Khoresht in Persian cuisine refers to a variety of colorful and tasteful stews, which are typically served with Pollo (steamed basmati rice).
There are some similarities between Persian and Indian cuisine stews; however Iranians generally use less spice.
Although preparing Persian stews is pretty simple, it is time consuming and can take at least a couple of hours.
Traditionally it is done with red meat, whereas my version is vegetarian. Here is how I prepare it:
Ingredients (For approx 6 servings)
- Yellow split peas: 1 cup
- Ripe Plum tomatoes: 3 – chopped
- Sun dried limes: 2
- Oil: ¼ cup
- Onion, thinly sliced: 2
- Turmeric powder: 1/2 teaspoon
- Water: 3 cups
- Salt and pepper: to taste
- Lime juice: from 2 fruits
- Small potato to make fries for garnish
- Put the split peas, with a little salt and half the turmeric, in a saucepan and add water to cover by about two inches (or three cups).
- Bring the water to boil, cover with a lid and simmer on gentle heat, until the lentils are thoroughly cooked. Set the saucepan aside, while you prepare the rest of the dish.
- In another pot, heat the oil over a medium-high flame. Add the onions and sauté until thoroughly wilted and have begun to caramelize. Add the tomatoes and cook for another 3-5 minutes on medium heat, until it has a sauce like consistency.
- Stir in the rest of turmeric, salt and pepper and continue to cook for a further 2-3 more minutes. Add the crushed sun dried limes
- Pour this preparation into the saucepan with lentils and cover. Take utmost care while pouring, as it may spit!
- Simmer for another 20-35 minutes on a very low heat.
- Add water as necessary to maintain a stew-like consistency.
- Stir in the lime juice, adjust seasoning and rest for at least 10 minutes.
- Garnish with thin fries and serve with Pollo rice.