Khoresht-E Hulu (Persian Peach Stew) |
|
 |
Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 4 |
|
This deliciously spiced sweet-and sour stew was adapted from Persian Cooking for a Healthy Kitchen By Najmieh Batmanglij. The original recipe calls for firm, unripe peaches and saffron. I had none and substituted nectarines/omitted the saffron and it still came out great. Ingredients:
1 1/2 lbs chicken legs (may substitute for white meat, if desired) |
1 large onion, thinly sliced into rings |
2 tablespoons olive oil |
1/8 teaspoon turmeric |
1/4 teaspoon paprika |
2 -3 teaspoons rose water |
1/2 teaspoon ground cardamom |
1/4 teaspoon cumin |
1/2 teaspoon cinnamon |
1/2 cup lime juice (lemon also works) |
1/2 cup brown sugar |
3 firm peaches or 3 nectarines |
1/4 teaspoon saffron, dissolved in hot water (optional) |
Directions:
1. Trim fat and skin from chicken and chop into bite-sized pieces. Heat in a nonstick pan until lightly browned. Add the olive oil and onions. Cook over medium heat until the onion is transluscent. Add rosewater, cardamom, cumin, cinnamon and salt/pepper to taste. Add 1 cup water and stir. Cover and simmer over low heat for about 30 minutes, stirring occasionally.
2. Mix the lime juice, sugar and saffron (if using) and stir into the chicken. Cover and simmer 30-45 minutes longer.
3. Wash the peaches or nectarines. Remove pits and cut into small wedges. Carefully stir into the chicken, cover and simmer 20-30 minutes longer.
4. Taste and adjust the seasoning. Serve hot with steamed long-grain or basmati rice.
|
|