Khoresht E Hulu Persian Peach Stew Recipes

KHORESHT-E HULU (PERSIAN PEACH STEW)

Steps:

• 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.
• Mix the lime juice, sugar and saffron (if using) and stir into the chicken. Cover and simmer 30-45 minutes longer.
• Wash the peaches or nectarines. Remove pits and cut into small wedges. Carefully stir into the chicken, cover and simmer 20-30 minutes longer.
• Taste and adjust the seasoning. Serve hot with steamed long-grain or basmati rice.

KHORESHT GHAIMEH - PERSIAN STEW WITH MEAT AND SPLIT PEAS

Steps:

• Heat a dutch oven or large pot over medium heat and add olive oil.
• Add onions and garlic and cook until translucent.
• Add meat and let it brown for a few minutes.
• Once the meat is browned, add turmeric.
• Give the pot a few stirs, allowing the spices to release their flavors.
• Prick the Persian lemons with a fork and add to the pot with 5 cups of water. Season to taste.
• Cover and cook one hour.
• Add tomatoes, split peas, tomato paste, and advieh. Cook for 1 1/2 to two hours.
• While the strew cooks, give it a stir every so often so the bottom does not stick. Adjust seasonings.
• About 15 minutes before planning to serve your khoresht, cook the french fries. Depending on what kind you prefer, you can bake or fry them.
• I bake them, so spray a cookie sheet with nonstick spray and add french fries. Bake at 400 degrees for 7 minutes on each side. Remove from the oven and sprinkle with salt.
• Once the khoresht is done, place it in a serving bowl and top with french fries.
• Serve over basmati rice.