Persian chicken and dried apricot stew
Persian chicken and dried apricot stew

Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, persian chicken and dried apricot stew. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Persian chicken and dried apricot stew is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Persian chicken and dried apricot stew is something which I have loved my entire life.

When it comes to khoresht, or Persian stew, no matter the ingredients, the idea is to create a dish in which hot, sour and sweet flavours are in balance. This khoresht, made with chicken, prunes and apricots, is one of my favourites. It's a bit of an investment, but a pinch goes.

To get started with this recipe, we have to prepare a few ingredients. You can cook persian chicken and dried apricot stew using 10 ingredients and 18 steps. Here is how you can achieve that.

The ingredients needed to make Persian chicken and dried apricot stew:
  1. Prepare 200 g diced chicken meat
  2. Get 200 g soft dried apricot, halved
  3. Prepare 2 medium onions, thinly sliced
  4. Make ready 1/2 tsp cinnamon powder
  5. Take 1/2 tsp turmeric
  6. Take 2 tbs vinegar
  7. Take 2 tbs sugar
  8. Take 1 tbs saffron water
  9. Prepare Pinch salt and chili powder
  10. Get Olive oil

What really makes this stew so bright are the dried Persian limes. Once small fresh limes, they are boiled in a salt brine and then left in the sun to dry. This chicken stew, called Khoresht fesenjan, is a traditional Persian dish made with pomegranate juice and walnuts. Add the saffron water, chicken broth, pomegranate juice, cardamom, allspice, dried lime and cinnamon stick and bring to a boil over moderately high heat.

Instructions to make Persian chicken and dried apricot stew:
  1. In a pan, heat the oil. Add onions and saute until soft.
  2. Then, add cinnamon- turmeric and chilli powder to the onion and saute for 1 minute.
  3. Add diced chicken meat and cook for 6-5 minutes. Remove from the heat and set aside.
  4. In a bowl with 1 ½ cups of water, add saffron water, vinegar and sugar.
  5. Mix well and dissolve sugar.
  6. Transfer fried ingredients and halved apricots to the pot, add sugar-vinegar mixture to the pot.
  7. Simmer gently for about 25 minutes. Once it is ready serve it with rice.
  18. Ingredients

Khoresht Fesenjan is a Persian stew made with pomegranate juice and walnuts. This version is made best, according to chef Matthew Dillon, with a "thoughtfully and responsibly Add the saffron water, chicken broth, pomegranate juice, cardamom, allspice, dried lime, and cinnamon stick, and bring to a. This is one of my favorite Persian dishes ever, I can guarantee that it will tickle your taste buds and become a firm family favorite. Season the chicken with salt and pepper. In a large enameled cast-iron casserole, heat the olive oil.

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