Minced Lamb Kebab Koresh is a dish that beautifully embodies the depth and complexity of Persian cuisine, combining savory grilled kebabs with a rich, aromatic stew. Persian cuisine is deeply rooted in a history of cultural exchange, dating back to the ancient Persian Empire. At the heart of this culinary tradition lies a reverence for balance — sweet and sour, rich and light, spicy and subtle — alongside its hallmark use of fragrant herbs, dried fruits, and spices. This dish is a tribute to these culinary values, offering a harmonious blend of smoky, spiced meat kebabs and the comforting, flavor-packed koresh (stew).
At its core, koresh (or khoresh) refers to a family of stews in Persian cooking, typically slow-simmered to develop a deep medley of flavors. From the iconic Fesenjan (walnut and pomegranate stew) to Ghormeh Sabzi (herb and kidney bean stew), koresh dishes are celebrated for their versatility and complexity. Adding grilled lamb kebabs to such a stew not only enhances its hearty richness but also incorporates the Persian love of kebab — a quintessential component of Iranian cuisine. Skewered and grilled meats, infused with spices and aromatics, have long been an integral feature of Persian meals, both for festive feasts and casual family gatherings.
What sets this Minced Lamb Kebab Koresh apart is the inclusion of dried apricots, a hallmark ingredient in Persian cooking that lends a gentle sweetness to counterbalance the earthy spices. Coupled with beef stock, turmeric, and caramelized onions, the stew develops layers of warmth and comfort, while the grilled lamb kebabs contribute a smoky, charred savoriness. The use of cumin, coriander, and cilantro further highlights the Persian affinity for vibrant, herb-forward flavors.
A notable touch of modern inspiration in this recipe lies in its dual cooking techniques: grilling and braising. Traditionally, many Persian stews feature meat that is either slow-cooked from raw or browned in oil before simmering in the stew. Here, the grilled lamb kebabs add an additional depth of flavor, reminiscent of outdoor barbecues, while still honoring the slow-cooked tradition of koresh. This melding of styles creates a dish that feels both classic and contemporary.
The dish is also highly symbolic of Persian cuisine’s ability to combine luxury with simplicity. The ingredients — minced lamb, onions, garlic, turmeric, tomatoes, and dried apricots — are humble, yet their careful preparation transforms them into something truly extraordinary. This ability to elevate simple ingredients into a feast lies at the heart of Persian culinary philosophy.
Minced Lamb Kebab Koresh is perfect for a festive occasion or a dinner meant to impress family and friends. Its flavors capture the essence of Persian hospitality: warm, inviting, and deeply comforting. Serve it over steamed basmati rice or with lavash bread to complete the experience. This dish is more than just a meal — it’s a celebration of Persian culture, history, and the timeless pleasure of food made with care and intention.
Minced Lamb Kebab Koresh (Persian Stew)
Ingredients
Kebabs
500 grams ground lamb (minced lamb) - Preferably from shoulder cut- 1 tbsp cumin - Freshly ground for best flavor
- 1 tbsp ground coriander
- 1 medium onion - Grated and excess water squeezed out
- 2 cloves garlic - Minced
Koresh
- 2 tbsp olive oil - Extra virgin preferred
- 1 large onion - Finely sliced
- 1 tsp turmeric - Ground
- 400 grams crushed tomatoes - Canned or fresh
- 2 cups beef stock (beef broth or beef bouillon) - Preferably homemade
- 1 cup cilantro - Fresh, leaves only, chopped
- 1 cup dried apricots - Halved
- 1 pinch Salt - To taste
- 1 pinch ground black pepper
Instructions
- Prepare the Kebabs: In a mixing bowl, combine the minced lamb, ground cumin, ground coriander, grated onion, minced garlic, salt, and pepper. Mix thoroughly using your hands until well integrated. Shape the mixture into balls and thread onto skewers. Let them chill in the refrigerator for 30 minutes to firm up.
- Grill the Kebabs: Preheat your grill or grill pan over medium-high heat. Cook the skewers for about 4-5 minutes per side, until browned and cooked through. Set them aside to rest.
- Sauté Onion for Koresh: In a large pot, heat olive oil over medium heat. Add the sliced onion and sauté until golden and caramelized, about 10 minutes.
- Add Turmeric and Tomatoes: Stir in the turmeric and let it toast slightly for about a minute, then add the crushed tomatoes and bring to a simmer.
- Combine with Stock and Season: Pour in the beef stock and bring to a gentle simmer. Add salt and pepper to taste.
- Integrate Kebabs into Koresh: Gently add the grilled lamb kebabs to the stew, ensuring they are submerged. Simmer gently for 30-45 minutes, allowing flavors to meld.
- Finish with Fresh Herbs and Fruit: Stir in the fresh cilantro and dried apricots, and let cook for another 5 minutes to blend flavors. Adjust seasoning if necessary.
- Rest then Serve: Remove from heat and let it rest for 5 minutes before serving.
