where Biriyani originated , Persia is a land of spices and rosewater. Scherazade Kitchen in the little Flea market had a list of very tempting dishes like joojeh , chello and the classic berry pulao , but my heart wandered to the unknown. So I chose Khoresht Gheimei , a lovely mutton and pigeon pea stew with a distinct lemony flavor. Served with fries and buttery rice. As expected, the mutton was falling off the bones , this cousin of Dal Gosht was comforting even in the maddening crowd . #iran #persian #food #lamb #khoresht #gheimei #foodloose (at JioGarden)