Khoresht-e Hulu (Persian Peach Stew)

Name: Khoresht-e Hulu (Persian Peach Stew)
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 4 servings
Cuisine: Persian Plateau & Isfahan
Ingredients: 1.5 lb chicken legs; 1 large onion; 2 tbsp olive oil; 0.125 tsp turmeric; 0.25 tsp paprika; 2 tsp rose water; 0.5 tsp ground cardamom; 0.25 tsp cumin; 0.5 tsp cinnamon; 0.5 cup lime juice; 0.5 cup brown sugar; 3 firm peaches; 0.25 tsp saffron

Steamed chicken and peaches, warmed with turmeric and paprika. Serve with steamed long-grain or basmati rice.

1 hr 5 min · Serves 4 · Medium

Method

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Time: Prep 5 min · Cook 60 min · 65 min total
Difficulty: medium

1
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.
30 min
2
Mix the lime juice, sugar and saffron (if using) and stir into the chicken. Cover and simmer 30-45 minutes longer.
45 min
3
Wash the peaches or nectarines. Remove pits and cut into small wedges. Carefully stir into the chicken, cover and simmer 20-30 minutes longer.
30 min
4
Taste and adjust the seasoning. Serve hot with steamed long-grain or basmati rice.