Wednesday, June 12, 2013
Khoresh-e hulu : A Delicate Meat and Peach Stew
Stew is the only English word we have, which brings to mind, heavy, Irish, one-pot meals, but Khoresh is delicate and refined, closer to something French. Meat, poultry or fish is slowly simmered with a delicate balance of herbs and spices, vegetables or fruits, sometimes beans, grains and nuts.
My favorite of Persian recipes, Khoresh is best when prepared with seasonal vegetables and fruits.
2 med onions, peeled and sliced
1 pound (lamb, veal, beef) I prefer kosher or organic chicken, preferably thigh meat with skin removed
1/3 cup olive oil
Salt and pepper
1/4 teaspoon each of cinnamon, cumin, cardamom, dried rose petals
( this mixture is a Persian spice mix, if you are interested in obtaining, contact me)
1/4 cup lime juice
1/4 cup sugar
1/4 teaspoon of ground saffron dissolved in a tablespoon of hot water
4 unripe peaches sliced into 1/2 wedges
1. In deep pot, or a Dutch oven, brown the onions and meat in 3 tablespoons of oil, add salt, pepper and spices. Pour in the water, 2 cups for meat, 1 for chicken. Cover and simmer on low for almost an hour for meat, 1/2 hour for chicken.
2. In small bowl, mix lime juice, sugar and saffron then stir into the meat. Cover and cook another 15 min.
3. In a skillet, brown the peaches in olive oil, add to the meat and cook for 10 min.
4. The chicken should be tender by now, check for meat.
5. Serve over rice
Makes 4-6 servings