Persian Lamb-Vegetable Khoreshe

Total Time
2hrs
Prep 30 mins
Cook 1 hr 30 mins

A Khoreshe is a type of thickened sauce, usually containing meat and vegetables, that is served over rice. This is one of my favorite Persian dishes, one I used to make for my friend Said. It is Persian homestyle cooking at its best!

Ingredients Nutrition

Directions

  1. Slice the unpeeled eggplant and sprinkle with salt; place in a colander to drain for 25-30 minutes.
  2. Pat eggplant dry and set aside.
  3. Heat 2 tbsp.
  4. olive oil in large saute pan; saute egplant until tender.
  5. Add a little oil as needed to prevent sticking.
  6. In large kettle, heat 2 tbsp.
  7. olive oil; add onions and saute until tender.
  8. Add lamb cubes, browning on all sides.
  9. Lower heat and simmer for 20 minutes, then add eggplant, tomatoes, lemon juice, cinnamon, and nutmeg.
  10. Season to taste with salt and pepper; add 1/2 cup water.
  11. Simmer for 1 hour, or until meat is tender.
  12. Serve over chelo, or steamed basmati rice.
  13. Lemon wedges also make a good condiment.
Most Helpful

You just gave me chills!!!! I grew up next door to Mrs. Mooshi (who used to harvest out grape leaves at dawn when the dew was still on them) and the Lazars. I ate this in their home so many times. Bless you for sharing and completing a thread in my history. Promise not to laugh? In our neighborhood in Turlock 4th of July was dolma, this dish, Persian baked rice, and lamb on the grill. This dish emotional fireworks!!! Thanks!

davinandkennard July 25, 2007

Wonderful recipe. I made this twice. First time, I followed the instruction. . Second time, I reduced the cinnamon to 1/2 teaspoon because my kids dont like cinnamon with meat, it tasted too strong. As in other Mediterranean recipes, I substituted the cinnamon with Arab Levant ``baharat´´ spices, the mixture of which can be made from any internet recipe for baharat on the with cheap spices in your kitchen (or you can use any Mediterranean 7-spice combination as recommended by a Turkish store owner). Then I added more water and simmered on very low heat till beef fell apart when pierced by a fork. Wonderful, exotic taste. More water also diluted the spices a bit for those who are not particularly fond of exotic Arab food due to the strong Arab spices of cinnamon and nutmeg and people had a hard time deciphering which spices I used. Top with fresh herbs for a wonderful aroma. Thanks Sue L for this wonderful recipe :)

Polar Bear February 25, 2004