This post is all about “Stew” aka Khoresht.
Stew (Khoresht – its fun to pronounce) is a big part of Persian Cuisine. A Stew is not a chunky soup…Not for us it ain’t. Stews in middle eastern cooking are a savory slow cooked mixture of seasoned meat and vegetables.
A Stew is served with rice and eaten by combining the stew with the rice, bite by bite. Advanced connoisseurs, take their stews with a quartered raw onion.
The stew eating process goes like this:
- Spoon some Khoresht NEXT to your rice.
- Now scoop up the perfect balance of rice and stew by scooping from the border region between the rice and stew.
- Take a bite.
- Follow up with a little bite of fresh raw onion (this ads a fresh punch). This step is optional but encouraged.
- Repeat 1-4 until utterly satisfied.
Notes:
- Spoons are the MAIN eating utensil. Forks are used for pushing food onto the spoon. Don’t be a Barbarian.
- Don’t be a weeny and knock the raw onion until you try it. After you try it, you can be a weeny.
Some stews that we make regularly are:
English – Persian
- Beef Celery Stew – Khoreshte Karafs
- Gourmet Greens Stew – Khoreshte Ghorme Sabzi
- Lamb Potato Carrot Stew
- Lamb Chickpea Curry
When are stews available?
We make stews as specials. One pot at a time. They are available until they sold out… We have a devout following of stew lovers that scoop them up quickly. One good way to find out about when we have stews is to subscribe to our email list. Each time a stew is made, an email is sent out.
