36 Search Results for: khoresh

Vegan Khoresht-e Fesenjan

On Shab-e Yalda, the longest night of the year, Khoresht-e Fesenjan steals the show. In Iran, this night is all about celebrating with family and friends, and you can’t have a proper gathering without this delicious stew. While it’s usually made with meat, I’m sharing my Vegan Khoresht-e Fesenjan, which I’ve been making for my kids during Christmas for ages. They absolutely love the mix of sweet, tangy, and savory flavors. It’s super simple to whip up, but you’ll need to be patient because it seriously gets better the longer you let it simmer on low heat. So, why not give it a try? You might just end up with a new favorite dish that becomes a cherished tradition in your home too. Enjoy the rich and diverse flavors of this Persian treat! Watch my preparation video on Instagram

Khoresht-e Beh Aloo – Quince, Prune and Beef Stew

Imagine it’s a rainy day outside, with the autumn wind playfully whistling around the houses. But inside the kitchen, it’s a whole different story—cozy and warm! In your pot, a delicious Khoresht-e Beh Aloo – Quince, Prune and Beef Stew —is gently simmering away. The mouthwatering aroma wafts through the air, so inviting that anyone passing by can’t help but peek in! As the stew cooks, the beef turns tender, and the sweet quinces soak up all those amazing flavors. A sprinkle of cinnamon on the quinces adds a lovely warmth, while the golden plums bring a delightful tartness. Oh, and let’s not forget the pomegranate paste—it gives the dish an irresistible sweet-and-sour twist! The scent that fills the room is simply heavenly: the warm notes of quinces and cinnamon blend with the gentle sweetness of saffron and grape syrup. It’s truly a masterpiece of Persian cuisine, bringing together sweet and savory flavors in the most delightful way. This stew is like wrapping yourself in a cozy blanket, making you feel right at home. Watch …

Khoresht-e Rivas – Persian Rhubarb Stew in a Mint-Parsley Sauce

Are you familiar with rhubarb? It is often used in sweet dishes like cakes, compotes, or juice. However, today I have a savory version of rhubarb to share with you. Do you enjoy the fruity-sour taste of rhubarb? If so, consider trying Khoresht-e Rivas, an aromatic Persian stew made with juicy beef and sweet-sour rhubarb in a spicy fresh mint-parsley sauce (خورشت ریواس) enhanced with saffron and pomegranate molasses. You can serve it with saffron crispy rice or Persian flatbread. This Khoresht-e Rivas – Persian Rhubarb Stew in a Mint-Parsley Sauce is a culinary delight that is quick and easy to prepare, although you should wait about an hour until the meat is tender and cooked through. The wait is worth it, and you will be rewarded with a special treat. Watch my preparation video on Instagram

Khoresht-e Kadu Halvai – Pumpkin and Chicken Pan خورش کدو حلوایی

Autumn is knocking on the door, and happily, it’s also the start of pumpkin season. If you’re looking for autumnal recipes with pumpkin, this is the place to be. In autumn, we crave colorful comfort food to beat the gray days. My Khoresht-e Kadu Halvai – Pumpkin Chicken Pan خورش کدو حلوایی is a feast for the eyes with its warm yellow-orange hue, makes your tummy feel good, and is great for the soul. In any case, it’s a quick and easy one-pan comfort food that you should try. Watch Video on Instagram

Khoresh-e Albaloo – Meatballs in Sour Cherry Sauce خورش آلبالو

Cherries ring in the summer for me, whether sweet or sour, as the season begins in June/July. Did you ever hang the most beautiful double or even triple red cherries over your ears right and left, and it made you feel beautiful? This childhood memory is anchored deep in my memory. Tart cherries are a mouthwatering combination in savory stews, and so is my recipe of today, Khoresh-e Albaloo – Lamb meatballs in sour cherry sauce خورش آلبالو. In this dish, tart cherries stand in the spotlight and complete the taste of the lamb meatballs. The preparation is simple, super quick, and will blow you away. Watch my Video on Instagram

Khoresht-e Porteghal – Orange Chicken Legs خورش پرتقال

Are you also one of those who love oranges? Well, today I have a delicious Persian chicken dish for you. Khoresht-e Porteghal – Orange Chicken Legs خورش پرتقال is a typical dish from the north of Iran. Full of Persian flavors and a delightful combination of chicken and oranges in a Shomali style. In case you want to impress your guests at Christmas, you can also prepare this recipe with duck or goose. For a colorful effect just replace the oranges with blood oranges. It is super easy to prepare, but it should simmer for about 1 hour to ensure tenderness. The meat will fall off the bone. The recipe Khoresht-e Porteghal – Orange Chicken Legs خورش پرتقال is my post for my blog event #Kochenfueriran.

Khoresht-e Albaloo – One-Pan Chicken with Sour Cherries خورشت آلبالو

When it comes to sour cherries, you probably think of fruitcakes, pies, desserts or jams. But sour cherries can be used in many different ways and also fit in savory main dishes, as in my today’s recipe Khoresht-e Albaloo – One-Pan Chicken with Sour Cherries خورشت آلبالو . The spicy flavor of the chicken harmonizes perfectly with the sour-sweet flavor of the sour cherries and is seasoned with just a few ingredients, such as saffron and lemon juice. This dish is a traditional Persian dish, which is also very popular with meatballs besides chicken. Do you also want a palate explosion, then be sure to try this dish!

Sir Torshi – Persian Pickled Garlic

Every autumn, when the air turns crisp and markets overflow with colorful fruits and vegetables, many families in Iran begin their pickling season. Pickling is more than just a way to preserve food—it is a tradition, a ritual, and a burst of flavor carried through the winter months. In Persian, the word torshi means “sour.” When you add the word sir (garlic), you get Sir Torshi—Persian Pickled Garlic, one of the most beloved pickles in Iran. Imagine sweet cloves of garlic slowly transforming into deep, tangy, caramel-colored bites after resting in vinegar for months or even years. A spoonful can turn a simple meal into something special. Watch my preparation video on Instagram

Morabay-e Albaloo – Persian Sour Cherry Jam

In every Persian home, Morabay-e Albaloo – Persian Sour Cherry Jam carries sweet childhood memories. I still remember waking up to the smell of freshly baked Nan-e Barbari, hearing the gentle clink of tea glasses, and seeing this deep ruby-red jam glistening in a small glass bowl on the breakfast table. My grandmother would always say that a good Morabay-e Albaloo should have whole cherries floating in a thick syrup, like little jewels. She believed serving this jam to guests was a sign of love and care, and to this day, every spoonful reminds me of her warm kitchen, her floral apron, and the simple joy of gathering with family to start the day with something sweet. Watch my preparation video on Instagram

Albaloo Khoshk – Dried Sour Cherries from the Airfryer

“Albaloo Khoshk – dried sour cherries from the airfryer.” Just reading this takes me back to hot Persian summer days, sitting under the shade of our sour cherry trees in the garden, with red fingers, red lips, and a big bowl of freshly picked cherries on my lap. Back then, we spread the cherries out on large cloths in the sun to make this beloved Persian snack. Today, I make them easily in my airfryer and bring a little piece of home into my small German kitchen. I love how in Iran, the cherries are sold dried with their stones still inside. You just pop one in your mouth and suck on it until only the little stone is left. This simple snack connects generations and always brings back warm memories. Watch my preparation video on Instagram

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