Aloo Mossama Khoresht (Persian Chicken Plum Stew)

Video by Love Persian Food

Persian cuisine is known for combining nuts, fruits, and meats in a subtly and delicately flavored appealing dish.



  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1/2 cup dried plums, soaked in water for at least 30 minutes
  • 1/2 cup water
  • 1/4 cup sugar
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 medium potato, peeled and diced
  • 1 carrot, peeled and diced
  • 1/2 cup chopped fresh cilantro


  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken and cook until browned on all sides.
  2. Add the onion and garlic to the pot and cook until softened, about 5 minutes.
  3. Stir in the tomato paste and cook for 1 minute.
  4. Add the soaked plums, water, sugar, turmeric, cumin, coriander, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the chicken is cooked through and the sauce has thickened.
  5. Add the potato and carrot to the pot and cook for 15-20 minutes, or until the vegetables are tender.
  6. Stir in the cilantro and serve.


  • If you don’t have dried plums, you can substitute prunes.
  • If you want a more sour stew, add more sugar to taste.
  • You can also add other vegetables to the stew, such as okra, eggplant, or zucchini.
  • Serve the stew with rice or naan bread.

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