Chicken Khoresh

I have been experimenting with Persian food, and must say I am really enjoying it. It\’s healthy, has lots of flavor and tastes wonderful. It’s so different than other foods I have tried, so here is my most recent attempt. I think it really turned out well.

Just so you know a khoresh is sort of stew and can be made with many different ingredients. Khoresh actually means “stew” in Farsi. It is a really versatile cooking method. I would love to give credit for the initial recipe, but I’ve totally forgotten where I got it and after so many modifications I just can’t remember. 


1 1/2 lbs of boneless skinless Chicken thighs, cut into 1 inch pieces

5 cups of Celery, sliced into 1 inch pieces.
3 cups of Parsley, chopped
1/2 cup of Mint, chopped
1/2 cup of Cilantro, chopped
5 Tbsp of Vegetable Oil
4 cloves of Garlic, sliced
2 medium size Onions, sliced thinly
2 tsp Turmeric
Salt and Pepper
1 tsp Saffron crushed with a tiny bit of sugar and then mixed with 2 Tbsp hot water.
1-2 cups Water
Basmati Rice

In a sauté pan, heat 2 Tbsp of the oil and cook the celery for 10 minutes until translucent. Then add the chopped herbs and sauté for another 10 minutes and set aside.

In a heavy cast iron pan, heat the other 3 Tbsp of oil and brown the onions, then add the garlic and salt and the chicken and cook until the mixture is browned and caramelized.

Add in your pepper, turmeric, and herbs and mix together, then add your saffron mixture, and your 1-2 cups of water and bring to a simmer and cook uncovered for two hours.

Serve with basmati rice.

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