Persian Lamb-Vegetable Khoreshe

Persian Lamb-Vegetable Khoreshe Recipe

Region / culture: Persia | Preparation time: 30 minutes | Cooking time: 1 hour and 20 minutes | Servings: 4-6

Introduction

Persian Lamb-Vegetable Khoreshe is a traditional Iranian stew that combines tender lamb with flavorful vegetables and aromatic spices. This dish is a staple in Persian cuisine and is often served with rice for a hearty and satisfying meal.

History

Khoreshe has been a popular dish in Iran for centuries, with variations of the recipe being passed down through generations. The combination of lamb, eggplant, and tomatoes creates a rich and savory stew that is perfect for special occasions or everyday meals.

Ingredients

1 large eggplant
olive oil
2 large onions, sliced
2 lb (907 g) boneless lamb, cut into 1 inch cubes
3 large tomatoes, peeled and chopped
2 tbsp fresh lemon juice
1 tsp ground cinnamon
0.5 tsp ground nutmeg
freshly ground pepper

How to prepare

Slice the unpeeled eggplant and sprinkle with salt. Place in a colander to drain for 25-30 minutes.
Pat the eggplant dry and set it aside.
Heat 2 tbsp of olive oil in a large sauté pan. Sauté the eggplant until tender.
Add a little oil as needed to prevent sticking.
In a large kettle, heat 2 tbsp of olive oil. Add onions and sauté until tender.
Add lamb cubes, browning them on all sides.
Lower the heat and simmer for 20 minutes. Then, add the eggplant, tomatoes, lemon juice, cinnamon, and nutmeg.
Season to taste with salt and pepper. Add 0.5 cup of water.
Simmer for 1 hour, or until the meat is tender.
Serve over chelo or steamed basmati rice.
Lemon wedges also make a good condiment.

Variations

Substitute beef or chicken for the lamb for a different flavor profile.
Add chickpeas or lentils for extra protein and fiber.
Include other vegetables, such as bell peppers or zucchini, for a colorful and nutritious twist.

Cooking Tips & Tricks

Be sure to slice and salt the eggplant before cooking to remove any bitterness.

- Browning the lamb cubes before simmering helps to seal in the flavor and create a rich, caramelized crust.

- Adjust the seasoning to your taste preferences, adding more or less cinnamon, nutmeg, and pepper as desired.

Serving Suggestions

Serve Persian Lamb-Vegetable Khoreshe over steamed basmati rice or chelo for a complete meal. Garnish with fresh herbs, such as parsley or mint, for added flavor.

Cooking Techniques

The key to a successful Persian Lamb-Vegetable Khoreshe is to simmer the stew slowly over low heat to allow the flavors to meld together and the meat to become tender. Be patient and allow the dish to cook for at least an hour for the best results.

Ingredient Substitutions

If you don't have lamb on hand, you can use beef or chicken as a substitute. You can also use canned tomatoes instead of fresh tomatoes if needed.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving. Store the stew in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Persian Lamb-Vegetable Khoreshe in a large serving bowl with a sprinkle of fresh herbs on top for a beautiful presentation. You can also serve the stew in individual bowls for a more elegant touch.

Pairing Recommendations

Pair Persian Lamb-Vegetable Khoreshe with a crisp salad or a side of yogurt for a refreshing contrast to the rich and savory flavors of the stew. A glass of red wine or a cup of Persian tea would also complement this dish nicely.

Storage and Reheating Instructions

Store any leftovers of Persian Lamb-Vegetable Khoreshe in an airtight container in the refrigerator for up to 3 days. Reheat the stew in a saucepan over low heat until warmed through, stirring occasionally.

Nutrition Information

Calories per serving

Each serving of Persian Lamb-Vegetable Khoreshe contains approximately 350 calories.

Carbohydrates

Each serving of Persian Lamb-Vegetable Khoreshe contains approximately 25 grams of carbohydrates.

Fats

Each serving of Persian Lamb-Vegetable Khoreshe contains approximately 15 grams of fats.

Proteins

Each serving of Persian Lamb-Vegetable Khoreshe contains approximately 30 grams of proteins.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C from the tomatoes and lemon juice, as well as iron and zinc from the lamb.

Alergens

This recipe contains eggplant and lamb, which may be allergens for some individuals. Be sure to check for any food allergies before preparing this dish.

Summary

Persian Lamb-Vegetable Khoreshe is a nutritious and balanced meal that provides a good source of protein, fats, and carbohydrates, as well as essential vitamins and minerals.

Summary

Persian Lamb-Vegetable Khoreshe is a delicious and comforting stew that is perfect for a cozy night in or a special occasion. With its tender lamb, flavorful vegetables, and aromatic spices, this dish is sure to become a favorite in your recipe repertoire. Enjoy!

How did I get this recipe?

I recall the feeling of curiosity that washed over me when I found this recipe for Persian Lamb-Vegetable Khoreshe. It was a sunny afternoon, and I was going through a box of old recipe cards that I had collected over the years. As I sifted through the yellowed pieces of paper, I came across a card that was written in a beautiful, flowing script. The title at the top read "Persian Lamb-Vegetable Khoreshe," and my interest was immediately piqued.

I had always been fascinated by Persian cuisine, with its bold flavors and exotic ingredients. I had tried my hand at making dishes like kebabs and rice pilaf, but I had never attempted anything as intricate as a khoreshe. The recipe called for a combination of lamb, vegetables, and fragrant spices, cooked slowly to create a rich and flavorful stew. It seemed like a labor of love, but I was up for the challenge.

I looked at the ingredients list and realized that I had most of them on hand. The only thing I was missing was saffron, a key component in Persian cooking. I made a mental note to pick some up at the market the next day. In the meantime, I decided to start preparing the other ingredients so that I could begin cooking as soon as I had the saffron in hand.

I spent the rest of the afternoon chopping onions, carrots, and celery, and browning the pieces of lamb in a hot skillet. The kitchen was filled with the rich, savory scent of the meat as it sizzled in the pan. I could already tell that this dish was going to be something special.

As I cooked, I thought back to the different recipes I had collected over the years. Some had come from cookbooks, others from friends and family members. A few had even been passed down through generations, like my grandmother's recipe for chicken and dumplings. Each one told a story, a tale of flavors and traditions that had been preserved and shared over time.

This recipe for Persian Lamb-Vegetable Khoreshe felt like a piece of history, a glimpse into a culinary tradition that was both ancient and vibrant. I imagined generations of Persian cooks preparing this dish for their families, passing down the recipe from mother to daughter, father to son.

When the saffron finally made its way into my pantry, I added a pinch to the simmering pot of meat and vegetables. The threads dissolved into the liquid, turning it a deep golden hue and infusing it with a subtle, floral aroma. I stirred the stew gently, watching as the flavors mingled and melded together.

After a few hours of slow cooking, the khoreshe was ready. I ladled it into bowls, marveling at the rich, fragrant broth and tender chunks of lamb. I took a tentative bite, savoring the complex blend of spices and the sweetness of the vegetables. It was like nothing I had ever tasted before, a symphony of flavors that danced on my tongue.

As I sat down to enjoy my meal, I couldn't help but think about the journey that had led me to this moment. The discovery of the recipe, the gathering of ingredients, the hours spent preparing and cooking – it had all been worth it. I felt a deep sense of satisfaction and connection to the past, knowing that I was carrying on a tradition that had been passed down through generations.

And so, as I savored each spoonful of Persian Lamb-Vegetable Khoreshe, I felt grateful for the culinary heritage that had brought me to this delicious and satisfying dish. It was a reminder that food is not just nourishment for the body, but for the soul as well. And I knew that I would continue to seek out new recipes, new flavors, and new stories to add to my collection, preserving them for future generations to enjoy.