Recipe: Yummy Persian Chicken stew with dried apricots

Persian Chicken  stew with dried apricots. 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.

This Chicken Stew with Walnut and Pomegranate Sauce recipe is a classic preparation in Persian cooking, going by the name "Fesenjan". Chicken pieces are first browned and then slowly cooked in a sauce with ground toasted walnuts and pomegranate molasses. This chicken stew, called Khoresht fesenjan, is a traditional Persian dish made with pomegranate juice and walnuts. You can cook Persian Chicken  stew with dried apricots using 10 ingredients and 17 steps. Here is how you achieve it.

Ingredients of Persian Chicken  stew with dried apricots

1. It's 200 g of diced chicken meat.
2. You need 200 g of soft dried apricot, halved.
3. You need 2 of medium onions, thinly sliced.
4. Prepare 1/2 tsp of cinnamon powder.
5. It's 1/2 tsp of turmeric.
6. It's 2 tbs of vinegar.
7. You need 2 tbs of sugar.
8. It's 1 tbs of saffron water.
9. It's Pinch of salt and chili powder.
10. It's of Olive oil.

Add the saffron water, chicken broth, pomegranate juice, cardamom, allspice, dried lime and cinnamon stick and bring to a boil over moderately high heat. This aromatic chicken stew is deliciously tender and sweet, yet sharp with pomegranate molasses. Searing the chicken before cooking adds extra flavour. A rich, fruit and fragrant stew.

Persian Chicken  stew with dried apricots instructions

1. In a pan, heat the oil. Add onions and cook until soft..
2. Then, add cinnamon- turmeric and chili 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. Hope you enjoy this tasty stew..
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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. Khoresht fesenjan is a Persian stew made with pomegranate juice and walnuts. Discard the dried lime, cardamom, allspice and cinnamon stick. Add the red wine vinegar and season the sauce with salt and pepper.

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