National Dish Iran: Khoresht-e Shekam Por (Recipe)
In this article
Discover Khoresht-e Shekam Por, a richly layered Iranian dish that brings together tender lamb, fragrant rice and a filling of spiced nuts and dried fruit. The result is a wonderful balance of savoury depth and gentle sweetness — the kind of meal that turns an everyday dinner into a celebration. Reserved in many homes for special occasions, it carries the warm, generous flavours of Persia straight to your table.
About Khoresht-e Shekam Por
Khoresht-e Shekam Por is a versatile Iranian dish that wins people over with its tender lamb, fluffy rice and a delicious filling of spiced nuts and dried fruit. This pairing of ingredients creates a harmonious flavour profile that offers both heartiness and a gentle sweetness. It is traditionally served for special occasions, making it a feast to share with family and friends. Every mouthful brings the flavours of Iran directly to your table and is sure to delight even the most discerning food lover.
Ingredients (serves 1–2)
- 400 g lamb, cut into cubes
- 200 g basmati rice
- 100 g mixed nuts (e.g. almonds, walnuts)
- 100 g dried fruit (e.g. apricots, prunes)
- 1 onion, finely chopped
- 2 tablespoons tomato purée
- 1 teaspoon cinnamon
- 2 tablespoons oil
- Salt and pepper, to taste
- Water
Shopping for the ingredients
Shopping for the ingredients for Khoresht-e Shekam Por can be a real pleasure, especially if you pick up the spices and fruit at a well-stocked Middle Eastern grocery. Fresh ingredients are the key to a successful dish, so pay attention to the quality of the lamb and the nuts. If you have access to an Iranian supermarket, you may also find special spices there that make your dish even more authentic. Allow yourself plenty of time when shopping so you can enjoy discovering all these fragrant, delicious ingredients.
Preparing the dish
Before you start cooking Khoresht-e Shekam Por, a little thorough preparation goes a long way. Rinse the basmati rice well and leave it to soak in water for 30 minutes so it turns out beautifully light when cooked. Meanwhile, roughly chop the nuts and cut the dried fruit into small pieces. Take care to chop the onion finely, as it forms an important aromatic base for the dish.
Step-by-step instructions
- Heat the oil in a large pan and sauté the onions until translucent.
- Add the lamb and brown it on all sides until golden.
- Stir in the tomato purée, cinnamon, salt and pepper until everything is well combined.
- Pour in enough water to cover the meat and leave to simmer for about 1.5 hours.
- Meanwhile, cook the soaked rice in a separate pan.
- Once the meat is tender, stir through the nuts and dried fruit and let everything simmer for a few more minutes.
- Serve the Khoresht-e Shekam Por alongside the rice and enjoy!
Gluten-free / lactose-free version
Khoresht-e Shekam Por is naturally gluten-free and lactose-free, as long as you take care not to serve any gluten-containing sides. Rice is an excellent gluten-free source of carbohydrates and plays a central role in many Persian dishes, much as it does in a comforting bowl of Adas Polo. Be sure to use fresh ingredients and unsweetened dried fruit to get the very best from the dish. That way you can enjoy a delicious, nourishing meal without having to worry about intolerances.
Tips for vegans and vegetarians
Although Khoresht-e Shekam Por is traditionally made with lamb, there are plenty of creative ways to prepare it vegan or vegetarian. You can replace the lamb with plant-based proteins such as chickpeas or dried lentils, which achieve a similar texture. You could also add vegetables like courgette and aubergine for extra flavour and nutrients. Just make sure the filling stays rich and aromatic by keeping the spices and nuts firmly in the mix.
More tips and tricks
A good Khoresht-e Shekam Por is defined not only by its ingredients but also by the cooking process itself. Take your time cooking the meat so it turns perfectly tender, and avoid high temperatures. If you are short on time, a pressure cooker is your friend here, giving you meltingly tender meat while sparing you the long wait. Saving the leftovers is a great way to enjoy another delicious meal, as the flavours only grow more intense over time.
Adapting the recipe to your taste
Adapting Khoresht-e Shekam Por to your personal preferences is not just allowed — it is part of the fun of cooking. Experiment with different nuts and dried fruit to find your own signature note. You could also vary the spices if you enjoy playing with different combinations. It is a lovely way to bring your own creativity into the kitchen and shape the dish to suit your individual taste.
Ingredient substitutions
When it comes to substituting certain ingredients in Khoresht-e Shekam Por, there are plenty of options. Instead of lamb you could use chicken, which makes the dish a little lighter — a lightness it shares with a herb-laden Ghormeh Sabzi. For the nuts, cashews or pecans work well as alternatives. Among the dried fruit, dates or raisins can add a sweeter note that is just as delicious.
Drink pairing ideas
A range of drinks pairs beautifully with a hearty dish like Khoresht-e Shekam Por. A refreshing pomegranate juice enhances the tasting experience and offers a lovely contrast to the savoury filling. Alternatively, you could serve traditional Iranian tea to underline the whole firework of flavours. Even a lightly sparkling rosé can be an enriching addition that rounds off the combination of flavours nicely.
Serving and presentation ideas
The presentation of Khoresht-e Shekam Por can be both simple and effective. Serve the dish in a beautiful bowl to show off the colourful mix of nuts, dried fruit and succulent meat. Garnish it with fresh parsley or mint to add a fresh accent. Pair it with perfectly cooked rice to create an inviting meal that is as appealing to look at as it is delicious to eat.
A bit of history
Khoresht-e Shekam Por has its roots in Iran’s rich culture and is a fine example of the art of Persian cooking. It reflects a tradition anchored in the royal kitchens of Iran, where dishes were created with varied ingredients and complex flavours. It was often prepared for especially festive occasions, which underlines its special status in Iranian gastronomy — a place it shares with celebratory classics such as Tahchin. As Persian cooking has spread around the world, this dish has grown ever more popular. It remains a proud ambassador of Iranian cuisine.
More recipe ideas
Summary: Khoresht-e Shekam Por
In summary, Khoresht-e Shekam Por is an exquisite Iranian dish that impresses with both its flavours and its method of preparation. With its combination of tender lamb, rice and aromatic fillings, it is a true feast for any occasion. The versatility of the dish means you can adapt it to your own preferences while still respecting its traditional roots. Let the delicious world of Persian cooking enchant you and enjoy this very special dish!
