Iranian stews

Iranian herb stew

Fesenjān (; also called Fesenjoon in Tehrani dialect) is a sweet and sour Iranian stew (a khoresh). The roots of this Persian delicacy trace back to the Sassanid Persia's golden age. It is typically served over rice in the Iranian manner. In Iran, it is made with minced meat (lamb, sheep or beef), meatballs, chicken or duck. Like other khoresh stews served over rice, fesenjan is common also to Iraqi cuisine through Iranian pilgrims visiting Shia sites such as Imam Husayn shrine. As a festive dish for special occasions, it has become part of Jewish Rosh Hashannah celebrations, even though the t

Keşkek, also known as kashkak, kashkek, or keške, is a ceremonial meat or chicken and wheat or barley stew found in Turkish, Iranian, Greek, Armenian, and Balkan cuisines.

Haleem or halim is a type of stew that is widely consumed in South Asia, the Middle East and Central Asia. Although the dish varies from region to region, it optionally includes wheat or barley, lentils and meat. It is made by slow cooking the meat in lentils and spices. It is served hot with flat breads or on its own. Popular variations of haleem include keşkek (in Turkey, Tajikistan, Uzbekistan, Azerbaijan and Northern Iraq); harisa (in the Arab world and Armenia); halim (in Afghanistan, Iran, West Bengal, Mauritius, Pakistan and Bangladesh); and Hyderabadi haleem (in India).

250px|thumbnail|right|Abgoosht served at a traditional-style restaurant in Iran thumb|right|180px|A dizi dish during consumption Abgoosht or abgusht ( Âbgušt, ; literally "meat broth") is an Iranian stew. It is also called dizi (, ), which refers to the traditional stoneware crocks it is served in. Some describe it as a "hearty mutton Persian soup thickened with chickpeas."

Khoresh () or khoresht () is a Persian word that refers to Iranian stews, usually slow-cooked and served with rice. Khoresh comes in many varieties, often named after their main ingredients. The word is a substantive of the verb khordan (), "to eat", and literally means "meal".

Yakhni (, , , , ), yahni (Turkish), or yahniya (, Serbian, ), jahni (Albanian), iahnie (Romanian) is a class of dishes traditionally prepared in a vast area encompassing South Asia, the Middle East and the Balkans. Generally, it is a stew of meat and vegetables.

thumb|Küftə (meatball) bozbash thumb|Tikə (chunky) bozbash

Gheimeh, gheymeh, or qeimeh () is an Iranian stew (khoresh) consisting of diced mutton, tomatoes, split peas, onion, and dried lime, garnished with golden, thinly sliced crispy potatoes. The stew is sometimes garnished with fried eggplant and is usually served with white rice (polow).

northern Iranian dish made with fava beans, dill, and eggs

Turkish veal or mutton stew

Persian stew of eggplant and tomatoes

Iranian traditional celery stew