Khoresht ghaimeh is a hearty, warming Persian stew in which lamb and split peas melt together in flavor and texture during a long simmer.
Tag: Stewing
Khoresht Ghaimeh
Hong Shao Rou
(Chinese red-cooked pork)
Hong shao, or red-cooking, is a popular way to prepare meats in the Shanghai region of China. Simmering in dark soy sauce gives the meat a reddish color and the dish its name.
Hkatenkwan
(Ghanaian chicken and groundnut stew)
The marriage of tomatoes and ground peanuts in stews is popular in sub-Saharan African cooking.
Harira
(North African lamb and chickpea stew)
Harira is a soup from the Maghreb region of North Africa that is especially popular as an iftar meal to break the daily fast during Ramadan.
Gumbo
(American Cajun-Creole meat and shellfish stew)
Gumbo, a full-flavored stew served over rice, is a quintessential Cajun-Creole dish. There are two main types of gumbo — those with okra and those with filé powder.
Chicken Stock
(How to make chicken stock, with variations)
Chicken stock, or chicken broth, is a kitchen basic in many cuisines. Find out how to make chicken stock for recipes from around the world.
Cerdo con Frijoles
(Mexican stewed pork and black beans)
Wild boar, or cerdo, was traditionally used in this typically Mayan dish from southern Mexico. Epazote is an herb that is almost always used to flavor black beans in the Yucatán.
Carbonade Flamande, or Vlaamse Stoverij
(Belgian beef and beer stew)
Beef and beer is a food pairing any brew enthusiast will love. Flemish Belgians invented carbonade flamande using just that combination, and it's one of Belgium's iconic dishes.
Carapulcra
(Peruvian pork and freeze-dried potato stew)
Carapulcra is a thick stew made with meat and the freeze-dried potatoes called chuño, or papa seca.
Candinga Hondureña
(Honduran stewed pork liver)
This simple yet hearty stew has its origins a Spanish lamb dish called chanfaina. Hondurans came up with their own version using pork liver. They call it candinga.