Cooking Persian food can seem to be a daunting task. I’ll admit, I was intimidated at first. It’s the number one reason most of my Iranian friends don’t cook Persian food. Most complain that it’s too difficult or time consuming. But when you actually try it, it’s much easier than it seems. Trust me, if my little brother can make Fesenjoon off my recipe, anyone can!
I wanted to include a Khorest (Persian stew) recipe that even the most novice cook could make. This simplified recipe for Khorest-e Kadu is very easy to prepare and can be made in about an hour. The prep work is minimal and you only get one pot dirty. Just to put it in perspective……during my son’s afternoon nap, which is usually only an hour and a half, I was able to eat my lunch, prepare this stew, clean up the kitchen and still have time to do an art project with my daughter!
1.5 lb skinless boneless chicken thighs
1 medium onion, thinly sliced
1 tsp turmeric
2 medium zucchini, cut into 1 inch pieces
4 heaping tbsp tomato paste (approx a small can)
1.5 cups low sodium chicken broth
juice of one lemon
1/4 tsp of ground saffron dissolved in two tbsp hot water
salt & pepper
8-10 whole grape tomatoes
Heat 2 tbsp of vegetable oil over medium high heat in a large heavy saucepan or dutch oven. When the oil is hot, brown the chicken, about 3 minutes per side.
Transfer the chicken to a plate and set aside. If necessary add another tbsp of vegetable oil and add the sliced onions. Fry the onions for 8-10 minutes or until they are slightly golden. Add the turmeric and fry for one more minute.
Add the zucchini and fry, stirring frequently for about 4 minutes. If you find that the bottom of the pan is getting too brown, turn the heat down slightly, add a few tablespoons of water and scrape the brown bits from the bottom of the pan.
Add the tomato paste and fry for one more minute. Return the chicken to the pan. Then add the chicken broth, the saffron water, lemon juice, one tsp of salt and 1/2 tsp of pepper. Bring to a boil and turn down heat to medium low. Cover and simmer for 45 minutes, stirring occasionally. In the last 20 minutes add the grape tomatoes.
When ready, check for seasoning. Add more salt, pepper or lemon juice if desired. The stew might seem very watery when it is very hot. It will thicken up a bit as it cooks down. What I personally like to do is cool it completely and then heat it up again before I serve it.
Serve with steamed rice. Enjoy!