کشک
Kashk is a thick, tangy fermented whey product used as a savory drizzle or dip in Iranian cooking, most famously over kashk-e bademjan.
Glossary
آش رشته
Âsh-e reshte is a thick Persian noodle-and-herb soup loaded with greens, beans, and reshte noodles, finished with kashk, fried mint, garlic, and onion.
آش
آش (âsh) is a thick, hearty Persian soup built from herbs, beans, and noodles. It is so central to the cuisine that the word for cook, آشپز, literally means “âsh-maker.”
حلیم
حلیم (halim) is a thick wheat-and-meat porridge, slow-cooked for hours and eaten warm for breakfast, usually topped with cinnamon and sugar or melted butter.
دیزی
Dizi (دیزی) is a hearty lamb and chickpea stew cooked and served in its own small stone crock. The same word also names the crock itself.
آبگوشت
Âbgusht is a slow-cooked Iranian stew of lamb, beans, potatoes and tomatoes. The name joins âb (water) and gusht (meat), and it is also known as dizi.
خورش
Khoresh is the Persian word for a thick, slow-cooked stew served over rice. It names a whole family of dishes like ghormeh sabzi and gheymeh, the heart of an Iranian home meal.
فسنجان
Fesenjan (فسنجان) is a rich Iranian khoresht stew made with ground walnuts and sour pomegranate paste, usually with chicken or duck, traditionally from the Gilan region.
قیمه
Gheyme is a classic Iranian stew of yellow split peas and small cubes of meat in a tomato and dried-lime sauce, usually topped with thin fried potatoes and served over rice.
قورمه سبزی
Ghorme sabzi (قورمه سبزی) is Iran’s beloved herb and bean stew, slow cooked with fried greens, kidney beans, lamb, and dried limes, served over rice.