Saed News: Prune stew with chicken is one of the traditional and flavorful Iranian dishes, known for its pleasantly sweet-and-sour taste. It is made with chicken pieces, dried prunes, carrots, bell peppers, and aromatic spices, and is typically served with saffron and barberry rice.
According to the Cooking section of Saed News, prune stew with chicken is a traditional and flavorful Iranian dish known for its delightful sweet-and-sour taste. It’s made with chicken pieces, dried prunes, carrots, bell peppers, and aromatic spices, and is typically served with saffron and barberry rice. Sautéing the chicken with saffron and lemon juice, along with using soaked prunes, is the secret to this elegant and tasty stew. With this simple recipe, you can prepare a unique and delicious meal for gatherings or family dinners.
Chicken (drumsticks and breasts): a few pieces
Tomato paste: 2–3 tablespoons
Bell pepper: ½ piece
Carrot: 1
Onion: 1
Brewed saffron: as needed
Lemon juice: 2 tablespoons
Dried prunes (Aloo Bukhara): 10
Boiling water: 1 cup
Salt, black pepper, turmeric, a pinch of curry powder, paprika (optional): to taste
Boil the chicken pieces in water for a few minutes, then drain. Season the chicken with spices, ensuring they are fully coated. Fry the chicken in hot oil, and while frying, pour a little brewed saffron and lemon juice over the pieces.
Finely chop the onion and sauté it in oil. Add the tomato paste and fry it along with some black pepper and turmeric. Pour this sauce over the fried chicken. Add the peeled and chopped carrot and bell pepper pieces. Pour in 1 cup of boiling water and let everything simmer on low heat for about 45 minutes.
Soak the dried prunes in warm water. After 45 minutes of cooking, add the soaked prunes to the stew. Adjust the salt, and let it simmer for another 15 minutes until fully cooked and flavorful. Meanwhile, cook rice the kateh (absorption) style. Sauté barberries with butter and sprinkle them over the rice. Enjoy your meal!
Always soak the dried prunes in warm water for at least 30 minutes to soften them. This helps them blend better into the stew and enhances the dish’s sweet-sour flavor.
If your stew turns out too sour, you can balance it by adding a teaspoon of sugar.
Adding a pinch of cinnamon or a splash of rosewater can give your stew an exceptional aroma and depth of flavor.
