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فهرست ممتازترین دستورهای کافه شمشیری

اینجا چکیده ای از بهترین دستورهای سایت به زعم نگارنده رو داریم. آرشیو فخمیه سایت، چون صدفی پر در، حاوی دستورهای بی شماری هست و لذا انتخاب این لیست برای بنده بسیار سخت بود. معیار گزینش، یادآوری لذت چشایی بنده پس از صرف غذای مورد نظر و استقبال عمومی خوانندگان از دستور مورد نظر بود. اگر دستور دیگه ای طی این سالیان دراز نظر شما رو جلب کرده، وارد منوی ثابت شما شده، و یا خاطره خوشی برای شما خلق کرده همین جا کامنت بدید و سایرین رو از این مهم مطلع سازید.  1)انواع  خوراک با گوشت بره: i.ماهیچه، ران،  یا شانه بره:  باقالی پلو با ماهیچه گوسفند آبگوشت کشمیری رون بره پروونسال به روش سو-وید شونه گوسفند با نخود و آب انار ران گوسفند تنوری بریونی (غذای اصفهانی) مدرن~تلیت کشک نوین ماهیچه گوسفند بِرِیز شده در شیر ii.گوشت بره چرخ کرده: کوفته بره با ادویه جات معطر و سس ارده و لیمو

Persian style pumpkin and chicken stew


Herbs and fruits are bounteously used in Persian cuisine; a popular example of such proclivity, especially in older Persian recipes, is pumpkin. Old Persian stew recipes relied on the pumpkin as a thickening agent, as well as a source of sweetness and fruitiness. Presented here is an excellent pumpkin and chicken stew which is scented with the popular pumpkin spice seasoning of sorts. Since the flavor of this dish was reminiscent of Khoresh Gheimeh (i.e. meat, split peas, and fried potato stew) I served the dish with mint roasted potatoes in my latest trails and recipe updates. While the reader does not have to follow this example, the author highly recommends them to do the same.  
Ingredients:
Chicken marinade:
2 boneless skinless chicken breast or 4 boneless skinless thighs, cut to large chunks
1 large yellow onion, finely diced
1 TBSP garlic, grated
1 TBSP ginger, grated
1 TBSP apple cider vinegar
2 TBSP vegetable oil
1 TBSP saffron solution
Pumpkin sauce:
8.81 Oz (~250 gr) pumpkin puree
1 TBSP tomato paste
1/4 TSP cinnamon
1/8 TSP Cayenne
1/2 TSP turmeric
1 TBSP ground dried Persian lime (or juice of 1 Persian lime)

Marinade the chicken (preferably overnight) in all the ingredients listed under "Chicken marinade."
To make the stew, saute the chicken with all the marinade in a heavy pan, set on medium-high heat.  When lightly caramelized, add the pumpkin, tomato paste, the spices, and the dried lime powder. Deglaze the pan with a cup or so of water, reduce the heat to medium and let simmer for 10 minutes.
You can also make this stew with grilled chicken breast, with a side pumpkin sauce, as shown above. In such a case, transfer all the marinade ingredients (except for the chicken) to the sauce recipe. Start the sauce by sauteeing the onion, adding the garlic and ginger, and then following the above instructions by adding the pumpkin and the rest of the ingredients (including the vinegar and saffron from the former marinade). 
The dish can also be made with shredded leftover rotisserie chicken, as shown above. To do so, make the sauce as was described above and mix in the shredded chicken.  

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