Persian Chicken Stew – Khoresh-e-Morgh
2 hrs 30 min
A Persian braise of whole chicken with tomato, warm spices and carrots, simmered until tender and served over rice.
| prepPeel and chop 3 carrots into chunks | ||||||
| 30 g butter | Heat butter, sauté onions & garlic | Add spices, stir to bloom | Brown chicken on both sides | Add tomato paste & puree | Add broth & carrots, simmer 2 hrs | Remove bones, serve over rice |
| 150 g diced onions | ||||||
| 20 g crushed garlic | ||||||
| 1 tsp turmeric | ||||||
| 1 tsp cinnamon | ||||||
| 2 tsp salt | ||||||
| 1 whole chicken | ||||||
| 45 g tomato paste | ||||||
| 240 ml tomato puree | ||||||
| 720 ml chicken broth | ||||||
| 3 carrots, chopped | ||||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.