Iranian chicken & plum stew

Despite the fact that many outsiders think that Persian/Iranian food is spicy or filled with nuts, this is simply not true. My version of this dish is not the original, so lets just say this is my version of chicken & plum stew and I hope you’ll enjoy it as much as I do

Serves:     4


  • 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


  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 chicken 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.

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