Persian Khoresht with Sabzi Polow

Rated 4.7/5 from 31 Customer Reviews

The spices used in Persian cooking are quite subtle to enhance the flavours of the other ingredients rather than overpower. This fragrant Persian stew, or Khoresht, is flavoured with cinnamon, cumin, saffron and dried black lime. We’re serving it with a delicious mint and garlic butter-coated yogurt along with sabzi polow - sabzi means ‘green’ in Persian, which in this instance refers to the dried herbs in this lovely aromatic rice dish.

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5 minutes

1 hour 10 minutes


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KHORESHT SPICES: Cinnamon, coriander, cumin, black lime, black pepper, saffron
RICE HERBS: Dill, parsley, coriander, chives
WILD MINT: Wild mint, mint, garlic

  • 500g diced lamb or substitute with 2 medium aubergines for a veggie version
  • 2 small onions
  • 300g full fat natural yogurt (not Greek or set yogurt)
  • 60g butter
  • 400g tin of chopped tomatoes
  • 300g rice
  • 2 tbsp honey
  • Large lidded pan
  • Medium lidded saucepan
  • Small saucepan
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RE-ordered this dish as we enjoyed it so much last time

Peter Jackson


Took this on holiday with us to Norfolk, it made a really special meal. I think the Spicery should include rice spices in their spice products.

Spicery Customer

First class service as always.

Gordon Pascall


Good for vegetarians. Nice to try a different cuisine.

Hillevi Svensson


Great, made it with mince beef rather than lamb and loved it

Deborah Preston


Not quite my taste but well priced and good quality.

Spicery Customer

Very tasty, Another one in the good books

Spicery Customer

Repeat order and very tasty

Julia Wunderlich


Delicious and different enough from Indian curries to feel original. The mint yoghurt is very refreshing although take care not to burn the mint.

Alexander Mcmurray