Khoresh Beh ba Aloo

Name: Khoresh Beh ba Aloo
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 4 serving
Ingredients: 1 tbsp butter or ghee; 2 medium quince; 3 tbsp vegetable oil; 8 chicken thighs or a whole large chicken (approx. 2 kg - quartered); 1 onion (finely diced); 1/4 tsp Turmeric; 1/4 tsp ground saffron; 1 cinnamon stick; 500 ml water; 1 heaped tsp corn flour; 3 tbsp honey; 15 small dried apricots; 20 dried bukhara sour plums; salt and pepper

User Reviews

0.0

0 reviews

Unrated

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
Servings
4
Course
Main Course
Cuisine
Persian, Iranian

Khoresh Beh ba Aloo

Travis Ward

Report

Chicken stew with quince, sour plums and apricots

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

1 tbsp butter or ghee
2 medium quince (halved, sliced 1.5 inch thick and with core taken out)
3 tbsp vegetable oil
8 chicken thighs or a whole large chicken (approx. 2 kg - quartered) (on the bone, skin removed)
1 onion (finely diced)
1/4 tsp Turmeric
1/4 tsp ground saffron (bloomed in 2 tbsp of water)
1 cinnamon stick
500 ml water
1 heaped tsp corn flour (dissolved in 1 tsp of cold water)
3 tbsp honey
15 small dried apricots (soaked in hot water overnight)
20 dried bukhara sour plums (soaked in hot water overnight)
salt and pepper (to taste)

Add to Shopping List

Instructions

Take a frying pan, add butter and place on medium-high heat. Once the butter has melted, fry quince until caramelised on each side. Place them on a plate and put to one side.
Season chicken. Add 1 tbsp oil to the same frying pan and seal the chicken. Then place on a plate and put to one side.
Take a large casserole dish with a lid (minimum 3.5 litre capacity). Add 2 tbsp of oil and place on a medium / high heat. Then add diced onions and fry until translucent.
Add turmeric and stir until evenly distributed. Add chicken thighs, then add water and bloomed saffron. Add the corn flour paste. Season sauce to taste. Add cinnamon stick.
Drain apricots and sour plums from the water they have soaked in and add to pan with honey. Stir gently and distribute the fruit evenly across pan.
Arrange quince in the saucepan. Quince cooks very quickly and can be quite mushy so arrange the quince so it partially rests on the thighs. Once the liquid starts to bubble, turn the heat down to low and place the lid on the pan. Let the stew simmer for 40 mins to 1 hr or until chicken is tender and falling off the bone. Prior to serving, taste the stew and season further if required.
Serve with chelow and Salad Shirazi; or mashed potatoes and some steamed green vegetables; or crusty bread.