Persian cuisine is known for their stews (khoresh) and their rice (polow) dishes; they’re also known for their fabulous kebabs. I myself don’t make these stews or rice much because I have no shortage of supply from my family and friends. The hubby is usually their tech support for Apple products and they usually repay in khoreshes and I become a beneficiary by association. ;)
Some Persian food like the rice dishes require extensive preparation, but this mushroom khoresh is one of the easiest to make, besides who doesn’t like mushroom and chicken? This recipe is taken from “New Food of Life” by Nagmieh Batmanglij. My book is the 2000 edition. Can’t wait to get my hands on the 25th anniversary edition published last year.
2 large onions, peeled and thinly sliced
2 cloves of garlic, peeled and crushed
2 pounds chicken legs, cut up, or 1 pound stew meat (lamb, veal, or beef), cut in 1-inch cubes
6 tablespoons oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound fresh mushrooms
2 tablespoons flour
2 tablespoons chopped fresh parsley
2 tablespoons fresh lime juice
1/4 teaspoon ground saffron dissolved in 1 tablespoon hot water
2 egg yolks, beaten
1 teaspoon ground cumin (optional)
- In a Dutch oven, brown onions, garlic, and meat or chicken in 3 tablespoons oil. Add salt and pepper. Pour in water — 1 1/2 cups for meat, 1/2 for chicken. Cover and simmer over low heat for about 1 1/2 hours for meat or 45 minutes for chicken, stirring occasionally.
- Clean mushrooms, cut off stems and slice. Sprinkle with flour and parley and saute in 3 tablespoons oil.
- Add mushrooms, lime juice, and saffron water to the meat. Cover and simmer 35 minutes over low heat.
- Taste the stew and adjust seasoning. Add beaten egg yolks and cumin if desired. Simmer 5 minutes over low heat, gently stirring.
- Transfer the stew to an ovenproof casserole. Cover and place in a warm oven until ready to serve. Serve hot from the same dish with chelow, saffron-steamed rice.
I fully intended to use skinless chicken thighs but for some reason I ended up with skinless breasts. Instead of parsley, I used cilantro which is also used for garnish. I did not use any cumin because I did not have any at hand. Most Persian cooks actually use turmeric and my friend and mother-in-law told me they always add a little turmeric to all the khoreshes.