Khoresht-E Nokhod Sabz (Green Pea Stew)
This Khoresht is very similar to Khoresht-e Loobia Sabz (Green Bean Stew), except its made with Green Peas instead. Its simple to make and is served with rice.
In Persian tradition, dining is a harmony of hot and cold temperaments (Garm o Sard). Serve this dish alongside:
Slow-Simmered Harmony: In Persian cuisine, a great khoresht must "settle into itself" (ja oftadan). Bloom aromatics slowly over gentle heat, pierce dried limes (limoo amani) before simmering, and let the stew bubble gently until the natural oils glisten on top.
Ingredients
مواد لازمStep-by-Step Instructions
طرز تهیهSource: Printed from PersianRecipes.com — View full photos, Persian pantry tips, and interactive serving scaling at:
More in Khoresht (Stews)
Khoresht-E Baghala Ba Goosht (Lima Bean Stew With Meat)
I typically make Baghali Polo ba morgh (Lima Bean Rice with Chicken), also referred to as Shevid Baghali (Dill and Lima Bean Rice). Of course instead of chicken you can always serve the dish with stew meat. This time I decided to try Khoresht-e Baghala ba Goosht. Its a bit different… but in a very good way.
Khoresht-E Havij (Carrot Stew)
I found this recipe and thought I would try it. Its a bit different than Havij Polo (Carrot Rice), and can be made to be sweet, sour, or a combination of the two.
Fesenjoon (Pomegranate-Walnut Stew)
This is one of my favorite Persian recipes! I just love Fesenjoon with koofteh (meatballs). In my family it was always made with meatballs, though the majority of people make it with chicken. This specific Fesenjoon recipe is with meatballs, but for those who prefer chicken you can basically make a few adjustments and use chicken instead.