Khoresh (Persian: خورش) or khoresht (Persian: خورشت) is a Persian word that refers to Iranian stews, usually slow-cooked and served with rice. Khoresh comes in many varieties, often named after their main ingredients. The word is a substantive of the verb khordan (Persian: خوردن), "to eat", and literally means "meal".

The influence of khoresh extends beyond Iran's borders. In Iraq, stews like khoresh bamieh (okra stew) and fesenjān have become part of local cuisine, especially in areas with close historical and religious ties to Iran. In Afghanistan, similar dishes known as qorma reflect the shared culinary heritage, often featuring the same slow-cooked technique and use of herbs or dried fruits. The Mughal Empire in South Asia, with its Persianized court culture, adopted many Iranian culinary traditions, which can still be seen in the aromatic stews of North Indian and Pakistani cuisine. In the Caucasus and Central Asia, Persian stews influenced local dishes through trade and cultural exchange, leaving a lasting imprint on the region's food identity.