Khoresht E Hulu Persian Peach Stew Food

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 KARAFS - PERSIAN CELERY STEW

Steps:

• In a dutch oven (or large pot) saute the onion, green onions, and garlic in 4 tablespoons of olive oil until translucent.
• Add the lamb and brown a little, then add turmeric. Give the ingredients a few stirs so the spices release their flavors. Season with salt and pepper.
• Prick the Persian lemons with a fork and add them to the pot.
• Add three cups of water to your pot. Cover and cook over medium heat for one hour.
• In a separate pan, add one tablespoon olive oil. Add celery and give it a quick saute.
• After the hour of cooking in the dutch oven or pot, add the celery to it.
• Add chopped herbs, advieh, 2 cups water, and adjust seasonings. Cover and cook on medium for 1 1/2 hours.
• When done, the khoresht should lose its bright green color and your kitchen should be filled with a lovely smell.
• Serve with 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.

KHORESHT GHAARCH

Steps:

• Peel and thinly slice onions. Fry in oil until slightly golden.
• Wash chicken pieces and fry in onions until color changes.
• Add a glass of hot water, salt and pepper and cook over medium heat for about 20 minutes.
• Wash mushrooms and cut into small pieces. Fry in oil for about 5 minutes.
• Pour flour on and mix well. Fry a bit longer, then add to chicken.
• Add in saffron and lime juice, and cook over low heat for another 5-10 minutes.
• Serve with Kateh or Polow.

KHORESHT FESENJAN - PERSIAN POMEGRANATE AND WALNUT STEW

Steps:

• Toast the walnuts, but make sure they don't burn! Then, cool them on a baking sheet.
• Add the walnuts to a food processor and grind them into a fine texture.
• In a large pot, saute the onion until translucent over medium heat.
• Season the chicken with salt and pepper, then add to onion and cook a few minutes.
• Turn chicken pieces after a few minutes.
• Add bay leaves and 1/2 cup water. Cover and cook 30 minutes.
• Place another pot over medium heat and add 1 tablespoon of flour. Toast it lightly.
• Add 2 cups of water and mix well until lumps disappear.
• Add ground walnuts to the flour-water and stir until water and walnuts are thoroughly mixed. Turn heat to low.
• Make sure you watch your walnuts. As the mixture thickens, it can easily burn.
• Once you see a layer of oil forming on top and bubbling, add pomegranate concentrate and mix well. Season with salt.
• If you find the stew to be too tart, add sugar (teaspoons at a time) until desired taste.
• Add chicken pieces, making sure each piece is submerged in the stew. Cook a few minutes longer so the flavors incorporate and chicken warms through.
• Serve over basmati rice.