Kadoo Polo Sistani - Persian Lamb and Zucchini (Courgette) Rice
Kadoo Polo Sistani as the name suggests, is from the Sistan and Baluchestan Province - the second largest of the 31 provinces of Iran. A mix of rice, courgettes (zucchini), lamb, and spices creates a wonderfully delicious and flavorful dish that is comforting and satisfying. Each component brings its unique qualities to the dish.
Khoresh-e Kadoo Halvaei - Lamb and Pumkin Stew
Khoresh-e Kadoo Halva stands as a cherished Persian stew celebrated for its comforting blend of tender meat, vibrant spices, and the subtle sweetness of pumpkin. This rich dish embodies the essence of Persian cuisine, offering a symphony of flavours that delight the senses.
You can use any variety of pumpkin to prepare this dish, yet those with a nutty taste, such as Uchiki Kuri or Butternut Squash give the stew a delightful depth.
Chelo Khoresh-e Gardan - Slow Cooked Persian Lamb Neck Stew
Savouring a slow-cooked lamb neck stew is like a cosy hug for your taste buds!
The magic happens as the lamb becomes incredibly tender, soaking up a symphony of aromatic spices. With each bite, you're treated to a burst of rich flavours, creating a delightful and comforting experience. This stew is a surefire way to turn any meal into a warm and unforgettable culinary adventure!
Tas Kabab - Persian Lamb and Vegetable Stew
Khoresh-e Kadoo Sabz is a delicious Persian lamb stew with courgette/zucchini, sour grapes, and tomatoes. This tasty red stew is very popular with European and American friends.
Khoresh-e Pesteh - Persian Pistachio Stew
Khoresh-e Pesteh is originally from Rafsanjan - a city in the Central District of Rafsanjan County, Kerman Province, Iran. It’s prepared with the best native pistachios. Pistachio stew is considered a kind of royal food and is cooked for special gatherings and ceremonies.
Kalam Ghomri Polo Shirazi - Persian Kohlrabi Rice
Kalam Polo Shirazi is a popular dish from Shiraz. A delightful Iranian dish that combines the earthy taste of Kolhrabi with aromatic spices and herbs.
Shiraz is a historic and culturally significant city located in the southwest of Iran. It is the capital of the Fars Province and one of the country's most famous cities. Shiraz is known for its rich history, poetic heritage, beautiful gardens, and vibrant culture. Its blend of history, culture, and natural beauty makes it a must-visit destination for those interested in exploring the rich heritage of Iran. It is a city that beautifully showcases the depth and diversity of Persian culture.
Khoresh-e Khalal - Persian Lamb Stew with Dried Limes, Black Barberries, and Slivered Almonds
Khoresh-e Khalal is a flavourful lamb stew from the Kermanshah province in western Iran. The black barberries give the dish a pleasant hint of sourness. The sun-soaked limes add further tartness and irresistible fragrance, while the slivered almonds add texture, making each spoon full a multi-sensory adventure.
Khoresh-e Kadoo Sabz - Persian Lamb Stew With Zucchini (Courgette)
Khoresh-e Kadoo Sabz is a delicious Persian lamb stew with courgette/zucchini, sour grapes, and tomatoes. This tasty red stew is very popular with European and American friends.
Chelo Mahicheh Pesaran-e Karim - Karim’s Sons’ Lamb Shanks And Rice
‘Pesarane Karim restaurant’ is a very famous name that (if you’re a foodie) can make you hungry just by hearing it. The history behind this restaurant begins in 1921 with Karim Qasemzadeh Hatami, also known as Karim Shishliki. He became successful and helped the Mashhad food and restaurant industry a lot through the influence that came with his success. In 1980 his sons decided to grow the business and focus on their signature dish ‘Chelo Mahicheh’, that carries their name ever since. It’s a very famous recipe that’s not only served in their own chain restaurants but also elsewhere and in many households in Iran.
Khoresh-e Karafs – Lamb Celery And Herb Stew
Khoresh-e Karafs is a hearty lamb and herb stew with celery. Fresh lemon juice allows you to add sourness to your liking. It’s one of those dishes, that I didn’t like as a kid and I cannot tell you how much I regret that! If you love Ghormeh Sabzi, you'll likely love Khoresh-e Karafs as well.
Baghali Polo Ba Mahicheh - Persian Dill And Broad Bean Rice With Lamb Shanks
Baghali Polo ba Mahicheh is an aromatic Persian rice dish with fava beans aka broad beans and dill, served with flavourful, tender lamb shanks.
Ghormeh Sabzi – Persian Lamb Stew with Herbs
Ghormeh Sabzi is a Persian classic! This hearty lamb stew is packed with herbs, giving it a multifaceted flavour. When you ask Iranians about their favourite food most of them will say it’s Ghormeh Sabzi.
Khoresh-e Gheymeh - Persian lamb stew with yellow split peas and dried limes
Gheymeh Stew is one of the classic Persian dishes! This lamb stew with yellow split peas, topped up with crispy homemade potato fries is high up on most Iranians’ list of favourite foods. If you haven’t tried it, I highly recommend you do. I’m sure you’ll love it!
I’m certain that I’m not the only one who has memories of family dinners revolving around Khoreshe Gheymeh. Usually we would all storm the kitchen as soon as the enticing smell of homemade fries hitting the hot oil would reach our bedrooms. Needless to say, few of the fries lasted until it was time to serve. Sounds familiar, doesn’t it?
Kalam Polo Recipe - Persian Cabbage Rice
Kalam Polo is a flavourful Persian rice dish with white cabbage and ground meat. The rice is steamed together with the white cabbage, onions, garlic, meat and spices, so that it soaks up all the goodness.
I used beef in this recipe but you could also use lamb, a mix of beef and lamb, or a vegan ground meat alternative. You can also leave the meat out completely and it will still taste phenomenal!
Loobia Polo Recipe - Persian Lamb and Green Bean Rice
Loobia Polo is my absolute favourite dish! I know I say this a lot, put hands down, if I could only pick one favourite, it would be Loobya Polo. It is a mouthwatering Persian rice dish with lamb and green beans. The sauce is cooked first and then combined with the rice. They both steam together for around 1 hour, allowing the rice to absorb all the rich flavours of the sauce.