I make a yellow squash khoresh. It’s Persian inspired, but I’m not even sure what the source of the inspiration was, possibly an eggplant khoresh recipe. I use more turmeric and less tomato flavor than eggplant khoresh would probably have and use boneless, skinless chicken thighs for the protein.
I like fesenjen, both meatball and chicken, so I’ll order that if I see it on a Persian restaurant menu, but when I make it, I use the Azeri meatball fesenjen recipe from Anya von Bremzen’s Please to the Table cookbook. I may or may not add walnuts to the recipe.
Khoresh geymeh is another I like.
