Lentil, Lamb + Prune Braise

Marju Khoresh-e Qazvini

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Preparation info

  • Serves:

    6

    • Difficulty

      Complex

    • Ready in

      3 hr

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

I first tasted this braise in Qazvin. The combination of prunes and verjuice in a spicy sauce is unique. This dish is also attributed to the village of Taleqan, between Qazvin and the Caspian, where they make it with small sour plums/alucheh and no meat. In Kashan, where it’s called nokhod aleh, they omit the potatoes, and replace the lentils with 1 cup dried chickpeas. The verjuice is replaced with dried limes and saffron.