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Khoresht Hulu Ba Morgh (Peach Stew with Chicken)
Aside from being an amazingly delicious fruit-based Persian stew, khoresht hulu ba morgh (peach stew) is a real easy and quick Persian stew to make, really. Try my vegan khoresht hulu for the vegetarians in your family or a meatless dinner.
Khoresht hulu ba morgh not only looks beautiful and tastes amazing, it’s a great way to sneak fruits into your savory dishes, especially if fruits are not a part of your daily diet.
Try to buy chicken tender for this recipe as it’s more tender and cooks faster. Chicken tender or tenderloin, is a strip of lean breast meat that runs on both sides of the breastbone right under the breast meat. If you can’t find them, just cut a boneless chicken breast lengthwise into ½-inch thick strips.
Heat 4 tablespoons oil in a medium-sized pot. Add chopped onions. Cook over medium-high heat for about 10 minutes or until slightly golden, stir occasionally to keep from burning. Add chicken tenders and spices.
Cook each side of the chicken tenders for about 3 to 4 minutes or until no longer pink.
Add hot water and saffron. Cook for 20 minutes or until chicken is cooked through.
While chicken is cooking, sauté peaches in 2 tablespoons oil for few minutes. I used white and yellow peaches for this recipe. Either one works.
Place the peaches atop the chicken tenders in the pot. Bring to a gentle simmer. Cover and cook over low heat for about 15 to 20 minutes or until peaches are tender. Taste and adjust the seasoning.
Transfer khoresht hulu ba morgh to a serving dish and garnish with chopped cilantro.
Serve over basmati polo. YUMMY!
Khoresht Hulu Ba Morgh (Peach Stew With Chicken)
Prep time: 10 min
Cook time: 1 hour
Ready in: 1 hour 10 min
Yields: 4 serving
INGREDIENTS
6 medium peaches cut into wedges
6 tablespoons regular olive oil divided
1 large onion chopped
6 chicken tenders
1¼ teaspoons salt
½ teaspoon advieh polo (rice seasoning)
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom
¼ teaspoon ground black pepper
¼ cup fresh lemon juice
1¼ cups hot water
pinch of ground saffron (optional)
1 tablespoon roughly chopped cilantro (optional)
INSTRUCTIONS
Heat 4 tablespoons oil in a medium pot. Add chopped onions. Cook over medium-high heat for about 10 minutes or until slightly golden, stir occasionally to keep from burning.
Add chicken tenders and seasonings, and cook each side for 3 to 4 minutes or until no longer pink. Stir in hot water and saffron. Cook for 20 minutes or until chicken is cooked through.
While chicken is cooking, sauté peaches in 2 tablespoons oil for few minutes.
Place the peaches atop the chicken tenders in the pot. Bring to a gentle simmer. Cover and cook over low heat for about 15 to 20 minutes or until peaches are tender.
Taste and adjust the seasoning. Transfer to a serving dish and garnish with cilantro.
Serve over basmati polo.
Mastering Persian Cooking 