Persian Chicken  stew with dried apricots
Persian Chicken  stew with dried apricots

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, persian chicken  stew with dried apricots. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Persian Chicken  stew with dried apricots is one of the most favored of current trending meals on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Persian Chicken  stew with dried apricots is something that I’ve loved my entire life.

When it comes to khoresht, or Persian stew, no matter the ingredients, the idea is to create a dish in which hot, sour and sweet flavours are in balance. This khoresht, made with chicken, prunes and apricots, is one of my favourites. It's a bit of an investment, but a pinch goes.

To get started with this recipe, we have to prepare a few ingredients. You can have persian chicken  stew with dried apricots using 10 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Persian Chicken  stew with dried apricots:
  1. Get 200 g diced chicken meat
  2. Take 200 g soft dried apricot, halved
  3. Make ready 2 medium onions, thinly sliced
  4. Make ready 1/2 tsp cinnamon powder
  5. Prepare 1/2 tsp turmeric
  6. Take 2 tbs vinegar
  7. Get 2 tbs sugar
  8. Make ready 1 tbs saffron water
  9. Take Pinch salt and chili powder
  10. Get Olive oil

Buckwheat, Hazelnut, And Dried Apricot Bread, Dried Apricot Jam, Dried Apricot Pie. Persian Apple Stew with Dried ApricotTurmeric Saffron. A rich, fruit and fragrant stew. Khoresht fesenjan is a Persian stew made with pomegranate juice and walnuts.

Instructions to make Persian Chicken  stew with dried apricots:
  1. In a pan, heat the oil. Add onions and cook until soft.
  2. Then, add cinnamon- turmeric and chili powder to the onion and saute for 1 minute
  3. Add diced chicken meat and cook for 6-5 minutes. Remove from the heat and set aside.
  4. In a bowl with 1 ½ cups of water, add saffron water, vinegar and sugar.
  5. Mix well and dissolve sugar.
  6. Transfer fried ingredients and halved apricots to the pot, add sugar-vinegar mixture to the pot.
  7. Simmer gently for about 25 minutes. Once it is ready serve it with rice. Hope you enjoy this tasty stew.
  17. Ingredients

Discard the dried lime, cardamom, allspice and cinnamon stick. Add the red wine vinegar and season the sauce with salt and pepper. Khoresht Fesenjan is a Persian stew made with pomegranate juice and walnuts. This version is made best, according to chef Matthew Dillon, with a "thoughtfully and responsibly Add the saffron water, chicken broth, pomegranate juice, cardamom, allspice, dried lime, and cinnamon stick, and bring to a. This aromatic chicken stew is deliciously tender and sweet, yet sharp with pomegranate molasses.

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