AI-generated image
Khoresh-e gharch
Mushroom stew
خورش قارچ (khoresh-e gharch): Tehran mushroom stew with saffron, lemon and a spoon of kashk
Tehran flats fill with the smell of khoresh-e gharch on busy weeknights, when there is no time for a three-hour gheymeh but rice is already steaming; it became a city favourite in the late twentieth century as button mushrooms grew common in the bazaars. The mushrooms are browned hard, then simmered briefly with golden onion, turmeric and saffron, and the sauce is finished with lemon and a spoon of kashk or cream, so it tastes savoury, a little sour and gently rich. Serve it over chelow with a plate of fresh herbs and torshi. The usual mistake is crowding the pan: piled-up mushrooms stew in their own water and turn grey and slippery instead of meaty. Kashk contains dairy; use soured cream if you can't find it. Chef's tip: tear rather than slice half the mushrooms, because the ragged edges brown better and soak up more sauce.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ⅓ lb chestnut or button mushroomshalf thickly sliced, half torn into pieces
- 4 tbsp sunflower oil
- 2 onionthinly sliced
- 3 cloves garlicsliced
- 1 tsp ground turmeric
- ½ tsp black pepperfreshly ground
- 1 tbsp tomato paste
- ¼ tsp saffron threadsground with a pinch of sugar and steeped in 3 tbsp hot water
- 1 cup hot water
- 2 tbsp lemon juice
- 3 tbsp liquid kashkor soured cream
- 1 tsp salt
- 2 tbsp flat-leaf parsley (optional)chopped
Shop this recipe on Amazon
Fresh ingredients (5)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Heat half of 2 tbsp sunflower oil in a wide frying pan over a high heat. Add 1 ⅓ lb chestnut or button mushrooms in one layer, in two batches if needed, and leave them alone for 3 minutes before stirring, until they are browned and squeak against the pan. Tip them onto a plate.
8 minStep 2: Lower the heat to medium, add the rest of 2 tbsp sunflower oil and 2 onion and fry, stirring now and then, until the onion is soft and deep golden at the edges.
10 minStep 3: Stir in 3 cloves garlic, 1 tsp ground turmeric, ½ tsp black pepper and 1 tbsp tomato paste and cook for 1–2 minutes, until the paste darkens and smells sweet.
2 minStep 4: Return the mushrooms, pour in 1 cup hot water and ¼ tsp saffron threads and add 1 tsp salt. Cover and simmer gently until the sauce has thickened enough to coat a spoon.
10 minStep 5: Take the pan off the heat and stir in 2 tbsp lemon juice and 3 tbsp liquid kashk. Don't boil it again once the kashk is in, or it can split. Taste for salt and sourness.
2 minStep 6: Scatter over 2 tbsp flat-leaf parsley and serve with chelow (steamed saffron rice).
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 7 g
- Carbs
- 14 g
- Fat
- 15 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does khoresh-e gharch take?
- About 40 minutes in total: 10 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of chestnut or button mushrooms?
- Aubergine, diced, same weight.
- What can I use instead of onion?
- 2 shallots per onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Black bean tacos with lime slaw
Proof that a meat-free taco night can be the best one. The beans are mashed with chipotle and cumin so they hold together in the tortilla, and a quick lime slaw adds crunch.
Mexican
Caramelised clay-pot tofu and mushroomsBraised tofu and mushrooms
Kho is the slow braise of the Mekong Delta: food simmered in a little clay pot (nồi đất) with dark caramel and seasoning until the sauce is sticky and the flavours go deep. This vegetarian cousin of cá kho tộ (braised fish) uses golden tofu and meaty mushrooms in place of fish, cooked in coconut water, as cooks do in the south, and finished with plenty of black pepper. Serve it bubbling in its pot with steamed rice and a sour soup or plain boiled vegetables. Chef's tip: take the caramel (nước màu) to a deep mahogany, darker than you think, just before it smokes; pale caramel only tastes sweet, while dark caramel gives the bittersweet, smoky flavour of a real kho.
Vietnamese
Cheese charlotte
Rounds of bread spread with cream cheese, soaked in egg custard and baked gently in a water bath until just set. Soft and mild, it suits babies of 8–18 months and makes a good light lunch for toddlers too. Serve warm.