Khoresh e Morgh / Persian Chicken Stew - خورش مُرغ دستور اصیل ایرانی

[@CafeBagheri]

KHORESH-E MORGH RECIPE Hearty Persian chicken stew Makes: 10 servings INGREDIENTS: -- 4 count Bone-in Chicken Thighs (2 pounds/1 Kilogram) -- 1 large White or yellow onion -- 2 Minced garlic cloves (optional) -- 2 medium Red or Yukon Gold Potatoes -- 2 medium Carrots -- 1 tbsp Turmeric powder -- 2 tbsp Tomato paste -- 1/4 tsp Ground saffron -- 1/2 tsp Cinnamon powder -- 1/4 tsp Cardamom powder -- 1/4 tsp Cumin powder -- 1/4 tsp Cayenne pepper (optional) -- 1 tbsp Lime juice -- 1 tsp Black pepper -- 2 tsp Salt -- 2 - 14.5 oz. cans (3+cups) Chicken broth (heated) -- 2 cups Hot water -- 5 Dried limes (AKA Omani or Amani limes) -- Vegetable oil for sauteing chicken DIRECTIONS: -- Have 2 cups of water boiling in a kettle on stove, ready to be used. -- Pre-process your ingredients: -- Slice the onion. -- Mince the 2 cloves of garlic (if using). -- Cut the potatoes into 1-inch chunks. -- Cut the carrots into pinky-finger-sized sticks. -- Take the skins off the 4 chicken thighs (keep the bones in). -- Shred 2 medium-sized Roma tomatoes (with skin on) into a small bowl (using the large side of a box shredder). -- Puncture 5 Persian dried limes and soak them in a small bowl of hot water to re-hydrate (put a small saucer or other small object on them to force them down under the water). -- In a medium bowl, make a salt brine with 2 to 3 Tbsp of salt and about 4 cups of lukewarm water. -- Place the 4 chicken thighs in the salt brine and ensure thighs are submerged in the brine. Let the chicken brine for at least 1 1/2 hours. -- In a medium-sized pot (or Dutch oven), heat 3 Tbsp vegetable oil on medium high. -- Sauté the chicken thighs, 4 minutes on each side (they should have developed some color on the surface). -- Remove the par-cooked thighs from the pot and put aside in a plate (no need to tent or keep warm). -- Lower the temperature under the pot to Medium. -- Add 2 more Tbsp of vegetable oil in the same pot and add all the sliced onions and mined GARLIC (if using). -- Immediately add the turmeric over the onion slices and stir to incorporate. -- Add tomato paste and stir to incorporate. -- Sauté onions, turmeric and tomato paste for at least 3 minutes while stirring once every 60 seconds. -- Add carrot sticks and potato chunks and cook another 2 minutes while stirring occasionally. -- Add the hot chicken broth and 1/2 cup of hot water and the shredded tomatoes. -- Add the 5 pre-soaked dried limes. -- Add the 4 par-cooked chicken thighs and any juices left behind on the plate back into the pot. -- Stir thoroughly to incorporate. -- Bring the stew pot to a boil, then immediately drop the temperature to simmer (low setting). -- Cover the pot and simmer for 1 hour. -- At 20 and 40 minutes, remove the lid and briefly stir the stew, then cover and keep simmering. -- After 1 hour, give the stew another thorough stir and add salt, pepper, cumin, cardamom, cinnamon, and cayenne pepper (if using). -- At this point, remove the bones from the 4 chicken thighs and break the meat of each thigh into 4 to 5 pieces (do not shred the meat). Stir again to incorporate. -- Cover and simmer for another 15 minutes. -- After about 1 ½ hours (which include the 75 minutes of simmering) the stew is ready. -- Push the pot off the heat, then stir in lime juice and ground saffron and stir well. -- NOTE: Adding lime/lemon juice to boiling broth will make it a bit bitter. Always add your acidic juices at the end and before serving. -- Stir one more time and do a final test/adjustment of salt and pepper. -- Let the stew sit for 5 minutes before serving. Serving: -- Serve in individual small bowls with fried potato sticks (or shoestring French fries) on top. -- Serve with Persian Saffron Rice with a side of Shirazi or a garden salad.

[@blankie7]

I just love your videos!

[@minehearp3041]

Looks amazing ing

[@lga5994]

I love Persian food, it has a unique taste to it and very distinctive. Thanks for your videos!

[@sniper10666]

It’s funny this , cause my mum used to make this when I was growing up even though I’m Portuguese and not of the Islamic faith I missed it quite a lot as she’s passed but I will definitely try this one during our winter here in Australia

[@fathersonandskillet]

You always seem to know what will hit the spot. That looks delicious!

[@matthewbanno3407]

Another Persian achievement 👍thanks. I thought the dry lime should be pierced to let the flavour circulate while boiling in the pan. 🤞🥃 and a happy new year.

[@CafeBagheri]

@@matthewbanno3407 ... it was. It is included in the video; sorry if it was missed in the video.

[@CafeBagheri]

@@matthewbanno3407 ... Thanks again Matthew, for your continued support. I checked. The proper puncturing and soaking of dried limes is indeed in the recipe placed in comment section here but it was missed in the video.

[@aragregorian6039]

How did you know what I exactly needed in this cold weather?

[@tmoney6931]

The salt water brine, should that be room temp or in the fridge?

[@CafeBagheri]

@@tmoney6931 ... as I say in the video and in the written recipe (here in a pinned comment), it is lukewarm water.

[@bluesoverlord]

Looks a little like Massaman from a distance. Interestingly, a Persian delegation visiting the Thai court were treated to a dish created by the chefs for the “Muslim men” (Massaman). It’s what they thought the delegates would like. But the Khoresh is more savory and Massaman is based on coconut milk and has palm sugar added. I love it, but I think it’s why I kept wanting you to add some sweetness to the Khoresh while I was watching (heck, I do full on American and sweeten my fesanjan too much). I’ll have to slap my own hand when I make this!

[@aragregorian6039]

Sorry Blue but I think you got bad history.

[@bluesoverlord]

@ And the correction is what?

[@aragregorian6039]

For the first time I am going to give you a thumbs down 👎. Only because you are going through the motions without any love. And no, save the frites for a gheymeh or something. Sorry!

[@aragregorian6039]

Please give me some time to educate myself. I'll get back to you as soon as I can.

[@CafeBagheri]

@@aragregorian6039 .... I don't understand your comment.

[@dfhhtyu3434]

Knifes behind the stove 😂

[@CafeBagheri]

@@dfhhtyu3434 Isn't that cool?!

[@dfhhtyu3434]

@ it can fall on your gas stove lol

[@CafeBagheri]

@ No, it won't; magnet is very strong.