For this week’s cooking, I decided to make Khoresh Gheymeh, a Persian stew and one of my favorite Persian dishes. I started with an online recipe but made several changes based on advice from my mother. I also adapted some of the ingredients and preparation to make my version lighter while still keeping the flavor I enjoyed. As with much of my cooking during this period, I prepared enough to have it as my main meal throughout the week. The final result turned out very well and was one of the dishes I particularly enjoyed making.
My Cooking
I took photos throughout the cooking process, from the preparation to the finished Khoresh Gheymeh.
Recipe Reference
I used the YouTube recipe below as my starting point, along with my mother’s advice and my own modifications.