Persian/Iranian comfort food for the whole family

Despite the fact that many outsiders think that Persian/Iranian food is spicy or filled with nuts, this is simply not true. We actually have quite a rich cuisine culture with a huge variety of different foods, from the North to the South of the country, each city has its own specialties and twists to the more traditional dishes.

What I would like to share with you is a very special dish to me for the fact that it has been my mum’s favourite for many years. My version is not the original but after a few times of cooking the dish, I decided to add carrots. Then after tasting it again at our neighbour’s house, I brought in the Iranian mixed spices too. So lets say this is my version of chicken & plum stew and I hope you’ll enjoy it as much as I do. As an accompaniment serve with plain rice or my little boys favourie steamed Iranian rice with a saffron crust, so here we go!

 

Khoresht Morgh o Aloo (Iranian chicken & plum stew)

Serves:     4

Ingredients

  • 1 kilo chicken, cut in pieces.
  • 1 large onion or 2 medium size
  • 6 carrots
  • 2 tbsp olive oil
  • 1 tsp salt
  • Black pepper to taste
  • 1 tsp turmeric
  • 12 dried golden plums, soaked in lukewarm water
  • 1 tsp Iranian spices*
  • Juice of half a lemon
  • 3 tsp sugar

*Garam Masala can be used

Method

  1. Cut the onion into long thin strips.
  2. Wash and peel the carrots and cut into thick matchstick pieces.
  3. Heat the oil on a skillet.
  4. Add the onion, salt & pepper and turmeric.
  5. Once onion is golden and translucent, add the pieces of chicken. Cook until both sides of the chicken is golden brown.
  6. Add the carrots and cook on a medium heat for 15 minutes, turning from time to time.
  7. Add the plums and the water, turn the heat to the lowest setting and cover.
  8. In a small bowl mix the lemon juice with sugar and spices and then add it to the pan.
  9. Taste the sauce and adjust it to your taste. If dish is too dry add a small glass of water.
  10. Cook until the chicken is tender. Timing depends on the pieces you have selected (with bone or boneless).
  11. Serve together with Iranian steamed rice.

Nooshe jan!

Article and recipe written for Live To Eat by Mèdia Donyadari-van Westering you can see more of Mèdia’s work here



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