🍽️Stew

Persian Peanut Curry Stew (Khoresht Kari)

Name: Persian Peanut Curry Stew (Khoresht Kari)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Stew
Ingredients: 750 g chicken, cut into serving pieces; 2 tablespoons curry powder; 1 large onion, finely chopped; Salt and black pepper, to taste; 150 g unsalted peanuts, finely ground; 1 teaspoon ground ginger; 1 teaspoon ground cardamom; 1 teaspoon ground nutmeg; 3 tablespoons fresh lemon juice; Water, as needed

"Indulge in a luxurious fusion of velvety ground peanuts and aromatic Persian spices in this comforting, golden-hued chicken stew."

Prep:20 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

750 g chicken, cut into serving pieces
2 tablespoons curry powder
1 large onion, finely chopped
Salt and black pepper, to taste
150 g unsalted peanuts, finely ground
1 teaspoon ground ginger
1 teaspoon ground cardamom
1 teaspoon ground nutmeg
3 tablespoons fresh lemon juice
Water, as needed

🌱 Gluten-Free🌱 Dairy-Free🌱 High-Protein🌱 Low-Carb Friendly⚡ Medium

❤️Health78%

😋Taste92%

🥳Joy88%

👨‍🍳Difficulty45/100

📜 The Story

This dish represents a sophisticated intersection of Persian culinary techniques and Silk Road influences, where the traditional nut-based thickening methods of Iran meet the vibrant spice palettes of South Asia. While less famous than Fesenjan, it highlights the historical trade of curry powders and warm spices that eventually found a home in the refined, slow-cooked stews of the Persian plateau.

🧬 Flavor DNA

🍋Sour

6/10

🧂Salty

5/10

🌶️Spicy

4/10

🍯Sweet

3/10

🍄umami

8/10

☕Bitter

2/10

✨ Sensory Profile

"A rich, velvet-textured gravy that releases the intoxicating warmth of toasted cardamom and nutmeg as it hits the plate. The earthy, buttery aroma of ground peanuts provides a grounding base for the bright, citrusy finish and the tender, spice-infused morsels of chicken."

Chef's Mastery

💡

The Secret

Toast the whole peanuts lightly in a dry pan before grinding them; this releases the natural oils and significantly intensifies the nutty depth of the finished stew.

⚠️

Avoid This

Adding the reserved cooking liquid too quickly, which can cause the peanut oils to separate rather than emulsifying into a smooth, thick sauce.

❄️

Storage

Keep refrigerated in an airtight container for up to 3 days; the sauce will thicken significantly as it cools, so whisk in a tablespoon of warm water when reheating.

Instructions

Season the chicken lightly with salt and black pepper. Place it in a pot with half of the chopped onion and add enough water to just cover the chicken. Bring to a gentle simmer and cook until the chicken is partially cooked but not falling apart. Remove the chicken and reserve the cooking liquid.

In a clean pot, sauté the remaining chopped onion over medium heat until soft, translucent, and lightly golden.

Add the partially cooked chicken to the onion and stir gently to coat the pieces evenly.

Sprinkle in the ground peanuts, curry powder, ginger, cardamom, and nutmeg. Stir well to combine, allowing the spices to bloom briefly in the heat.

Gradually add some of the reserved cooking liquid, stirring continuously, until a thick, smooth stew forms.

Cover and simmer gently over low heat until the chicken is fully tender and the flavors are well blended, stirring occasionally to prevent sticking.

Stir in the fresh lemon juice and simmer for an additional 2–3 minutes. Taste and adjust seasoning before serving.