Category Archives: Recipes

Khoresh

Note: This is the first of what will be several recipe posts, and I’ve added a new recipe category. Most of the stuff in this collection are from my grandmother Georgia, who told us these from memory between 1997 and 2000.

The Khoresh recipe here is originally from my great grandmother Jesse, who picked it up during their days in Or≈myeh in present-day Iran.

We don’t cook all that often, and passing along recipes from generation to generation is a fast-decaying practice. Welcome to the year 2005. And thus, we move this particular oral tradition thread over to the web. The nice thing though is that comments are open if someone can figure out how to improve on these or find some interesting variances…

Ingredients

  • 1/4 cup olive oil
  • 6 pounds lamb ribs or shanks, cut into bit-sized pieces
  • 3 large onions, coarsely chopped
  • 2 large cans of whole, stewed or chopped tomatoes
  • 4 cups of beef broth
  • 2 cups of cut string beans
  • 4 large carrots, peeled and chopped (one half inch pieces)
  • One half teaspoon ground cinnamon
  • 2 to 3 whole bay leaves
  • 3 to 4 garlic cloves, chopped
  • Salt and pepper to taste

Procedure

Begin cooking khoresh in the morning. Start by putting tomatoes, beans and 3 cups of beef broth into a stew pot and set aside. Heat oil in a large, heavy skillet. As you brown the lamb, adjust the heat to keep the temperature between medium and high, doing one layer of lamb pieces at a time. When nicely browned, add to a stew pot and heat. After all lamb has been browned and put into the stew pot, add onions to skillet and brown the onions in the pan drippings, cooking until lightly browned. Add this mixture to stew pot. Now put garlic into the skillet for approximately one minute. Add garlic to stew pot. Finally, add carrots to skillet and brown lightly. If necessary, add a bit of additional oil. Now add carrots to stew pot. Add the spices to the stew pot. Deglase skillet with the remaining 1 cup of beef broth, bringing to just under boiling point, reduce heat and simmer all afternoon, being careful not to allow khoresh to boil. Serve over steamed basmati rice.