Khoresht: Information from Answers.com

The word Khoresht (Persian: خورشت) is the Tehrani dialect term for Khoresh Persian: خورش in other Iranian dialects, and is alternately spelled horisht. It is a gerund form and a derivative of the verb xordan (Persian: خوردن) 'to eat'.

It generally refers to different stews in Persian cuisine, and is typically served beside polo (a white rice dish). In Persian cuisines there are many different Khoreshts with many unique ingredients. Vegetarian Koreshts are not uncommon. Iranian stews use liberal amounts of saffron to give a distinctive and fragrant taste. The most popular Khoreshs are Khoresh Gheymeh, Khoresh Ghormeh Sabzi and Khoresh Fesenjaan.

1 Varieties
2 See also
3 External links
4 References

Varieties

Khoresh Badenjan (Aubergine Stew) including aubergines, boned leg of lamb, onions, turmeric, tomato paste and medium tomatoes
Khoresht Gheymeh (Split-pea Lamb Stew) including Stewing lamb or beef, Split-peas, onions, potatoes, tomato paste and dried limes
Khoresh Ghormeh Sabzi (Fresh Herb and Lamb Stew) including Red kidney or black-eyed beans, Fresh fenugreek, tablespoons dried, parsley, coriander or parsley, spring onions or leeks, boned leg of lamb, onion and dried limes
Khoresh Fesenjaan or Fesenjoon (Pomegranate Stew) including Chicken pieces or Beef meatballs, Ground walnuts, onions, Pomegranate juice, pomegranate paste, sugar
Khoresh Karafs (Celery Beef Stew) including lamb or beef, celery, onions, fresh lime juice, mint and parsley
Khoresh Esfenaj-o Aloo (Prune and Spinach Stew)
Khoresh Baamieh (Okra Tomato Stew): Stewing lamb or beef, okras, potatoes, onions, fresh Lime juice and Tomato paste
Khoresh Ghaarch (Mushroom Stew)
Khoresh Reevaas (Rhubarb Stew)
Khoresh Loobia-Sabz (French Bean Stew)
Khoresht Beh (Quince Stew):chunks of lamb are stewed with slices or cubes of tart quince, and yellow split peas; this dish is always served with rice^[1].