Khoresht Gharch (Persian Mushroom Stew)
User Reviews
4
2 reviews
Good
-
Prep Time
20 mins
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Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
4 Servings
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Course
Main Course
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Cuisine
Persian
Khoresht Gharch (Persian Mushroom Stew)
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A recipe for Khoresht Gharch (Persian Mushroom Stew)
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Ingredients
- 1/8 teaspoon saffron ground
- 1/2 tablespoon water hot
- 3 tablespoons neutral cooking oil divided, generic cooking oil
- 1 onion peeled and thinly sliced, large
- 1 clove garlic peeled and crushed
- 1 pound chicken thighs cut into 1 inch pieces
- 1/2 cup water
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper ground
- 8 ounces mushrooms fresh
- 1 tablespoon all-purpose flour
- 1 tablespoon parsley chopped
- 1 tablespoon lime juice
- 1 egg yolk
- 1/2 teaspoon cumin ground
Instructions
- Dissolve the ground saffron in 1/2 tablespoon hot water. Set aside.
- Thinly slice the onion and crush the garlic. Cut the chicken into about 1 inch pieces. In a large pot or dutch oven, heat 1 1/2 tablespoons oil over medium high heat. Once heated, add the onion, garlic, and chicken. Cook until browned.
- Stir in 1/2 cup water, cover, and simmer over low heat for 45 minutes. Stir occasionally.
- Heat a large skillet over medium heat with the remaining 1 1/2 tablespoons oil. Cut off the stems to the mushrooms and slice. Add them to the skillet and sprinkle with flour and parsley. Saute until lightly browned.
- Add the sauteed mushrooms, soaked saffron, and lime juice to the chicken mixture. Continue to simmer, covered, for 35 minutes. Stir in the egg yolk and cumin. Simmer for another 5 minutes. Serve hot, garnished with parsley and lime wedges.
Genuine Reviews
User Reviews
Overall Rating
4
2 reviews
Good
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