Khoresh is a Persian word meaning stew. Much like making stews, there are many ways of making khoresh. The main ingredients are meat (chicken, lamb, beef, duck), beans (chickpeas, white broad beans, fava beans), and vegetables (onions, carrots). Additional flavour comes from spices (saffron, cinnamon, clove, turmeric, pepper), sweet / acidic seasonings (quince, rosewater, orange blossom water, dried fruit, pomegranate seeds/ molasses, citrus, sour grape juice), and,/ or nuts (walnuts, almonds, pistachio).
I love blending ingredients to create a harmonious chorus of savory, sweet, and acidic flavours, which I think is what khoresh strives to achieve.
I found the necessary ingredients at Persia Foods in Vancouver. I tried to follow the original recipe since I’m very new to cooking Persian food.
My end product was a decent 3/5. This dish had a good balance between the earthiness from the turmeric and the acidity from the verjuice (unripe grape juice). Flavours of dill stood out prominently against a background of sweet caramelized onions and fragrant rosewater. One thing that I would change is the fava beans–maybe fresh or frozen (which were called for by the original recipe) would’ve had a milder aftertaste. I also found the skin of the beans to be a bit tough. I wonder if this was due to the acidity from the verjuice: cooking beans in acid can prevent the skin from softening. But that doesn’t really make sense because the beans were already cooked when they were purchased in a can… Overall, this dish was a welcome change in my routine, but it needs a few modifications before I would consider adding it to my repertoire.
Fava Bean and Dill Khoresh
Recipe modified from: http://www.najmiehskitchen.com/pdf/fol_favabeankoresh.pdf
- 3 tbsp oil
- 2 medium onions, thinly sliced
- 7 cloves garlic
- 1/2 tsp salt, more to taste
- 1/2 tsp ground black pepper
- 1.5 tsp ground turmeric
- 1.5-2 cups water
- 1 can fava beans, drained and rinsed
- 2 cups chopped dill (I used the fronds from one large bunch)
- 1/4 cup verjuice (unripe grape juice)
- 1/2 tsp saffron strands
- 2 tbsp rosewater
- 1 tbsp oil
- 2-4 eggs
- In a large pot over medium heat, saute onions in oil until caramelized.
- Add garlic, salt, pepper, turmeric, saute for 2 minutes more. Add water and simmer for 10 minutes.
- Meanwhile, put rosewater in a microwaveable bowl and microwave for 20 seconds until hot. Add saffron to the rosewater and let stand for 5-10 minutes.
- Add fava beans, chopped dill, verjuice, saffron and rosewater to the onion mixture, simmer for 5 minutes.
- Meanwhile, in a separate pan, heat oil over medium and fry the eggs until desired doneness.
- Taste the stew, adjust salt and seasonings as needed. Serve with fried eggs on top.