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)
- 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
- Cut the onion into long thin strips.
- Wash and peel the carrots and cut into thick matchstick pieces.
- Heat the oil on a skillet.
- Add the onion, salt & pepper and turmeric.
- Once onion is golden and translucent, add the pieces of chicken. Cook until both sides of the chicken is golden brown.
- Add the carrots and cook on a medium heat for 15 minutes, turning from time to time.
- Add the plums and the water, turn the heat to the lowest setting and cover.
- In a small bowl mix the lemon juice with sugar and spices and then add it to the pan.
- Taste the sauce and adjust it to your taste. If dish is too dry add a small glass of water.
- Cook until the chicken is tender. Timing depends on the pieces you have selected (with bone or boneless).
- Serve together with Iranian steamed rice.
Article and recipe written for Live To Eat by Mèdia Donyadari-van Westering you can see more of Mèdia’s work here