Classic Persian Plum and Chicken Stew (Khoresh Aloo)
"Experience the golden luxury of Persia in every spoonful of this tender chicken stew, where the richness of saffron meets the deep, jammy sweetness of sun-dried plums."
Instructions
Rinse the dried prunes thoroughly, then soak them in about 2 cups of water for 20–30 minutes until softened. Set aside.
In a large, heavy-bottomed pot, combine the chicken pieces, fried onion, and split peas. Add 2–3 cups of water and season lightly with salt.
Bring the pot to a gentle boil, then reduce the heat to low. Cover and simmer until the chicken is about halfway cooked and the split peas begin to soften.
Add the soaked prunes along with their soaking liquid to the pot. Stir gently to avoid breaking the fruit.
Dissolve the ground saffron in a small amount of hot water, then add it to the stew along with the sugar.
Continue to simmer gently, uncovered or partially covered, until the chicken is fully tender and the sauce thickens slightly, developing a balanced sweet and savory flavor.
Taste and adjust seasoning if needed. Remove from heat and serve hot, traditionally accompanied by steamed Persian rice.