Saffroned Chicken + Yogurt Braise

Name: Saffroned Chicken + Yogurt Braise (Khoresh-e Mast-e Esfahani ba Morgh)
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: Serves: 4 to 6
Cuisine: Iranian
Ingredients: 2 medium onions, thinly sliced; ¼ cup/30 g slivered pistachios; 1 cup barberries, cleaned; 2 lb/900 g skinless and boneless chicken thighs cut into 4in/10cm pieces; Zest of 2 oranges or 2 tablespoons dried slivered orange peel; 1 teaspoon ground saffron threads dissolved in ¼ cup/60 ml rose water; 2 tablespoons oil, butter, or ghee; ½ cup/80 g raw almonds; 3 kaffir lime leaves; 2 teaspoons sugar; 2 tablespoons oil or ghee; 2 cups/480 g strained plain whole yogurt or labneh; Bowl of fresh Persian basil leaves; 1 tablespoon oil; ¼ cup/35 g raisins; ¼ cup/30 g coarsely chopped walnuts; 2 teaspoons fine sea salt; 1 cup/170 g whole almonds; ½ teaspoon freshly ground pepper

Khoresh-e Mast-e Esfahani ba Morgh

Preparation info

Serves:
4 to 6

Difficulty
Medium
Ready in
1 hr 55

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

The spicy chicken version of this braise, which features in my Food of Life is attributed to the fourteenth-century Mughal court. This version is a variation from the sixteenth-century Safavid court.

Ingredients

Chicken

2 tablespoons oil, butter, or ghee
2 medium onions, thinly sliced
2

Asia
Iran
Main course
Gluten-free
Spicy

Method

For the chicken: Heat the oil in a medium-sized enameled cast-iron braiser or pot over medium heat until hot. Add the onions and sauté for 5 to 10 minutes until translucent. Add the chicken and sauté for another 5 minutes until browned. Add the salt, pepper, saffron-rose water, orange zest, lime leaves, and ½ cup/120ml water, then cover and cook for 10 to 15 minut