Persian cooking: recipes · Khoresht: stews (served with rice)

Khoresht-e Porteghal خورش پرتقال

Name: Khoresht-e Porteghal
Total time: 90 min
Yield: 4
Cuisine: Persian
Ingredients: 600 g boneless chicken thighs; 2 onions; 1 tsp turmeric; 2 orange peel, in thin strips; 2 carrots; 250 ml orange juice; 1 tbsp sugar; 40 g flaked or slivered almonds; 1 tbsp saffron threads, ground and dissolved in 4 tbsp hot water; 5 tbsp oil; salt (to taste)

Festive chicken stew with oranges, orange peel, carrots and almonds, sweet and fragrant.

⏱ 90 min

Ingredients

1200 g boneless chicken thighs
4 onions
2 tsp turmeric
4 orange peel, in thin strips
4 carrots
500 ml orange juice
2 tbsp sugar
80 g flaked or slivered almonds
2 tbsp saffron threads, ground and dissolved in 4 tbsp hot water
10 tbsp oil
salt (to taste)

Method

Dice the onions and fry golden in 3 tbsp oil, add turmeric and the meat and brown. Cover with water, season with salt and braise covered for 1 hour.
Cut the orange peel into thin strips and blanch twice for 5 minutes to remove bitterness.
Cut the carrots into sticks and fry with the peel and almonds in the remaining oil.
Add everything to the chicken with the orange juice, sugar and saffron and simmer for 20 minutes. Serve with rice.