Persian-Style Lamb Stew

Preparation info
  • Serves


    • Difficulty


Appears in

By Neil Perry

Published 2005

  • About

I became interested in Persian cooking some years ago – I guess it was a natural follow on from my love of all things Moroccan. This braise is really a khoresht, the Persian word for sauce. Originally, Persian cooks saw the khoresht as a sauce that flavoured plain white rice. In reality it is much more than that. There are many combinations of fruit and meat, fowl and fish that make these stews irresistible. They usually contain dried or fresh fruits, lots of herbs and spices, and ar