Thursday, May 5, 2011

Carrot Khoresh (Stew)

From: Persian Cooking for a Healthy Kitchen 

4 Servings
1 cup slivered orange peel
3 T olive oil
1/2 pounds lean grass fed chicken
2 medium onions, peeled and thinly sliced
1 pound carrots, scraped and sliced
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cardamom
1 tsp fresh grated root or 1/2 tsp powdered ginger
1/4 tsp saffron, dissolved in 1 Tb hot water
2 cups orange juice
1/2 cup lime juice
1 cup pitted prunes (optional)

1.  To remove bitterness from  the orange peel, place it in a saucepan and cover with cold water. Bring to a boil, reduce heat and simmer for 10 minutes.
2.   Heat 3 T oil in a pan and saute chicken and onion over medium heat, stirring occasionally for 20 minutes. Add carrots, salt, pepper, cinnamon, cardamom, nutmeg, ginger, saffron water, and orange peel and saute for a few more minutes.
3.  Add orange juice and lime juice. Bring to a boil, reduce heat, cover and simmer for 1 1/2 hours over low heat. Stir occasionally.
4.  Check for tenderness of chicken and carrots. Adjust seasoning if needed. Keep warm till ready to serve.
5.  Serve with saffron steamed rice, brown or white rice. 

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