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

Khoresht-e Porteghal خورش پرتقال

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

⏱ 90 min

Ingredients

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  • 1350 g boneless chicken thighs
  • 4½ onions
  • 2¼ tsp turmeric
  • 4½ orange peel, in thin strips
  • 4½ carrots
  • 565 ml orange juice
  • 2¼ tbsp sugar
  • 90 g flaked or slivered almonds
  • 2¼ tbsp saffron threads, ground and dissolved in 4 tbsp hot water
  • 11¼ tbsp oil
  • salt (to taste)

Method

  1. 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.
  2. Cut the orange peel into thin strips and blanch twice for 5 minutes to remove bitterness.
  3. Cut the carrots into sticks and fry with the peel and almonds in the remaining oil.
  4. Add everything to the chicken with the orange juice, sugar and saffron and simmer for 20 minutes. Serve with rice.