Video by Love Persian Food
Persian cuisine is known for combining nuts, fruits, and meats in a subtly and delicately flavored appealing dish.
Ingredients:
- 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
Instructions:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken and cook until browned on all sides.
- Add the onion and garlic to the pot and cook until softened, about 5 minutes.
- Stir in the tomato paste and cook for 1 minute.
- 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.
- Add the potato and carrot to the pot and cook for 15-20 minutes, or until the vegetables are tender.
- Stir in the cilantro and serve.
Tips:
- 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.
