📝 About This Recipe
A hidden gem of Persian cuisine, Khoresht-e-Gharach is a luxurious, velvety stew that celebrates the earthy depth of mushrooms bathed in a golden saffron-infused sauce. Unlike many meat-heavy Persian stews, this version is lighter and quicker to prepare, yet it retains the signature 'khoresht' complexity through the use of tart verjuice and aromatic turmeric. It is a sophisticated, vegetarian-friendly masterpiece that brings the fragrant gardens of Iran directly to your dinner table.
🥗 Ingredients
The Aromatics
- 2 medium Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 1 teaspoon Turmeric Powder (high quality)
- 3 tablespoons Ghee or Vegetable Oil (for sautéing)
The Mushrooms
- 1.5 pounds White Button or Cremini Mushrooms (cleaned and thickly sliced)
- 1 tablespoon Lemon Juice (to prevent browning)
- 1 tablespoon Butter (unsalted)
The Stew Base
- 2 tablespoons Tomato Paste (concentrated)
- 1/2 teaspoon Saffron (ground and bloomed in 2 tbsp hot water)
- 2 cups Vegetable Broth (low sodium)
- 3 tablespoons Verjuice (Ab-Ghooreh) (or substitute with lemon juice)
- to taste Salt and Black Pepper
- 1/4 teaspoon Cinnamon Powder (optional for warmth)
For Garnish
- 1/4 cup Fresh Parsley (finely chopped)
- 1/2 cup Potato Matchsticks (fried until crispy (Gharach-e-Sibzamini style))
👨🍳 Instructions
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1
Begin by 'blooming' your saffron: grind the saffron threads with a pinch of sugar, then add 2 tablespoons of hot (not boiling) water. Set aside to develop its deep crimson color.
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2
Toss the sliced mushrooms with 1 tablespoon of lemon juice. This is a chef's secret to keep the mushrooms bright and prevent them from turning grey during the cook.
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3
Heat 1 tablespoon of oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the mushrooms in batches, sautéing until they have released their moisture and turned golden brown. Remove and set aside.
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4
In a heavy-bottomed pot or Dutch oven, heat the remaining 2 tablespoons of oil over medium heat. Add the finely diced onions.
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5
Sauté the onions for 8-10 minutes, stirring frequently, until they are translucent and just beginning to turn a golden amber hue (piaz-dagh).
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6
Stir in the minced garlic and turmeric powder. Cook for 1-2 minutes until the aroma fills the kitchen and the oil turns a vibrant yellow.
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7
Clear a small space in the center of the pot and add the tomato paste. Fry the paste for 2 minutes, stirring constantly, to cook out the raw metallic taste and deepen its color.
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8
Return the sautéed mushrooms to the pot and gently fold them into the onion and tomato mixture.
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9
Pour in the vegetable broth and the bloomed saffron water. Season with salt, black pepper, and a pinch of cinnamon if using.
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10
Bring the stew to a gentle boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, allowing the flavors to meld and the sauce to thicken.
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11
Stir in the verjuice (Ab-Ghooreh). This provides the essential Persian 'sour' note. Taste and adjust seasoning, adding more salt or verjuice if necessary.
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12
Simmer uncovered for another 5 minutes if you prefer a thicker consistency. The mushrooms should be tender and the sauce should have a glossy sheen.
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13
Transfer to a serving bowl and garnish generously with chopped parsley and crispy potato matchsticks for a delightful crunch.
💡 Chef's Tips
Don't crowd the pan when browning the mushrooms; if they steam rather than sear, you lose that essential meaty texture. Always use high-quality saffron; the 'blooming' process is vital for the signature golden color and floral aroma. If you can't find verjuice (Ab-Ghooreh), a mix of lime juice and a splash of white grape juice is a great substitute. For a non-vegetarian version, you can add 1/2 lb of small lamb or beef cubes, but ensure they are fully tender before adding the mushrooms. Make sure to finely dice the onions; they should virtually disappear into the sauce to create a smooth, thick consistency.
🍽️ Serving Suggestions
Serve over a bed of fluffy Persian Basmati Rice (Chelo) with a crispy crust (Tahdig). Pair with a side of Mast-o-Khiar (Persian cucumber and yogurt dip) to balance the warmth of the stew. A fresh Salad Shirazi (diced cucumber, tomato, and onion) adds a bright, crunchy contrast. Serve with warm Lavash or Barbari bread to soak up the luxurious saffron sauce. Enjoy with a glass of Doogh (a savory Persian yogurt drink with mint).