Essential Techniques for Perfect Persian Stews (Khoresh Mastery Guide)

Cook Persian stews over steady medium heat so flavors develop slowly and evenly without scorching.

Avoid stirring too frequently; excessive movement can cause meat and vegetables to break down and lose their shape.

Begin by cooking stew meats in a covered pot over medium heat until they are well-sealed and partially tender before adding vegetables.

Add fresh or dried herbs only after the meat has cooked sufficiently to protect their aroma, color, and freshness.

Season thoughtfully and gradually—Persian stews should taste balanced and harmonious rather than heavily spiced.

Cook the stew until thick and cohesive; it should be rich and glossy, never watery.

When frying onions, use gentle heat and cook in oil until evenly golden—avoid both burning and undercooking.

Add salt, souring agents, and final seasonings toward the end of cooking to prevent over-seasoning.

Once all components are fully cooked, remove the lid and allow excess liquid to evaporate, concentrating the flavors.

For classic fried onions: slice 3–4 medium onions and cook with 3–4 tablespoons oil over low to medium heat, stirring occasionally until golden. Add a small splash of water at the end to immediately stop further browning.