Khoresht

Similar to kebabs, stews are a common dish in Iranian cooking. Usually, it will feature vegetables, which could include lentils, spinach, vegetable sabzi, beans, tomato, or eggplant, along with meat. Rice often accompanies khoresht, making it a hearty and full dish (Noll).

Khoresht Gheymeh Bademjan
(https://www.epersianfood.com/khoresht-gheymeh-bademjan/)

There are several varieties of khoreshts. Khorest-e-Ghorme-Sabzi is a green stew that is made up of meat, vegetables, and beans (Noll). 

Khoresht-e-Ghorme-Sabzi
(https://www.destinationiran.com/ghormeh-sabzi-iranian-dish.htm)

Another stew, Khoresht-e-Ghymeh, is comprised of meat, potato, tomato, and split peas. Khoresht-e-Fesenjan is one of the most popular khoreshts and is typically only found during holidays or special events. It is made with ground walnut and pomegranate juice combined with chicken. This dish also varies in different regions of Iran, with sour and savory flavors more dominant in the dish in Northern Iran, with sweeter flavors featured in other areas (Noll).

Khoresht-e-Fesenjan
(https://munchies.vice.com/en_us/article/d3xyqy/khoresh-e-fesenjan-recipe)