Khoresh Morgh Recipe | Persian Saffron Chicken Stew
Today at Takrecipe, we are making another authentic Persian dish. Khoresh Morgh, or chicken stew, is a hearty meal prepared by sautéing and simmering chicken and some savory veggies. Cooking the chicken in this way releases all its juices as it cooks, giving the dish a wonderful flavor. This is a definite item in any Iranian restaurant and is usually accompanied by Persian rice like Zereshk Polo or Baghali Polo. Stay with us to learn how to prepare this tasty stew.
|Ingredients for four people|
|Chicken thigh or breast||4|
|Tomato paste||2 tbsp|
|Brewed saffron||1 tbsp|
|Ground black pepper||½ tsp|
Khoresh Morgh Recipe
Firstly, peel and wash the onions and dice them into small pieces. Put a pot on heat and add a bit of oil to coat the bottom of the pot. Once the oil is hot, add the onions and sauté them until translucent.
Add turmeric to the pot and sauté until it adds a deep golden hue to the onions.
Rinse and pat dry the chicken meats and add them to the pot. We recommend that you remove the skin of the chicken. Now sauté for five minutes per side or until it gets a little golden on the surface.
Peel the carrots and cut them straight across into thick slices. Add the sliced carrots to the pot and let it cook for about two minutes.
Now add tomato paste to the pot and sauté it for a little until it turns brick red. Sautéing the tomato paste takes its rawness and gives the stew a dip red color. You can use the tomato itself instead of its paste. If you intend to do this, you must peel and chop the tomatoes, cook them until the tomato juice is completely evaporated, and use it instead of the paste. Once it starts getting dark, add salt and black pepper.
Add 3 cups of water to the pot and increase the heat to bring water to a boil. Then reduce the heat, add a cinnamon stick to the pot, and let the chicken simmer gently. It takes one to one and a half hours to cook the chicken on low heat.
In the last 30 minutes of cooking, you can add the brewed saffron, which will enhance the aroma and taste of the stew. However, if you do not have saffron, the combination of sautéed turmeric and tomato paste in this recipe has already changed the color and taste enough.
Meanwhile, you should prepare some French fires. For this purpose, slice the potato lengthwise. Then rinse them with cold water to remove the starches. The starches on the potatoes will make the French fries tasteless, and at the same time, they make the potatoes stick to each other during frying.
Then fill part of a deep pan with frying oil and put it on heat. Once the oil is hot, add the tomatoes and fry them until it gets golden brown. You can add a pinch of turmeric, salt, and black pepper to improve the color and taste. Then put them on a rack so they can drain the excess oil.
Some may like this stew to have a thick consistency, while others like the stew juicier. Once the stew is done and thickened enough, transfer the chicken into the desired dish and garnish with the French fries. Serve this delicious dish with Zereshk polo and Torshi. We hope you try this recipe and enjoy it!
- Thanks to :
- khoresh morgh