Persian Lamb Vegetable Khoreshe
Experience the rich, aromatic flavors of Persian cuisine with this hearty Persian Lamb Vegetable Khoreshe. Tender chunks of lamb are slow-simmered to perfection alongside vibrant vegetables like eggplant, zucchini, potatoes, and carrots, all bathed in a spiced tomato broth infused with turmeric, cinnamon, and cumin. A trio of dried limes (limoo amani) adds a tangy depth, while fresh herbs like parsley, cilantro, and mint bring a refreshing brightness to this comforting stew. Perfectly paired with fluffy basmati or saffron rice, this traditional Persian recipe is a feast for the senses, combining robust flavors and wholesome ingredients for a dish that easily serves a crowd. Whether you're craving a soulful family meal or looking to explore Middle Eastern cooking, this khoreshe is a must-try!
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Recipe Information
Ingredients
- 1 kg lamb shoulder or leg, cut into 2-inch cubes
- 2 medium yellow onion, finely chopped
- 4 tablespoons olive oil
- 4 units garlic cloves, minced
- 3 tablespoons tomato paste
- 1 teaspoon turmeric powder
- 0.5 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 cups chicken or beef stock
- 4 medium carrots, peeled and cut into thick slices
- 3 medium potatoes, peeled and quartered
- 2 medium zucchini, sliced into thick rounds
- 1 large eggplant, diced
- 3 units dried limes (limoo amani), pierced with a fork
- 0.5 cup fresh parsley, chopped
- 0.5 cup fresh cilantro, chopped
- 0.25 cup fresh mint, chopped (optional)
Instructions
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onions and sauté for 5-7 minutes until softened and golden.
Stir in the minced garlic, turmeric, ground cumin, and ground cinnamon. Cook for 1-2 minutes, allowing the spices to bloom.
Add the lamb cubes to the pot. Sear the meat on all sides until browned, about 6-8 minutes.
Stir in the tomato paste and cook for another 2-3 minutes to caramelize the paste slightly.
Pour in the chicken or beef stock and add the dried limes. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 60 minutes.
While the stew simmers, prepare the vegetables. Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Lightly sauté the eggplant, zucchini, and carrots until they are golden but not fully cooked.
After the stew has simmered for an hour, add the sautéed vegetables, potatoes, salt, and black pepper to the pot. Stir well, cover, and cook for another 40 minutes, stirring occasionally.
In the last 10 minutes of cooking, stir in the chopped parsley, cilantro, and mint (if using). Taste and adjust seasoning as needed.
Serve the khoreshe hot with steamed basmati or saffron rice, and garnish with additional fresh herbs if desired.
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 1378 mg | 60% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 10.0 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 1540 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
