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Khoresh Kadoo ba Aloo

Persian Chicken, courgette and sour plum stew (aka the 1 hr stew)

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4
Course: Main Course
Cuisine: Persian , Iranian

Ingredients

  • 3 tbsp vegetable oil
  • 3 medium courgettes (quartered and then halved)
  • 1 large brown onion (finely diced)
  • 4 cloves garlic (crushed)
  • 1 tsp Turmeric
  • 4 medium chicken breast (cut into bite size pieces)
  • 1 tbsp tomato puree
  • 3 cardamom pods
  • 1 bay leaf
  • 500 ml vegetable stock plus 1/4 tsp ground saffron dissolved in the stock
  • 15 to 20 Aloo Bukhara (dried sour plums)
  • Juice of 1/2 lime
  • 1 tbsp honey
  • Salt and pepper to season

Instructions

    Cup of Yum
  1. Take a large non-stick casserole pan / skillet with a lid and place over high heat. Add 3 tablespoons oil. Fry the courgette on all sides until browned and golden. Remove and place on a kitchen towel on a plate.
  2. Add diced onions to pan and cook until golden. Add garlic and stir in, followed by turmeric. Stir until evenly distributed in the pan and you can smell the aromas.
  3. Add chicken and stir until the chicken pieces turn white (from pink). Then add tomato purée and stir until the chicken mixture is coated evenly.
  4. Throw in cardamom pods and bay leaf and then pour in the saffron infused stock. Add the Aloo Bukhara plums. Season with salt and pepper, squeeze in the juice of 1/2 lime and add honey. Stir the mixture.
  5. Gently place the fried courgettes in the stew so they are part submerged. Bring the stew to a boil and then turn the heat down to allow the khoresh to simmer with the lid on (approx 30 mins).
  6. Serve with Persian rice and salad.