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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 dried yellow prune chicken stew

"Khoresh-e Aloo" is a traditional and old school Persian chicken stew, made with the iconic Persian yellow prunes (i.e. Aloo Bukhara). Infusing a delicate sweet and sour flavor into the broth, dried prunes are the major source of seasoning in this dish, save for a pinch of saffron to enrich the taste and enhance the color. Dried fruits used to be liberally consumed in old school Persian cooking. After the Columbian exchange, potatoes and tomatoes replaced some of the older, more expensive, ingredients such as fruits and nuts (check here for other examples).
Presented here is my mom's recipe for this stew. The traditional recipe does not include potato (for that very Columbian exchange reason). My mom loves to sneak a spud or two in most of her cooking creations in general, and in stews in particular. 

4 chicken leg quarters (or 8 thighs, or a whole chicken broken into leg and breast segments)
1 large yellow onion, finely chopped
1 large Russet potato, finely diced
1/2 TSP turmeric
1/8 TSP cardamon powder
20 dried yellow prunes (i.e. Aloo bukhra)
Pinch of saffron

Season and brown the chicken pieces without adding extra oil.
Lightly caramelize the onion pieces and potato slices in the oil which was released from the chicken. In case the oil is not enough, add a touch more. Deeply caramelized onions are not prescribed in this dish, as the stew should look bright.
Add the turmeric and cardamon and toast in the oil. Return the chicken and add the plumes and two cups of water. Cook, covered, on medium low heat until the chicken is fully cooked.
Sprinkle with the saffron before serving.
Pistachio slivers, barberries, and dried rose petals are favorite Persian garnishes.