Iranian khoresh (also spelled khoresht) is a family of slow-simmered dishes built around herbs, vegetables, legumes, fruit or nuts, often with meat. Most are served with chelo, fluffy steamed rice. The term covers far more than one recipe, and flavours change from one region and household to another. For a culinary overview, see Encyclopaedia Iranica’s entry on khoresh.
This guide introduces seven dishes you may encounter in Iran, including two regional specialties that differ from the familiar rice-and-stew combination. For more ideas, explore our Iranian food guide.
Contents
1. Ghormeh Sabzi: Herb and Dried-Lime Stew
What it tastes like: deeply savoury, herbal and pleasantly tart. Ghormeh sabzi typically combines sautéed parsley, coriander and fenugreek with beans, dried Persian limes and lamb or beef. Some cooks use spinach, chives or different beans. The dried limes give the stew its characteristic tang.
It is one of the easiest khoresh dishes to find on Iranian menus. For a home-style version, see our ghormeh sabzi recipe. Ask whether the kitchen uses meat stock if you need a vegetarian adaptation.
2. Khoresh-e Karafs: Celery and Herb Stew
What it tastes like: fresh, aromatic and gently sour. Celery stalks and leaves simmer with parsley, mint and usually lamb or beef. Lemon or lime juice may sharpen the finish. Some family recipes add beans or other ingredients, so there is no single fixed formula.
Look for it if you prefer herb-forward dishes without the dense texture of a walnut sauce. It is normally eaten warm with rice.
3. Khoresh-e Bademjan: Eggplant and Tomato Stew
What it tastes like: rich, tangy and softly textured. Fried or roasted eggplant is combined with tomato, onion, spices and often lamb or beef. Some versions include split peas, while others keep the sauce simple.
Eggplant is central to many Iranian dishes, but this particular preparation is usually a meat stew. Learn more in our khoresh-e bademjan recipe.
4. Fesenjan: Walnut and Pomegranate Stew
What it tastes like: nutty and sweet-tart, with the balance changing from kitchen to kitchen. Ground walnuts slowly thicken a sauce flavoured with pomegranate molasses. Chicken, duck or small meatballs may be added; some cooks make a meat-free version.
Fesenjan has strong associations with northern Iranian cooking, including Gilan, but is enjoyed well beyond the region. Allergy note: walnuts are essential to most versions.
5. Gheimeh: Split-Pea Stew with Crisp Potatoes
What it tastes like: savoury, tomato-rich and tangy. Yellow split peas and small pieces of meat simmer with tomato paste, turmeric and dried lime. Thin fried potatoes are a familiar finishing touch; eggplant appears in some variations.
Gheimeh is also prepared in large quantities as nazri, food shared during religious commemorations. Its flavour and garnish can vary between home kitchens and restaurants.
6. Khoresh-e Mast: Isfahan’s Chilled Saffron-Yogurt Specialty
What it tastes like: sweet, creamy and aromatic. Despite its name, khoresh-e mast is unlike a typical hot stew. This regional Persian specialty blends tender, finely shredded meat, thick yogurt, saffron and sugar; some versions include egg yolk and are garnished with pistachios or almonds.
It is associated especially with Isfahan and may be served as a starter, side dish or dessert. Dietary note: it usually contains meat and dairy, and the garnish may contain nuts.
7. Boz Ghormeh: Kerman’s Chickpea and Kashk Dish
What it tastes like: hearty, savoury and tangy. This regional dish from Kerman commonly combines chickpeas, slow-cooked meat, onion, garlic and kashk, a fermented dairy ingredient. Traditional versions may use goat meat, while other meats appear in adaptations.
Unlike the classic rice-served stews above, boz ghormeh can be thick enough to eat with bread. Dietary note: it usually contains meat and dairy.
Choosing a Khoresh in an Iranian Restaurant
- For a tart herb flavour: choose ghormeh sabzi or karafs.
- For rich, sweet-tart flavours: try walnut-based fesenjan.
- For a tomato-forward stew: choose gheimeh or bademjan.
- For a regional specialty: ask about Isfahan’s chilled khoresh-e mast or Kerman’s boz ghormeh.
- For dietary restrictions: ask specifically about meat, broth, dairy, walnuts and other nuts. A vegetable-heavy stew is not necessarily vegetarian.
Menus use different English spellings, so khoresh, khoresht and khorisht may refer to the same style of dish. Our guide to Iranian restaurants offers more context for dining experiences. Exact ingredients, availability and preparation depend on the kitchen.
