Description
A recipe for traditional Persian chicken stew featuring the tartness of rhubarb balanced with sweet notes and the aroma of saffron.
Ingredients
Scale
- 2 lbs chicken pieces (thighs or breasts)
- 1 large onion, chopped
- 2 cups fresh rhubarb, cut into 1-inch pieces
- 1/2 cup dried yellow split peas (lappeh), rinsed
- 1/4 cup dried lime powder (limoo amani powder) or 3 whole dried limes, pierced
- 1/2 teaspoon saffron threads, bloomed in 1/4 cup hot water
- 1/4 cup sugar (adjust to taste)
- 2 tablespoons vegetable oil
- 1 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups water or chicken broth
Instructions
- Heat oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes.
- Add the chicken pieces to the pot. Brown them lightly on all sides.
- Stir in the turmeric, salt, and pepper. Cook for 1 minute.
- Add the rinsed split peas, dried lime powder (or whole limes), and the water or broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
- Add the cut rhubarb pieces and the sugar to the stew. Stir gently.
- Continue to simmer, covered, for another 30-45 minutes, or until the chicken is tender and the rhubarb has softened and started to break down, thickening the sauce.
- Stir in the bloomed saffron water during the last 10 minutes of cooking. Taste and adjust sugar or salt as needed to balance the tartness.
- Remove whole dried limes before serving, if used. Serve hot over Chelo (steamed Persian rice).
Notes
- To bloom saffron, crush the threads lightly and steep them in a small amount of hot (not boiling) water for 10 minutes.
- If you prefer a sweeter stew, increase the sugar slightly. If you prefer it more tart, reduce the sugar or add a pinch of dried mint.
- This stew pairs well with fluffy Persian steamed rice (Chelo) garnished with a little butter.
- Prep Time: 20 min
- Cook Time: 1 hour 45 min
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: Persian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12
- Sodium: 350
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 4
- Protein: 45
- Cholesterol: 120