Khoresh kangar is a Persian stew from Iran that highlights kangar, or wild artichoke stalks, gently cooked with tender pieces of meat, usually lamb or beef, and balanced with herbs, spices, and a souring agent such as lemon juice or dried lime. This dish is associated especially with the spring season when kangar is freshly harvested in Iran’s mountainous regions and sold in local markets. While many Iranian khoresh dishes have been part of Persian cooking for centuries, khoresh kangar has a more regional character because the wild artichoke plant does not grow everywhere. Historical references suggest that using locally gathered vegetables in stews developed out of rural cooking traditions, where seasonal produce was preserved or cooked with meat to create sustaining meals. Over time, kangar found a place in urban kitchens too, particularly in cities such as Tehran, Isfahan, and Shiraz, where cooks adapted the recipe to suit different tastes by varying the sourness or the richness of the sauce. Preparing khoresh kangar starts by cleaning and trimming the tough exterior of the kangar stalks to reveal the tender inner ribs. The meat is browned in oil or animal fat along with onions and turmeric. Once it develops flavor, water is added and the mixture simmers until the meat begins to soften. At this point, the prepared kangar is added along with seasonings, which can include ground black pepper, saffron, tomato paste, and sometimes fresh herbs like parsley or mint. The stew continues to cook slowly until the artichoke stalks are tender but still hold their shape. Toward the end, souring ingredients such as verjuice, dried limes, or lemon juice are incorporated to brighten the taste. One aspect of khoresh kangar that makes it notable is that fresh kangar has a limited seasonal availability, so the dish is often anticipated as a special springtime meal. In some households, the preparation of kangar is a collaborative effort because the stalks require careful cleaning. Khoresh kangar is almost always served with steamed Persian rice, often accompanied by fresh herbs and flatbread, and it is eaten as a main meal, whether shared at home or offered to guests at lunch gatherings.
This thick and aromatic fish curry originated in southern Thailand. The base of the dish is prepared with tai pla—fermented fish entrails—and a spicy curry paste consisting of chili peppers, galangal, shrimp paste, turmeric, shallots, and lemongrass. Other additions usually include dry fish, diced eggplant, bamboo shoots, string beans, or other vegetables. Because of its intensity and strong, pungent aromas, kaeng tai pla is best served with steamed rice on the side. Traditionally, this Thai curry was only prepared with fish, and most varieties do not use coconut milk.
Faves a la Catalana is a traditional dish originating from Catalonia. The dish is made with fava beans (broad beans) that are cooked in stock with a bit of botifarra negra (blood sausage). Apart from those key ingredients, the dish also contains bacon, onions, garlic, tomatoes, white wine, olive oil, and paprika. Faves a la Catalana was prepared since ancient times, and some of the recipes date back to the mid-19th century. Nowadays, this hearty stew is typically consumed during the harvest season (from February to late June), and it's traditionally served in an earthenware dish.
Kaeng hang le is Northern Thai curry variety that was modeled on a similar Burmese dish. The dish consists of a curry base that is usually made with dried chili peppers, lemongrass, galangal, shrimp paste, garlic, and shallots, while other ingredients usually include pork, mainly pork belly, tamarind juice, peanuts, pineapple, and shallots. Variations of the dish are found throughout the region, and they may even include other types of meat or seafood. Before it is served, this traditional curry is usually garnished with thin strips of freshly sliced ginger.
Olla de carne is a rich and hearty Costa Rican stew made from beef cuts such as flank and short ribs, becoming especially tender when simmered in a broth together with cassava, carrots, potatoes, corn, plantains, and taro roots. This stew is traditionally prepared on weekends, both in home kitchens and restaurants, where it is accompanied by rice, beans, or deep-fried plantains.
Escudella de pagès is a rustic Catalan and Valencian soup and stew made by simmering a mixture of meats, bones, and seasonal winter vegetables to produce a hearty broth, which is then mixed with pasta or rice. The name translates to "peasant soup" and reflects its origins as an economical daily meal in rural communities, where farming families used local livestock and available garden produce. Historical records show that people in the region consumed a version of this meal every day as far back as the fourteenth century, according to writings by Francesc Eiximenis. Culinary evolution shaped this hearty meal over a thousand years, and its cooking methods appeared in the 1520 Spanish cookbook Libre del Coc. Building the rich liquid base requires boiling pork cuts such as pig's trotters, bacon, and salt pork with beef bones, veal, or chicken. These animal proteins slowly release marrow and gelatin into the water, creating a thick, savory stock. Smoked sausages, specifically the local botifarra, provide a distinct flavor to the simmering pot. A massive spiced meatball called a pilota, formed from minced veal or pork mixed with egg, breadcrumbs, garlic, and parsley, goes into the broth as a defining protein element. Vegetable additions depend heavily on the season, but a standard pot includes chunks of carrots, celery, leeks, turnips, cabbage, and potatoes. These vegetables release their natural sweetness into the liquid. Legumes like soaked chickpeas often join the boiling mixture for added earthiness and sustenance. The final stage of the process involves cooking starches directly in the savory liquid. Adding both rice and pasta, such as snail-shaped galets or smaller shells, creates a thick consistency that blurs the line between a liquid soup and a solid stew. In formal settings, the clear broth and solid meats are served in two courses known as escudella and carn d'olla, but the pagès variation combines everything in one large bowl for a simple, warming winter meal. A crusty loaf of bread often accompanies the hot bowl, soaking up the flavorful broth.
Oil down is the national dish of Grenada, a humble dish from a humble country and a flavorful one-pot meal consisting of local vegetables, starchy tubers, green bananas, salty meat, and a blend of various seasonings. The ingredients are all combined in a big pot and cooked in coconut milk, giving the dish its name, referring to the coconut milk as it simmers and gets absorbed by all the other ingredients until only the coconut oil remains on the bottom of the pot. The preparation of this dish is important as the dish itself, because it is traditionally cooked over an open fire on the beaches where families spend their whole days and everybody pitches in to help so that a true communal feeling emerges while the dish cooks for a few hours. Both the dish and the communal party provide a nice example of the best of Caribbean culture.
Kaeng om is a light herbal curry originating from northern Thailand. Unlike the creamy curry varieties, this version does not employ coconut milk. The meat stock is water-based and enriched with a pungent fish sauce known as pla ra, kaffir lime leaves, dill, various vegetables, as well as a fragrant curry paste which usually combines chili peppers, shallots, garlic, and lemongrass. Although it is usually prepared with chicken, the dish can also incorporate other types of meat or fish. Kaeng om can be enjoyed on its own as a healthy, nutritious soup, but it can also be served with rice or noodles on the side.
Khoresh kadoo is a delicate Iranian stew that highlights the mild flavor of zucchini simmered gently with meat, tomatoes, and spices. This dish is especially popular in the central and southern regions of Iran, where seasonal vegetables are frequently incorporated into rich, slow-cooked meals. The word “khoresh” refers to a broad category of Iranian stews typically served over rice, while “kadoo” means zucchini or squash. The roots of khoresh kadoo are interwoven with the evolution of Persian cookery, where stews have been at the heart of meals for centuries. As culinary influences from neighboring regions introduced new vegetables into Iranian markets, zucchini became a favored ingredient for its soft texture and ability to absorb aromatic flavors. Though not as famous internationally as dishes like fesenjan or ghormeh sabzi, khoresh kadoo is widely cooked in Iranian households, especially when fresh summer squash is in abundance. Preparation begins with browning chunks of lamb or beef, although some cooks prefer a lighter version using only vegetables. The meat is sautéed with onions and turmeric to create a savory foundation. Fresh or canned tomatoes are then added, sometimes along with tomato paste to deepen the color and taste. Sliced zucchini is layered into the pot, simmering slowly until it becomes tender without falling apart. Some recipes include a dash of lemon juice or dried lime for a mild sourness, while others enhance the broth with cinnamon or a touch of sugar to balance acidity. Once cooked, the stew has a glossy surface and a gently thickened consistency. Khoresh kadoo often appears as part of a family lunch or dinner, accompanied by steamed Persian rice, fresh herbs, and yogurt-based side dishes. It is common to see it on the table alongside other stews, offering a contrast of flavors and textures in a single meal. The dish can be adapted easily for vegetarian diets by omitting meat and increasing the volume of zucchini, tomatoes, and spices. In Iran, it is enjoyed across seasons but particularly during summer, when garden produce is plentiful and fresh.
Phall is the hottest curry in the world, originating from Indian restaurants in the Birmingham, England. It is based on lamb or chicken meat, with the addition of tomatoes, ginger, and a combination of numerous fresh and dried hot peppers. Many people say that it is painfully spicy, which isn't surprising considering that one of the peppers used in phall has a Scoville rating of 1,000,000.
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