What is Khoresht?
Khoresht is an Iranian word that literally means "to eat", although it can be used in a culinary sense to indicate food that is cooked into steamed meat. In fact, there is no strict definition of what is included in Khoresht, although it generally concerns traditional Iranian stews that reflect the kitchen of the area. Meduceums usually include meat, vegetables and spices such as saffron. The preparation of Khoreshesht can take anywhere from the hour to the whole day, depending on the ingredients and methods used for its production. When served, the steamed meat is often poured over a white rice bowl known as the polo .
Although there are a large number of different recipes for Khoresht, many of the classic have a relatively consistent set of basic ingredients. These include onions, tomatoes or tomato paste, garlic and oil. One of the distinctive elements in many Persian steamed souls is dried lime. These are dehydrated limes that have been crushed into powderAnd added food like any other powder spice, although fresh lime juice can also be used. The Ghaimeh version uses a split lamb pea, while Bademjan is made of eggplant and sometimes from meat. Baamieh is made of octus and beef and ghormheh sabzi uses lamb and beans. Other types use mushrooms, pomegranate seeds or veal and apricots. Combinations are as diverse as available folders.
Most Khoreshest begins with a pelvis covered with hot oil. Onions, garlic and any other aromatics are fried until they release their tastes into the oil. If meat is used, it is placed in a pan and roasted. All starch components such as potatoes are added to the pan. Lens, split peas or beans are also added to cooking for a moment when used.
one factor that helps to provide Khoreshesht its distinctiveU and rich taste, it is that each of the ingredients are cooked before adding to the liquid for steamed meat. This allows everyone to develop a deeper taste and texture. This is also achieved by spices such as mint, parsley and saffron, which give unique flavors.
As soon as all ingredients are heated in a pan, water or other liquid is added and Khoreshesht does not choose to cook for hours until some ingredients are melted into the stew. Strong stews can be served alone in a bowl or poured with yogurt or fried potatoes. This also commonly occurs spoons above white rice.