The qorma is the king of Indian curries. The word qorma has its etymological root in the Turkic ‘qavirma’, which denoted a method of frying...
The qorma is the king of Indian curries. The word qorma has its etymological root in the Turkic ‘qavirma’, which denoted a method of frying and was adapted in Persian, Arabic and Urdu.
Turkic qavirma is also the source of the Turkish qavurma. The qavurma is a fried and braised meat dish found in Turkish cuisine. It is not to be confused with qovurma, a similar meat stew found in Azerbaijani cuisine, which often includes dry fruits and sour grape juice (verjuice), and sometimes vegetables too. Qovurma, in contrast, is a dry meat dish, which sometimes uses preserved meat chunks or mincemeat, and is served with pilaf (pulao) or yoghurt. There are several variations of qavurma. Sabzi qovurma, or lamb stew with herbs, is a blend of Persian and Turkic cooking. Turşu qovurma combines lamb with preserved lemons and dried apricots and is flavoured with turmeric, while nur qovurma features lamb and pomegranate.
Persian cuisine has khoresh, khormeh or ghormeh – a basic stew with vegetables, herbs and kidney beans. The Persian khormeh uses yoghurt and almonds. It has a mild flavour, a thick, creamy texture and base tones of spices and herbs. Across the border, Afghan cuisine has kormeh, a meat curry that gets a...
