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5 December, 2014

Khoresht Aloo (Chicken and Plum Stew)

Posted in : Stews on by : mnghamaty@gmail.com

Ingredients: Serving 6-8 persons

    • 6 to 8 chicken pieces
    • ½ cup of prunes: about 10 average size dried plums. Cut each prune in half (if desired)
    • 2 large diced onions
    • 2 tablespoon of olive oil
    • 1½ teaspoon of sugar (optional)
    • 1 tablespoon of tomato paste
    • 1½ cup of water (add water after all the juice is out)
    • 1 teaspoon of turmeric
    • 1 teaspoon of saffron
    • ½ teaspoon of pepper (taste)
    • 1 teaspoon of salt (taste)

Directions – Saffron:

Mix 1 teaspoon of saffron with ¼ cup of hot water and put it aside.

Directions – Caramelizing Onions:

Over medium heat in a large sauté pan add the olive oil and sliced or chopped large onions. Add the salt, the pepper, the turmeric powder, and the sugar. Sauté the onions until its color is golden brown (about 10-15 minutes). For additional flavor, add 1 tablespoon of cognac at end of the sautéing process (this step is optional).

Directions – Chicken:

Rinse the chicken thighs and breasts thoroughly. Over medium heat, in a large pot add the olive oil and the chicken. Cook each side of the chicken until its color become golden brown (about 5-6 minutes).


After browning the chicken pieces, add the water, the salt, the pepper, the turmeric powder, the tomato paste, the caramelized onions, and the sugar to the pot over medium heat. Put the lid on to simmer and let the water come to boil. Let the chicken pieces cook for another additional 10 minutes. Add the plums and saffron at this time. Continue to cook the chicken pieces for another additional 45 to 50 minutes. Optional step – for additional flavor, add ¼ of cup cognac to the stew and add 10
more minutes to the cooking time.


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