Persian Curry Chicken Stew with Walnuts (Khoresh Kari)
"Indulge in a luxurious tapestry of flavors where the creamy richness of toasted walnuts meets the golden warmth of aromatic Persian spices."
Instructions
Place the chicken pieces in a large, heavy pot. Season with salt, then add the tomato paste, fried onions, and water. Bring to a gentle boil, reduce the heat, and simmer for 15 minutes.
Stir in the ground walnuts or almonds. Mix gently to prevent sticking, then continue simmering so the nuts release their oils and naturally thicken the stew.
Meanwhile, heat a small portion of the oil in a skillet over medium heat. Sauté the mushrooms and chopped celery until lightly golden and aromatic.
Add the curry powder to the skillet, stir briefly to bloom the spices, then mix in the bloomed saffron and lemon juice.
Transfer the aromatic vegetable and spice mixture to the stew. Add the remaining oil, stir carefully, and cover.
Simmer on low heat for 60–75 minutes, until the chicken is tender and the flavors are fully blended. Taste and adjust salt before serving.