Khoresht-e Hulu (persian Peach Stew)

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 1/2 lbs chicken legs (may substitute for meat, if desired)
• 1 large onion, thinly sliced into rings
• 2 tablespoons olive oil
• 1/8 teaspoon turmeric
• 1/4 teaspoon paprika
• 2 -3 teaspoons rose water
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/2 cup lime juice (lemon also works)
• 1/2 cup brown sugar
• 3 firm peaches or 3 nectarines
• 1/4 teaspoon saffron, dissolved in hot water (optional)

Recipe

• 1 trim fat and skin from chicken and chop into bite-sized pieces. heat in a nonstick pan until lightly browned. add the olive oil and onions. cook over medium heat until the onion is transluscent. add rosewater, cardamom, cumin, cinnamon and salt/pepper to taste. add 1 cup water and stir. cover and simmer over low heat for about 30 minutes, stirring occasionally.
• 2 mix the lime juice, sugar and saffron (if using) and stir into the chicken. cover and simmer 30-45 minutes longer.
• 3 wash the peaches or nectarines. remove pits and cut into small wedges. carefully stir into the chicken, cover and simmer 20-30 minutes longer.
• 4 taste and adjust the seasoning. serve hot with steamed long-grain or basmati rice.