Braises & Khoreshes

Khoreshes are delicate and refined braises. They are like stews but with less liquid. A khoresh is made by first browning onion and meat (lamb, beef, or veal; fowl or fish) in oil, butter or ghee, then seasoned subtly with spices. Finally, sautéd herbs, vegetables, fruits, beans, grains, and, sometimes, nuts are added, and simmered for a long time over low heat. To achieve the slow fusing of flavors that characterizes a khoresh, it is best to cook it in a heavy pot (cast iron if possible). I recommend a classic Dutch oven (called cocotte in Frenchclassic Dutch oven), but any heavy-bottomed, medium-sized pot will do.