Persian Stews | Khoresh

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In Episode #8, co-hosts Bita and Beata talk about their favorite Persian stews which are served with rice - what’s in them, how to prepare them, short-cuts (Beats Cheats) and favorites. What is Persian Stew and is it really a stew? More of a hearty sauce made with delicious braised meat, vegetables, herbs, nuts, beans, and/or legumes served over a mound of rice. Khoresh Ghemeh | Persian Split Pea Stew <ul> <li style="font-weight: 400;">Ghemeh in English means to shop into small pieces (usually when referring to meat)</li> <li style="font-weight: 400;">Split Peas in Farsi are called ‘lapeh’</li> <li style="font-weight: 400;">Ingredients in Persian Yellow Split Pea stew: meat of choice (traditionally beef or lamb), yellow split peas, tomato paste, limou amoni (sour dried lime) topped with French fries!</li> <li style="font-weight: 400;">Beats Cheats: using store-bought French fries, shoestring potatoes, or potato wedges cooked in the air fryer as the topping; using ketchup substituted for tomato paste</li> </ul> Khoresh Bademjoon (Bademjan) | Persian Eggplant Stew <ul> <li style="font-weight: 400;">Strategies for cooking it - frying, broiling, air frying, or simmering the eggplant</li> <li style="font-weight: 400;">Ingredients: meat of choice, eggplants, ‘ghoreh’ - unripe grapes</li> </ul> What to cook Khoresh in - a shallow pot or flat, deep pan with a lid, an Instant Pot, or a pressure cooker Khoresh Bamieh | Okra Stew<

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