Local Dishes | Maji Khoresht, The Most Addictive Northern Iranian Dish + Recipe

Ingredients for Maji Khoresht

• Lentils (or Maji): 250 g

• Onions: 4 medium

• Pomegranate paste: 3 tablespoons

• Walnuts (ground): 1 cup

• Eggs: 2

• Water: 5 cups

• Diced potatoes: 2

• Salt, black pepper, turmeric, cinnamon: As needed

Preparation Method for Maji Khoresht

1. Prepare the Lentils:
   Wash the lentils and soak them briefly. Then, cook them with one chopped onion, diced potatoes, and three cups of water over medium heat until the lentils and potatoes are fully cooked and the water is absorbed.

2. Mash the Lentils:
   Once cooked, remove the lentils and potatoes from the heat, mash them thoroughly, and turn them into a puree.

3. Prepare the Base:
   Chop and fry the remaining onions. Add turmeric to the fried onions and mix them into the lentil puree.

4. Add the Flavorings:
   Mix pomegranate paste, salt, black pepper, cinnamon, ground walnuts, and two cups of water into the lentil mixture. Place the pot back on the heat and let it simmer until the stew thickens and the flavors meld together.

5. Add the Eggs:
   Toward the end of cooking, crack the eggs directly into the stew without stirring. Allow them to cook until they are set.

   

Additional Notes on Maji Khoresht

• Preparation Time: Approximately 15 minutes for prepping ingredients.

• Cooking Time: Around 1 hour.

• Serving Suggestions: Maji Khoresht can be served for lunch or dinner. It is also a great option for Suhoor or Iftar during Ramadan.

• Servings: This recipe is suitable for 4 people.