Vegetarian Ghormeh Sabzi

Over the years, many of my readers have requested vegetarian recipes. At first, I hesitated, because I've always believed that Iranian cuisine is naturally vegetarian-friendly and already offers many meatless options. If you look through my recipe index, you'll find plenty of examples, hearty bean-based dishes like Ash Reshteh and the Seven-Bean Soup, or vegetable-focused favorites such as Koo Koo Sabzi and Koo Koo Sibzamini. 

Even when it comes to polow (rice dishes) and khoresh (stews) that traditionally include meat, you can simply leave it out or make a small adjustment to enjoy these meals in a fully vegetarian way. Growing up in Iran, I only knew a handful of vegetarians, but today, more and more people are either vegetarian, vegan, or simply reducing their intake of red meat like lamb and beef for health reasons. With just a few substitutions, many Iranian recipes can be adapted to fit a vegetarian lifestyle.

I'm a firm believer in maintaining the integrity of Iranian cuisine, and I've always been reluctant to make drastic changes to our beloved recipes. I feel deeply grateful to the culinary magicians of the past who created many timeless dishes for us to enjoy across generations. Sometimes I wonder if the inventors of ghormeh sabzi or fesenjoon ever imagined their creations would transcend time and borders, continuing to bring joy to so many around. 

For today's recipe, I'm sharing my vegetarian take on one of the most beloved stews: ghormeh sabzi.  There are a few simple ways you can customize it to fit a meat-free lifestyle. The easiest option is simply to omit the meat altogether.  You can increase the beans (red kidney beans or pinto beans) by an extra 1/2 cup (or more if you like). Another option is to substitute the meat with tofu, tempeh, or seitan. My personal favorite, however, is baby bella mushrooms. Their flavor, rich brown color, and meaty texture make them both flavorful and substantial.

Vegetarian Ghormeh Sabzi

Ingredients

Serving 4-6

- 1 cup dried red kidney beans or pinto beans, soaked overnight
-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 fenugreek
-4-5 limoo amani (dried limes)
-1/2 teaspoon turmeric
-Salt and pepper to taste
-Juice of a lime
-Vegetable oil/olive oil

Method

1. In a large pot, add the soaked beans and enough water to cover them by a couple of inches. Bring to a boil over medium-high heat, then reduce the heat, partially cover, and cook until beans are tender. 
2. Heat 1/3 cup vegetable oil in a large skillet over medium heat. Add the chopped herbs and sauté for about 10-15 minutes, stirring frequently, until the color darkens. Set aside.
3.  In a large stockpot, heat 2-3 tablespoons of oil. Add the onion and sauté the chopped onions until golden brown. Stir in the turmeric powder. 
4. Add the sauteed herbs, cooked beans, dried limes, salt, and pepper to the pot. Pour in enough water to cover by 2 inches. Bring to a boil, then reduce the heat, cover, and simmer gently for 50 minutes.
5. Meanwhile, heat 2 tablespoons of oil in a skillet over medium-high heat. Add the mushrooms and cook until they release most of their liquid. Remove from the pan, place in a bowl, and sprinkle with lime juice.
6. Add the mushrooms to the stew and continue cooking on low heat for 15-20 minutes. Taste and adjust the seasoning. Add a little more water if needed for consistency.

Serve hot with rice, mast o khiar, and salad shirazi.

Enjoy!

Khoresh Kadoo Halvaie - Persian Beef and Pumpkin Stew

One of the beauties of fall is the abundance of a wide variety 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 in the fall season until they eventually become food for the squirrels. There are numerous sweet pumpkin dessert recipes available. However, pumpkins are also delicious in savory dishes. 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 - Kabobs when they think of Iranian food. Or there may not be many obvious vegetarian dishes on restaurant menus. However, many types of fresh vegetables are served raw or cooked as a side dish. 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/dizi varieties, 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 richer and more 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

Ingredients

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 turmeric
-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
-Olive oil

Method:

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, stir, 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, and 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 the sauteed pumpkins, potatoes, 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, and simmer for another 10-15 minutes. 

Serve hot with rice, mast o khiar, and sabzi khordan.

Enjoy!

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 vibrant aromatic dish is made with tender beef, tart apples, tangy-sweet dried apricots, a splash of lime juice, and a hint of cinnamon. It's the perfect balance of savory, sweet, and sour, a taste of fall in every bite.

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

This recipe can be made with lamb or chicken, as well as other fruits such as sour cherries and plums. I used Granny Smith apples because they are firm, tart, and juicy; they hold their shape beautifully as they cook. You can use any variety of apple, as long as it's firm, pleasantly tart, and suitable for cooking. 

Those who follow my blog regularly may have noticed that I seldom use ادویه - advieh, the classic Persian spice blend made from a mix of warm, aromatic spices used in both 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

Ingredients
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 turmeric
-1 teaspoon ground cinnamon
-1/2 teaspoon crushed rose petals
-1/3 teaspoon crushed cardamom
-1/8 teaspoon ground nutmeg
-1/8 teaspoon ground cloves (optional)
-Salt and pepper to taste
-Olive oil/vegetable oil

Method:

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 over medium-high heat. Add the chopped onions, and saute until soft and golden brown. Stir in the turmeric, then add the minced garlic and Sauté for another minute or two.
3. Add the beef cubes and brown on all sides. Then add the diced tomato, salt, and pepper to taste. Pour in enough hot water to cover all ingredients by 2-3 inches. Bring to a boil for five minutes, then reduce the heat to medium, cover, and cook for 1 hour or until the meat is tender.
4. Meanwhile, heat 2 tablespoons of oil in a large frying pan. Add the apples, cinnamon, nutmeg, cloves, crushed rose petals, cardamom, and saute until the apples are golden and slightly softened. Stir in the flour, and mix well to coat. 
5. Add the apples, apricots, and sugar to the stew. Cover and cook on low heat for 15-20 minutes, until the flavors come together. Add a bit of water if needed and adjust seasoning to taste.

Serve warm with rice, yogurt, and a fresh salad.

Enjoy!

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

 خورش لوبیا سبز - Khoresh-e loobia sabz is a delicious Persian stew, slowly cooked in layers of sautéed onion, garlic, meat, tender green beans, fragrant spices, and freshly squeezed lime juice in a rich tomato sauce, served over saffron rice. Green bean stew is one of my all-time favorite summer dishes. I had planned to share it on the blog earlier in the season, but I just didn't get around to it until now. Still, it's the perfect end-of-summer meal, light, nutritious, and full of flavor.

The traditional Persian khoresh-e loobia sabz is most often made with lamb, but you can substitute the chicken with lamb or beef cubes if you prefer. For a vegetarian version, simply skip the meat; the stew is equally delicious on its own. There are many varieties of green beans to choose from, but I love the slender, flavorful French green beans that are stringless and only require their ends to be trimmed. If you like to eat with both a spoon and a fork, as is customary in Iran, I would cut the beans into smaller bite-sized pieces to make it easier to scoop up some fluffy rice along with the tender chicken and green beans in every bite.

On a different note, in collaboration with the lovely and talented Sanam Joon, the author of My Persian Kitchen, we've decided to come together and address the ongoing issue of the unauthorized use of copyrighted materials from our blogs, a problem that has affected us both repeatedly over the years. 

It's truly disappointing and disheartening to see our recipes and photos appear without permission, whether on Facebook fan pages, on the menu of a catering chef's restaurant in California, Etsy product listings, Instagram accounts promoting Persian food using many of my photos. 

I've tried to handle these situations individually by reaching out to those involved, but it's a time-consuming process, and unfortunately, not everyone is kind or cooperative. I genuinely love sharing my recipes so others can cook, learn, and be inspired, just as I have been inspired by my mother and by so many talented food bloggers around the world. 

While the concept of intellectual property and copyright laws on the internet can sometimes seem unclear or difficult to enforce, the basic etiquette remains simple: ask for permission first, give proper credit, and link back to the original post.

And finally, I'd like to leave you with a timeless piece of ancient Persian 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

Ingredients
Serves 6

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

Method

1. Heat 2 tablespoons of oil in a large saucepan over medium heat. Add the chopped onion, and saute until soft and translucent.
2. Add the minced garlic and saute for another 2-3 minutes. Stir in the turmeric.
3. Add the chicken pieces, along with salt, pepper, cumin, and red pepper. Cook, stirring occasionally, until the chicken is no longer pink.
4. Add the chopped tomato and the tomato sauce. Stir well and add enough water to just cover the mixture. Bring to a boil for a few minutes, then reduce the heat to low. cover, and simmer gently on low heat for 45-50 minutes.
5. Meanwhile, in a separate large frying pan, heat 2 tablespoons of olive oil over medium heat. Lightly saute the green beans for a few minutes.
6. Add the sautéed beans to the stew, sprinkle in the cinnamon, and pour in the lime juice., If needed, add a little hot water. taste, and adjust the seasoning. Cover and cook on low heat for another 15-20 minutes until the chicken and green beans are tender, most of the water has evaporated, and the sauce has thickened.

Serve hot with polow, mast o khiar, torshi, and sabzi khordan.

Enjoy!

Khoresh-e Bamieh-o-Bademjan - Eggplant and Okra 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 fond of okra, this delicious khoresh would 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 of 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

Ingredients

Serves 4-6

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

Method:

1. Place peeled eggplant in a colander, sprinkle with salt, and let it 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 fried eggplant and place on a paper towel.
3. In the same skillet, fry okra in 2-3 tablespoons of oil on medium heat until lightly browned. 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. Stir well, add the minced garlic, and saute for another few minutes.
5. Add the meat, salt, and pepper, and brown the meat on all sides.
6. Add the chopped tomatoes, tomato paste, and 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 into a large serving bowl. Serve hot with rice, salad shirazi, and mast o khiar.

Enjoy!

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

I've been wanting to make this nutty, tangy, saffron-scented lamb stew for a long time, and it's every bit as beautiful, flavorful, and aromatic as I hoped. I usually use barberries to make zereshk polow (rice with barberries), a staple in our family, but they also shine in this stew, adding tartness that balances the richness of the lamb. Barberries (Zereshk) are widely cultivated in the north-eastern region of Iran, in Khorasan.

I like my خورش خلال بادام khoresh khalal badam 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 enjoy the flavor and texture they add. If you prefer a thinner khoresh, you may omit them. Barberries (zereshk) are tiny, jewel-like berries that add a touch of tartness and a beautiful color to Persian dishes. 

Khoresh-e Khalal Badam- Slivered Almonds & Barberry Stew

Ingredients

Serves 4-6

-1 1/2 pounds lamb, or beef, washed and cubed
-1 cup slivered almonds, lightly toasted
-1 cup dried barberries, picked over and rinsed
-1 cup yellow split peas, picked over and rinsed (optional)
-1 large onion, thinly sliced
-2 garlic cloves, minced
-2 tablespoons tomato paste
-1/2 teaspoon turmeric
-1/3 teaspoon cinnamon
-1/3 teaspoon crushed saffron dissolved in 2 tablespoons of hot water
-1-2 tablespoons rose water (optional)

 - Olive oil or vegetable oil, as needed
-Salt and pepper, to taste

Method:

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 sauté 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 deepens the flavor of the stew.
4. Heat 2-3 tablespoons of oil in a large pot. Sauté the sliced onions over medium heat until translucent. Add garlic and cook for another 2-3 minutes. Stir in the turmeric until well blended. 
5. Add the meat and brown on all sides. Season with salt, black pepper, and cinnamon.  
6. Push the meat mixture to the sides of the pot, add the split peas in the center, and fry for a few minutes to remove their raw flavor. (Alternatively, cook the split peas separately in two cups of water and add them halfway through cooking.) 
7. Stir in the sauteed tomato paste and pour in enough water to cover the meat by about two inches.
8. Cover and cook for 30 minutes over medium to low heat. Add the toasted almonds, mix well, and cook for another 20 minutes. Add water if needed.
9. Add barberries and saffron. Adjust seasoning to taste and cook for another 20-30 minutes until the meat is tender and the flavors are well blended. Add rose water during the last 10 minutes of cooking. 

Serve warm with rice, pickles (torshi), fresh herbs, and yogurt.

Enjoy!

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

Ingredients:
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 turmeric
1 tablespoon, liquid saffron
Salt and pepper to taste
1 tablespoon sugar or to taste *optional
Vegetable oil/olive oil
Water

Method:

1. In a pan, heat 2-3 tablespoons of oil, saute chopped onions until translucent. Add garlic and turmeric, stir, add the meat and brown on all sides. Add salt, pepper and saffron. 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.

Enjoy!

Khoresh Bamieh Khuzestani - Southern Iranian Okra Stew with Tamarind

This is a tangy, hot, and flavorful dish made with tender okra, sour tamarind sauce, lots of garlic, hot pepper, and slowly simmered lamb stew. I was born in the city of Ahwaz, Iran, and I spent a large part of my childhood and youth in the southern province of Khuzestan and Maman's most delicious خورش بامیه khoresh bamieh has been a favorite of mine ever since. I have cherished this recipe so much that I don't make okra with anything else but tamarind sauce. Tamarind to okra is what tomato is to eggplants! Over the years, however, every time I've cooked and served my version of okra stew to my Iranian friends, I've had to explain that this is how my mother used to make it at home, and it's the only way I know how to make okra. I've learned that most Iranians make the stew with tomato sauce. I'm sure it tastes good, and I might even try the tomato sauce version one day, but till then, I think this is the best and the most flavorful okra stew out there! Southern Iranian khoresh bamieh, my Maman's recipe, is supposed to be hot, sour, and garlicky!

Khoresh Bamieh Khuzestani - Southern Iranian Okra Stew with Tamarind

Ingredients

Serves 4-6

-1 pound meat (lamb or beef), cubed
-1 pound whole baby okra (fresh or frozen), wash and trim
-1 cup tamarind sauce* (recipe at the bottom)
-1 teaspoon tomato paste
-1 large onion, thinly sliced
-7 garlic cloves, minced (use more if desired)
-1- teaspoon red pepper (use more if desired)
-1/2 teaspoon ground black pepper
-1/2 teaspoon turmeric
-Salt to taste
-Oil for frying

*Tamarind Sauce:

1. Place 7 ounces of tamarind paste with pods in a bowl. 
2. Cover with 1-2 cups of hot water for an hour to soften. 
3. Then, with a spoon/fork or your fingers, try to get the pods separated from the pulp and get the juice out. 
4. Add more warm water if needed. 
5. Discard the seeds and strings. 
6. Pour the tamarind liquid into a jar with a tight-fitting lid and store it in a cool and dry place.

Method:

1. In a large stew pot, heat 3 tablespoons of oil and saute onions on medium heat until golden. Add turmeric and garlic, saute for about 5 minutes.
2. Add the meat and brown on all sides. Add salt and pepper to taste.
3. Add 5 cups of water, bring to a boil on medium-high heat. Lower the heat, cover, and cook for 45-50 minutes or until the meat is tender. Add water if needed.
4. In a separate skillet, heat 2 tablespoons of oil, and saute okra lightly over medium heat for five minutes. Remove from the pan and set aside.
5. In the same skillet, heat a tablespoon of oil, add the tomato paste, and cook for a couple of minutes over medium-low heat.
6. Add the tomato sauce and tamarind sauce to the stew pot, and simmer for another 5-7 minutes over medium-low heat.
7. Add the fried okras to the stew pot and cook for an additional 20 minutes to soak up the flavors.
8. Taste and adjust seasoning. 

Serve hot with rice, yogurt, herbs, and bread.

Enjoy!

Khoresh Gheymeh: A Traditional Iranian Dish with Meat and Yellow Split Peas

 خورش قیمه Khoresh-e Gheymeh! I will not call this dish a stew, a casserole, or anything else for that matter. In my book, it's one of the top five Khoresh, and Persian cuisine has many unforgettable ones! Someday, I hope to share them all with you, one dish at a time. 

This is a simple yet flavorful dish that not only satisfies my hunger but warms my heart and soothes my occasional longing for home, even after all these years. As soon as I start cooking gheymeh, slicing an onion, pouring oil into a heated pan, and breathing in the aroma of sauteed onion with turmeric, browning meat, stirring in those tiny yellow split peas, and piercing the dried lemons, I feel at home once again. 

Khoresh Gheymeh

Ingredients

Serves 4-6

-2 pounds of lamb or beef, rinsed and cut into small pieces
-1 cup yellow split peas, picked over and washed.
-1 large onion, peeled and chopped
-2-3 tablespoons tomato paste
-4-5 dried limes (limoo amani), soaked for 5 minutes, then pierced with a fork.
-1/2 teaspoon turmeric
-A pinch of cinnamon
-1 teaspoon rosewater *optional
-Salt and pepper to taste
-Vegetable oil
-2 large potatoes, peeled, sliced, and fried for topping

Method

1. Heat 1 tablespoon of oil in a small saucepan over medium heat. Add tomato paste and saute for 2-3 minutes, stirring frequently, until it darkens slightly. Set aside.
2. In a large pot, heat 3 tablespoons of oil over medium heat. Add the onions and saute until translucent. Stir in the turmeric and cook for another minute. Add the meat and brown it on all sides. Season with salt, pepper, and a pinch of cinnamon.  
3. Stir in the yellow split peas and saute for about 5 minutes. Add the tomato paste and mix well. 
4. Pour in enough water to cover the ingredients by 1-2 inches. Add the dried limes. Bring to a boil, then reduce the heat, cover, and simmer for about 1 1/2 to 2 hours or until the meat is tender.  Add water if needed and adjust seasoning to taste. 
5. The split peas should be tender but still hold their shape. To ensure this, you can parboil them separately until just tender and add them during the last 30-40 minutes of cooking.
6. In the last ten minutes, stir in the rosewater if using.

Serve the gheymeh in a large bowl, topped with the fried potato slices. Pair it with basmati rice, mast o khiar, salad shirazi, and torshi.

Enjoy!

Khoresh-e Kadoo - Gray Squash Lamb Stew

In the Persian cuisine there are a number of tasty, slow cooked stews (khoresh/khoresht) that combine the seasonal vegetables with either meat or chicken. Iranian food is not heavily spiced and in order to achieve the optimal taste, some patience, time and planning is required. I usually buy the needed ingredients a day in advance and take care of some of the things that could be done ahead of time without jeopardizing the freshness of the food. There are those that have their onions thinly sliced (an essential part of Iranian cooking), fried, packed, sealed and frozen for when it's needed. Same goes with fried eggplants and herbs. And there are those that even have a  herb and bean stew (ghormeh sabzi) ready to be served in their freezer for that guest that might drop by unexpectedly! We grew up where going to a family member or friend's house didn't require an invitation or a prior notice, even a phone call wasn't necessary.

Gray Squash

This dish خورش کدو khoresh-e Kadoo is usually made with the summer squash called zucchini/courgette, the long and green zucchini which tastes wonderful. Yet, since I've discovered the gray squash in my local Italian vegetable store, which is a town over, I've made the switch at least for now. I find this kind of squash to be more firm and tastier and they are the perfect size also, just cut them in half, lengthwise. This dish can also be made without meat.

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Khoresh Kadoo Sabz- Gray Squash Lamb Stew

Ingredients:
Serves 4-6

1 1/2 pounds meat (lamb or beef), wash, cut in cubes
7 gray squash or zucchini, wash, peel, cut in half, you may leave the skin on
2 large tomatoes, remove skin and finely chop/or use a can of crushed tomatoes
2 tablespoons tomato paste
1 large onion, peeled, thinly sliced
2-3 cloves of garlic, peeled, finely chopped
1/3 teaspoon turmeric
3-4 crushed or whole dried lemons (limoo amani) or juice of 1-2 lemons depending on your taste

1/3 teaspoon cinnamon  
Salt and pepper to taste
Vegetable oil


Method:

1. Heat 3 tablespoons oil in a frying pan, fry the squash slices over medium heat until golden brown on both sides. Set aside.
2. Heat 2 tablespoons oil in a pan, saute sliced onions over medium heat until translucent, add the turmeric powder and garlic, stir and saute for another 2-3 minutes. 
3. Add the meat, brown on all sides, add cinnamon, salt and pepper. 
4. Add the tomato paste, cook for five minutes, add the crushed tomatoes. 
5. Add water to cover the ingredients by a couple of inches and add limoo amani. Bring to a rapid boil, lower the heat to medium low, cover and cook for an hour or until meat is tender. 
6. Add water if needed. If you are using lemon juice, add it after the meat becomes tender.
7. In an oven-proof dish, place half of the meat sauce and add a layer of the fried squash, repeat. Taste and adjust the seasoning, cover with a foil and cook for 40 minutes in the 350 degrees Fahrenheit preheated oven.  

Serve warm with some white basmati rice, yogurt, salad and herbs.

Enjoy!

Fesenjoon - Pomegranate Walnut & Chicken Stew

خورش فسنجون Khoresh-e Fesenjoon is one of the most delicious Persian dishes. Biting into a tender piece of sweet-and-sour chicken covered in a rich sauce of tangy pomegranate and finely ground walnuts is to experience a piece of Persian culture and heritage. 

In exploring the history of pomegranates and their role in Persian cuisine, I discovered that this ancient fruit dates back to 3300 BC, here. Fesenjoon itself is a beautiful example of Persian ingenuity in creating a perfectly balanced and nourishing meal. The combination of ingredients in this dish is nothing short of genius.

Fresh ingredients are essential in Persian cooking. For those living outside of Iran, finding the required ingredients can sometimes be a challenge, but for fesenjoon, all the key components are thankfully easy to find in the northeast. One crucial tip is to use fresh walnuts. If you purchase pre-packaged walnuts, check that they are light in color rather than dark, as dark walnuts often taste bitter. 

 Another essential element is good-quality pomegranate concentrate or syrup. It should be thick and free from added sweeteners or water. Avoid using pomegranate juice as a substitute, as it won't deliver the depth of flavor.

Fesenjoon doesn't require a long list of ingredients or hours of preparation. It's a simple dish that comes together quickly, yet achieving slow-cooked flavor requires patience. Khoresh-e fesenjoon should be cooked low and slow, allowing the flavors to come together and the natural oils from the walnuts to gradually enrich the stew.

I sometimes get carried away with food styling and decoration, but this dish truly needs no embellishments. Served alongside fragrant white rice, its aroma and rich flavor speak for themselves. Here's a recipe link for Fesenjoon with Meatballs.

Fesenjoon - Pomegranate Walnut and Chicken Stew

Ingredients

Serves 4-6

-4 boneless, skinless chicken breasts, cut into small chunks
-1 large onion, peeled, minced
-2 cups shelled walnuts, finely ground

-1 cup pomegranate molasses, plus more if needed
-1/4 cup sugar, plus more if needed
-Dash of cinnamon 
-Vegetable oil
-Salt and pepper to taste

Method

1. Pulse the walnuts a few times in a food processor until finely ground. 
2. In a small pan, heat 2 tablespoons of oil over medium heat. Add the walnuts and sauté them lightly for 2-3 minutes, stirring often.
3. Add the pomegranate molasses and 2 cups of water to the pan. Mix well, cover with the lid slightly ajar, and simmer over low heat for 30-40 minutes. 
4. In a large heavy-bottomed pot, heat 2 tablespoons of oil over medium heat. Sauté the onions until golden brown.
5. Add the chicken pieces to the pot and cook until golden on all sides. Add salt, pepper, and a small dash of cinnamon. Start with 1/2 teaspoon of salt; you can adjust later.)
6. Pour the pomegranate-walnut mixture into the pot with the chicken. Stir well, adding water if needed, so the chicken is fully covered, and brought back to a boil. Then reduce the heat to low, cover, and simmer for 2 hours. The slow cooking allows the chicken, walnuts, and pomegranate sauce to become rich and creamy.
7. Add sugar 1 tablespoon at a time, mixing gently without breaking up the chicken. Taste and adjust to your preference. Fesenjoon is traditionally a balanced, sweet-and-sour (malas) dish. I personally prefer it more sour. But many enjoy it sweeter.
8. If the fesenjoon is too thin, leave the lid slightly ajar and simmer until it reaches a thick consistency. Fesenjoon should never be watery.  

Serve hot with aromatic basmati rice. 

Enjoy!

Khoresh-e Beh - Quince Stew

I like autumn mostly for its beautiful color-changing foliage, the crisp weather, and its seasonal fruits such as pomegranate, persimmon, and quince. Quince is one of my favorite fall fruits. It's a fruit that's mostly used in cooking or making مربای به quince jam, and it's one of those rare fruits where every part is edible. I also adore its warm, cheerful color. I've been tempted to take a quince with me to the neighborhood paint store and have them match its exact shade. In the spring, I might just paint my kitchen quince yellow, if such a color exists.

Anyhow, for this dish, after washing and patting the quince dry, simply slice it into wedges; there's no need to peel the skin. In Iran, even the seeds are valued;  they are traditionally brewed into a soothing tea to help relieve coughs and chest discomfort.

Quince seeds and rock candy drink

خورش به Khoresh-e beh is a delicious and visually appealing Persian stew. It's made with tender pieces of meat usually (beef or lamb), yellow split peas, tomato sauce, and fragrant quince, a combination that balances sweet, savory, and tangy flavors.

Khoresh-e Beh - Persian Quince Stew

Ingredients

Serves 4-6

-2 pounds of meat (lamb or beef), washed and cubed
-4 medium-sized quinces, washed, cored, and sliced (or cubed), sliced right before cooking.
-1 cup yellow split peas, picked over and rinsed
-1 large onion, peeled and chopped
-2 tablespoons tomato paste
-1/4 teaspoon turmeric
-1/2 teaspoon liquid saffron
-Salt and pepper to taste
-2-3 dried lemons (limoo amani) or juice of a lime
-1-2 tablespoons sugar
-A pinch of cinnamon
-2 1/2 cups of water
-Olive oil


Method

1. Heat 3 tablespoons of oil in a large, heavy-bottomed pot over medium-high heat. 
2. Add the chopped onion and cook until golden. Add in the turmeric and stir.
3. Add the meat and brown on all sides. 
4. Add the tomato paste and cook for 5 minutes. 
5. Add the split peas and cook for 3-5 minutes, stirring gently
6. Add the cinnamon, saffron, dried lemons, salt, and pepper.
7. Pour in the water, bring to a boil, then reduce the heat to medium-low. Cover and cook on a medium to low heat for 1 hour, until the meat is tender
8. Heat 2-3 tablespoons of oil in a skillet and saute the quince slices for 5-7 minutes over medium heat.
9. Sprinkle the sugar over the quince slices and stir until the sugar is completely dissolved. Set aside.
10. In an ovenproof casserole dish, pour in the meat mixture, adjust the seasoning, and gently layer the cooked quince slices on top. 
11. Cook in a preheated oven at 350 degrees Fahrenheit for 50 minutes. 

Serve with rice.

Enjoy!

Khoresh Karafs - Celery Stew

خورش کرفس Celery Stew (Khoresh Karafs) is a healthy and flavorful  Iranian dish made with meat, evenly sliced celery, finely chopped fresh parsley, mint (preferably fresh), freshly squeezed lime juice, and just the right amount of seasoning. 

What makes Iranian cuisine, and particularly its stews (khoresh), so delicious is the slow cooking process. We take our time to let the food simmer gently so the flavors develop fully, or as we say in Iran, (ja biofteh). 

Like ghormeh sabzi and fesenjoon, khoresh karafs cooks through in about 1 1/2 to 2 hours, but it's best to let it simmer on the lowest heat to achieve a richer taste. Many Iranians agree that khoresh tastes even better the next day, so you might consider making it in advance.

Khoresh Karafs - Celery Stew

Ingredients
Serves 4-6

-1 pound beef or lamb, washed and cut into cubes
-1 large onion, peeled and chopped
-1 head of celery, washed, cut into 1-inch pieces
-2 bunches fresh flat-leaf parsley, finely chopped
-1 bunch fresh mint, finely chopped, or 2-3 tablespoons dried mint
-2 large garlic cloves, minced
-2-3 tablespoons freshly squeezed lemon juice (adjust to taste)
-1/2 teaspoon turmeric
-Salt and pepper, to taste
-Vegetable oil

Method

1. In a large pot, heat 3 tablespoons of oil over medium-high heat. Add chopped onions and cook until golden. Stir in the minced garlic and saute for 2-3 minutes more. 
2. Add turmeric and the meat to the pot, and brown the meat on all sides. Season with salt and pepper.  
3. Pour in 2-3 cups of water, bring to a boil, then reduce the heat to medium-low, cover, and cook for about 30-40 minutes.
4. In a large frying pan, heat 2-3 tablespoons of oil over medium-high heat. Sauté the celery pieces until softened. Add the parsley and mint; stir well and sauté for another 4-5 minutes.
5. Add the sauteed vegetables to the pot with the meat. Adjust seasoning and water level, if necessary. Cover and simmer for 1 1/2 hours, until the meat is tender.
6. Stir in lemon juice toward the end of cooking.

Serve with rice and salad.

Enjoy!