In light of the Zan, Zendegi, Azadi movement (Women, Life, Freedom) we are not broadcasting new content this week. Instead, we are “re-beating” an earlier episode about Khoresh (original episode #8).
Co-hosts Bita and Beata talk about their favorite Persian stews which are served with rice - what’s in them, how to prepare them, short-cuts (Beats Cheats) and favorites.
What is Persian Stew (khoresh or khoresht) and is it really a stew?
More of a hearty sauce made with delicious braised meat, vegetables, herbs, nuts, beans, and/or legumes served over a mound of rice.
Khoresh Gheymeh | Persian Split Pea Stew
Khoresh Bademjoon (Bademjan) | Persian Eggplant Stew
What to cook Khoresh in - a shallow pot or flat, deep pan with a lid, an Instant Pot, or a pressure cooker
Khoresh Bamieh | Okra Stew
Herb based Stews: Karafs and Ghormeh Sabzi
Khoresh Karafs | Persian Celery Stew
Ghormeh Sabzi
Fessenjoon (Fessenjan) | Persian Walnut Pomegranate Stew
Ask the Beats! Today’s question is from Ray from San Francisco. Ray asks, “Is Persian foods spicy?”
Recipe links from this episode:
Khoresh Gheymeh
Khoresh Bademjoon
Khoresh Karafs
Khoresh Fessenjoon
All Modern Persian Food podcast episodes can be found at: Episodes
Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food!
Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes
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