Classic Persian Chicken and Plum Stew (Khoreshte Aloo Ba Morgh)
"Indulge in the golden nectar of Persian heritage with this exquisite balance of tender chicken and sun-drenched plums."
Instructions
Heat a small amount of cooking oil in a large pot over medium heat. Add the chopped onion and sauté until soft, translucent, and lightly golden.
Add the split peas to the pot and sauté for 1–2 minutes, stirring to coat them in the oil and lightly toast them for extra flavor.
Add the chicken pieces and cook, turning occasionally, until they are lightly browned on all sides.
Season with salt, black pepper, and turmeric powder. Stir well so the spices evenly coat the chicken and peas.
Pour in enough water to just cover the chicken and split peas. Reduce the heat to low, cover the pot, and simmer until the chicken is fully cooked and tender.
Add the dried plums and continue simmering gently for another 15–20 minutes, allowing the stew to thicken slightly and the flavors to meld.
Taste the stew and adjust seasoning if needed. Serve hot, traditionally alongside steamed rice.