I know, I didn’t know what a Khoresh was either. Turns out it’s a Persian Stew.
A dish containing a large amount of herbs and fruit, Diana Henry tells us in the intro that the Persians ‘think of them as ‘sauces’ to dress big bowls of plain white rice’.
It’s a very orange-heavy recipe: 3 oranges (using both the peel and the flesh), 275ml orange juice and finally 10ml orange flower water. As with all the recipes I’ve made so far from Crazy Water, Pickled Lemons, this was going to be a new flavour combination for me – lamb and orange, hmm. Continue reading