Mushroom Khoresh

Khoresh-e qarch

Preparation info

  • Makes


    • Difficulty


    • Ready in

      2 hr 30

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

  • About


  • 6 tablespoons oil, butter, or ghee*
  • 2 large onions, peeled and thinly sliced
  • 2 cloves garlic, peeled and sliced
  • 1 pound (450 g) stew meat (lamb, veal, or beef), or boneless, skinless chicken thighs, cut into 2-in/5cm cubes
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground pepper
  • 1 teaspoon turmeric
  • 1 pound (450 g) fresh mushrooms
  • 1 tablespoon flour
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons fresh lime juice
  • 1 tablespoon tomato paste
  • ¼ teaspoon ground saffron dissolved in 1 tablespoon hot water
  • 2 egg yolks, beaten
  • 1 teaspoon ground cumin


    1. In a Dutch oven, heat 3 tablespoons oil over medium heat and brown onions, garlic, and meat. Add salt, pepper, and turmeric, and sauté for 1 minute. Pour in water—3½ cups/840ml for meat, 2½ cups/600ml for chicken. Cover and simmer over low heat for 1½ hours for meat or 55 minutes for chicken, stirring occasionally.
    2. Clean mushrooms using a damp cloth, cut off stems, and slice. Sprinkle with flour and parsley. In a wide skillet, sauté the mushrooms in 3 tablespoons oil.
    3. Add mushrooms, lime juice, tomato paste, and saffron water to the meat. Cover and simmer 35 minutes over low heat.
    4. Taste the khoresh and adjust seasoning. Add beaten egg yolks and cumin, stirring gently. Simmer for 5 minutes over low heat.
    5. Transfer the khoresh to an ovenproof casserole. Cover and place in a warm oven until ready to serve. Serve hot from the same dish with chelow (saffron-steamed rice). Nush-e Jan!