Persian Mushroom Stew


My vegetarian adaptation of Khoresht Gharch

Time: 30 + mins.

4 Tbs. butter, divided

1 Tbs. olive oil

1 onion, finely diced

4 garlic cloves, minced

2 lbs. sliced mushrooms

1/8 tsp. tsp ground cinnamon

1/8 tsp. ground nutmeg

1/8 tsp. ground cardamom

Pinch of ground cumin

Pinch of salt

Pinch of black pepper

3 Tbs. lemon juice

2 egg yolks

Melt 2 Tbs. butter with olive oil at medium heat.

Add onions and garlic; cook until the onions are translucent, stirring frequently.

Add remaining butter and spices; stir to mix well.

Add mushrooms and cook for 15 minutes, stirring frequently.

Beat egg yolks with lemon juice in a small bowl.

When mushrooms are tender, remove the pan from the heat.

Quickly stir the egg mixture into the stew and mix well.

Taste and adjust seasoning as desired.

Serve with rice


If you want to add meat to this dish, you can use 1 lb. of diced raw chicken, beef, or lamb. Saute the meat along with the onion and garlic until browned, then add 1/2 cup of water and simmer over low heat for 45 minutes before proceeding with the rest of the instructions.