Khoresh Aloo (خورش آلو) — Persian Chicken and Plum Stew

• 450 gBasmati rice (for serving; rinse and soak 45 minutes)
• 18 gFine sea salt (divided; includes rice boiling water and stew seasoning)
• 30 gUnsalted butter (for serving over rice (optional))
• 1000 gChicken thighs, bone-in and skinless (about 6 pieces)
• 2 tspGround turmeric
• 1 tspBlack pepper (freshly ground)
• 45 mlVegetable oil (divided)
• 350 gYellow onions (thinly sliced)
• 200 gYellow split peas (rinsed; soak 30 minutes, then drain)
• 30 gTomato paste (about 2 tbsp)
• 0.5 tspGround saffron (bloom in hot water as directed)
• 60 mlHot water (for blooming saffron)
• 220 gDried prunes (Aloo Bukhara) (pitted if needed; soak 20 minutes, then drain)
• 45 mlFresh lemon juice (about 3 tbsp; adjust to taste)
• 18 gGranulated sugar (about 1 1/2 tbsp; adjust to taste)
• 900 mlChicken stock (low-sodium preferred; plus more if needed)

Instructions

1. 1

   Rinse the basmati rice until the water runs mostly clear, then soak it in plenty of cool water with 10 g of the salt for 45 minutes. Meanwhile, rinse the split peas and soak them in cool water for 30 minutes, then drain. Soak the prunes in warm water for 20 minutes, then drain and set aside.

2. 2

   Bloom the saffron: grind it finely if needed, then stir with 60 ml hot water (about 80–90°C). Cover and steep 10 minutes to fully release color and aroma. Pat the chicken dry, then season with turmeric, black pepper, and 4 g of the salt. Let it sit 10 minutes while you heat the pot.

3. 3

   In a heavy pot over medium heat, warm 30 ml of the oil. Add the sliced onions and cook 12–18 minutes, stirring often, until deep golden and sweet. This is the fried onion base. Add tomato paste and cook 2 minutes, stirring constantly, until it darkens slightly and smells caramelized.

4. 4

   Push the onions to the sides and add the remaining 15 ml oil. Add chicken pieces in a single layer and sear 3–4 minutes per side until lightly browned. Pour in the chicken stock, scraping the bottom to release browned bits. Bring to a gentle simmer, then cover and cook 25 minutes on low.

5. 5

   Stir in the drained split peas. Keep the stew at a steady, gentle simmer (small bubbles) and cook 30 minutes, partially covered, stirring carefully once or twice so peas do not stick. If the liquid drops below the chicken, add 120–240 ml hot water to maintain a stew-like consistency.

6. 6

   Add the drained prunes, bloomed saffron (including all liquid), lemon juice, sugar, and the remaining 4 g salt. Simmer 20–25 minutes, uncovered, until the split peas are tender, the chicken is very soft, and the sauce looks glossy and slightly thick. Taste and adjust sweet-sour balance with small additions of sugar or lemon.

7. 7

   Cook the rice while the stew finishes: bring a large pot of water to a rolling boil, add the soaked rice and boil 6–8 minutes until the grains are tender on the outside but still firm in the center. Drain well, return to the pot, and steam on low 35–40 minutes, covered, for fluffy rice.

8. 8

   Rest the stew off heat for 10 minutes so the flavors settle and the sauce tightens. Skim excess surface oil if desired. Serve the khoresh over steamed rice, spooning plenty of saffron-tinted sauce and prunes on top. Finish with 5 g butter per plate (optional) for a traditional rich sheen.