Persian chicken stew with pistachios and mint recipe
This fragrant khoresh, or Persian stew, stars golden chicken thighs in a saffron and rose-water scented broth
This is based on a khoresh (Persian stew) I read about in Najmieh Batmanglij's wonderful book "Food of Life", but I've messed around with the dish. It uses ingredients I love, such as saffron and flower water, producing a dish that is scented and unusual to European taste buds.
SERVES
4
INGREDIENTS
900g skinless, boneless chicken thighs
1 tbsp olive oil
2 onions, finely sliced
¾ tsp turmeric
½ tsp black pepper
250ml verjuice
250ml chicken stock
good pinch saffron strands
¼-½ tsp rose water
250g spinach, washed, coarse stalks removed, leaves torn
about 40 mint leaves, torn
50g pistachios, roughly chopped
rose petals, to serve (optional)
METHOD
Cut the chicken thighs in half, so that you are left with two pieces that are rough rectangles. Heat the oil in a sauté pan and fry the chicken in batches until golden on both sides. You don't want to cook it through, just colour it. As it's ready, remove to a dish.
When all the chicken is done, add the onions to the pan and fry over a medium-low heat until golden and starting to soften. Add the turmeric and pepper and cook for another minute, then pour in the verjuice and stock. Bring to the boil, reduce the heat to a very gentle simmer and return the chicken – plus any juices – to the pan.
Season with salt, cover and cook for 25 minutes, removing the lid for the final 10 minutes. Add the saffron, stirring to help it dissolve, and the rose water (different brands have varying strengths, so add carefully
and taste as you do so – you don't want to overdo it). Add the spinach gradually, as each handful has wilted. Stir in the mint, check for seasoning, then add the pistachios and rose petals (if using). Serve with rice, and yogurt mixed with crushed garlic and a tablespoon of extra-virgin olive oil.
This fragrant khoresh, or Persian stew, stars golden chicken thighs in a saffron and rose-water scented broth
This is based on a khoresh (Persian stew) I read about in Najmieh Batmanglij's wonderful book "Food of Life", but I've messed around with the dish. It uses ingredients I love, such as saffron and flower water, producing a dish that is scented and unusual to European taste buds.
SERVES
4
INGREDIENTS
900g skinless, boneless chicken thighs
1 tbsp olive oil
2 onions, finely sliced
¾ tsp turmeric
½ tsp black pepper
250ml verjuice
250ml chicken stock
good pinch saffron strands
¼-½ tsp rose water
250g spinach, washed, coarse stalks removed, leaves torn
about 40 mint leaves, torn
50g pistachios, roughly chopped
rose petals, to serve (optional)
METHOD
Cut the chicken thighs in half, so that you are left with two pieces that are rough rectangles. Heat the oil in a sauté pan and fry the chicken in batches until golden on both sides. You don't want to cook it through, just colour it. As it's ready, remove to a dish.
When all the chicken is done, add the onions to the pan and fry over a medium-low heat until golden and starting to soften. Add the turmeric and pepper and cook for another minute, then pour in the verjuice and stock. Bring to the boil, reduce the heat to a very gentle simmer and return the chicken – plus any juices – to the pan.
Season with salt, cover and cook for 25 minutes, removing the lid for the final 10 minutes. Add the saffron, stirring to help it dissolve, and the rose water (different brands have varying strengths, so add carefully
and taste as you do so – you don't want to overdo it). Add the spinach gradually, as each handful has wilted. Stir in the mint, check for seasoning, then add the pistachios and rose petals (if using). Serve with rice, and yogurt mixed with crushed garlic and a tablespoon of extra-virgin olive oil.
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