I think the question most people will have if they stumble across this blog is “What the hell is catfish?” Kidding, obviously.
Many places in the United States can now boast diverse culinary offerings, from more ubiquitous Mexican cuisine to perhaps the less common Ethiopian or Malaysian. Iranian cuisine falls pretty squarely on the less common side of things. While common in the D.C. area, where I have resided my entire life, and in much of California, not many American cities have an Iranian restaurant. So, I assume that most people haven’t heard of khoresht.
There are two primary mainstays in the Iranian diet — rice and khoresht. What is khoresht? If I had to compare it to something more well-known it would be to an Indian curry or a slightly more soupy Thai or Chinese stir-fry. It’s basically a thick stew that is served over rice. There is a khoresht for every palate — from Khoresht-e Bademjan (an eggplant and tomato stew) to Khoresht-e Fesenjan (a chicken stewed in ground walnuts and pomegranate syrup). If you haven’t tried khoresht, I highly recommend it. They are worth their preparation time for sure.Â Check out the lovely My Persian Kitchen for some great, authentic recipes for khoresht and other yummy Persian delights.