The foundations of many Persian stews are saffron, tomatoes, pomegranate, or large quantities of herbs, and they can feature a wide range of vegetables and meats. Khoresh is frequently served with Persian steamed basmati rice, a medley of flatbreads, and side dishes such as yogurt and pickled vegetables.
Steps to Make It
Gather the ingredients.
Saute the butternut squash with 2 tablespoons of the olive oil in a large dutch oven for 10 minutes or until lightly golden brown. Remove from the pan and set aside.
Add the remaining 1 tablespoon of oil and saute the chicken pieces for 3 to 5 minutes on each side to give them a touch of color. Remove the chicken from the pot and set it aside.
Discard all but 2 tablespoons of oil in the pot, add the onion, and saute for 10 minutes.
Add turmeric and saute for 2 more minutes.
Add the chicken back to the pot, then add the water. Cover and simmer on low heat for 60 minutes.
Add cinnamon, salt, pepper, sugar, lime juice, prunes, and the butternut squash. Continue to cook covered for another 30 minutes, or until the chicken is completely tender.
Pour in the saffron water and gently stir and remove from the heat. Allow the stew to rest for 10 minutes before transferring it to a serving platter.
Garnish with pistachios and serve with steamed basmati rice or flatbreads.
