Gilan, Iran
Anar bij
اناربیج
Pomegranate seeds are dried, ground, and used as the sour backbone of Gilan stews and herb dishes.
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Iran
Fesenjan
فسنجان
Ground walnuts cooked slowly with pomegranate molasses until the oil separates and the stew turns near-black, with duck, chicken or meatballs in it.
Khuzestan, Iran
Ghalyeh Mahi
قلیه ماهی
Southern fish stew from Khuzestan and Bushehr, thick with coriander, fenugreek, tamarind and chilli.
Iran
Gheimeh
قیمه
Yellow split peas and diced lamb stewed with tomato, dried lime and turmeric, topped with a heap of thin fried potato sticks.
Iran
Ghormeh Sabzi
قورمه سبزی
Herbs — parsley, coriander, fenugreek, chive — fried until nearly black, then stewed with lamb, kidney beans and dried limes into a deep green-brown khoresh.
Iran
Khoresh Anar
خورش انار
An Iranian stew of duck or chicken with pomegranate molasses and walnuts.
Iran
Khoresh Bamieh
خورش بامیه
An Iranian okra stew with meat, tomatoes and a hint of souring.
Iran
Khoresh kangar
خورش کنگر
Tender wild artichoke stems are braised with herbs and meat into a spring Iranian khoresh.
Iran
Khoresh rivas
خورش ریواس
Sour rhubarb stalks are braised with herbs and lamb into a bright spring Persian stew.
Iran
Khoresh-e Bademjan
خورش بادمجان
Fried aubergines laid whole over a tomato and lamb stew soured with unripe grape juice or dried lime.
Iran
Khoresh-e Karafs
خورش کرفس
Celery stewed with lamb, mint and parsley and soured with lemon into a pale green khoresh.
Isfahan, Iran
Khoresht Mast
خورشت ماست
A Persian yogurt-based stew with lamb, saffron, turmeric and mint, thickened with yogurt and egg yolks, a Isfahan specialty served cold or warm.
Razavi Khorasan, Iran
Sholeh mashhadi
شله مشهدی
Wheat, pulses, herbs and meat cook down into Mashhad's thick ceremonial pottage, often prepared for vows and charity.