Persian cuisine is a world class tradition that deserves more recognition. While I don’t believe its diverse flavors and styles are as widely known as they should be, this classic khoresh offers a perfect introduction. It’s a foundational dish instantly recognizable to any Persian family and one of my personal favorites, refined over many years.

Ingredients:

1 lb boneless skinless Chicken Thighs. 

3 Tbsp Vegetable Oil, I like avocado oil. 

1 lb Green Beans, ends removed, cut into 2-inch pieces

1 large yellow Onion, finely chopped

3 large Garlic cloves, minced

1 cup Tomato sauce or Passata

1 cup sliced Cherry Tomatoes 

1-2 Tbsp Tomato Paste 

1 Tbsp Fenugreek leaves 

1/2 teaspoon Turmeric powder

1/4 teaspoon Cumin powder

1/4 teaspoon Cinnamon

1/4 teaspoon Cayenne Pepper

2 tablespoons fresh Lime juice

Salt and pepper to taste

Preparation:

Heat 2 tablespoons of oil in a large saucepan over medium heat, add the chopped onion, saute until soft. 

Add the minced garlic and saute for another 2-3 minutes. Add turmeric, stir well. Add the chicken pieces, salt and pepper, cumin, and cayenne pepper, cook until the chicken is no longer pink.

Add the chopped tomatoes, the tomato sauce and fenugreek, mix well. Add enough water or broth to cover. Add tomato paste and bring to a gentle boil for a few minutes. Reduce the heat, cover, and cook on low heat for 45-50 minutes.

In the meantime, in a large frying pan sauté the green beans lightly for a couple of minutes in 1 tablespoon of oil over medium heat. Add the beans to the pan, add cinnamon, the lime juice, add additional hot water if necessary, taste, and adjust the seasoning. Cover and cook for another 15-20 minutes on low heat until the chicken pieces and green beans are tender, most of the water evaporated and the tomato sauce thickened. If you feel it is not as thick as you’d like, you can simmer it uncovered for this last 15-20 minutes.

Serve with steamed basmati rice or tahdig.