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4.0 from 3 votes

Khoresht Gharch (Persian Mushroom Stew)

A recipe for Khoresht Gharch (Persian Mushroom Stew)

Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 4 Servings
Course: Main Course
Cuisine: Persian

Ingredients

  • 1/8 teaspoon ground saffron
  • 1/2 tablespoon hot water
  • 3 tablespoons oil divided
  • 1 large onion peeled and thinly sliced
  • 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 ground black pepper
  • 8 ounces fresh mushrooms
  • 1 tablespoon all-purpose flour
  • 1 tablespoon chopped parsley
  • 1 tablespoon lime juice
  • 1 egg yolk
  • 1/2 teaspoon ground cumin

Instructions

    Cup of Yum
  1. Dissolve the ground saffron in 1/2 tablespoon hot water. Set aside.
  2. 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.
  3. Stir in 1/2 cup water, cover, and simmer over low heat for 45 minutes. Stir occasionally.
  4. 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.
  5. 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.