Skip to main content

Featured Post

My cookbook: "Tehran to New York"

On the Norouz day of 2020 spring, I finally published my book. The manuscript is titled: "Tehran to New York: A culinary bridge between Persian and Western cultures" and aims at presenting a unique blend of classic and contemporary Persian recipes, as well as samples of Western-style cuisine, offered in a Persian context. It is important to build bridges between cultures, and not walls. This book aims at constructing a bridge between the Persian and Western cultures. The book may be ordered here:  

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.  
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.