Name: Orange Khoresh (Khoresh-e porteqal)
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: Makes 6 servings
Cuisine: Iranian
Ingredients: 6 tablespoons oil, butter, or ghee*; 2 large onions, peeled and thinly sliced; 2 pounds (900 g) chicken legs, cut up, or 1 pound (450 g) boneless, skinless chicken thighs, cut into 3-inch/7.5cm cubes; 1 tablespoon slivered pistachios; ¼ teaspoon ground saffron dissolved in 1 tablespoon orange blossom water; 1 tablespoon slivered almonds; ¼ cup (60 ml) fresh lime juice; ½ cup (100 g) brown sugar or 2 tablespoons grape molasses; 1½ cups (360 ml) freshly squeezed orange juice; 2 large carrots; 4 large oranges (used for zest), segmented*; 2 tablespoons wine vinegar; 1 teaspoon advieh (Persian spice mix)*; 1 teaspoon sea salt; ½ teaspoon freshly ground black pepper; ½ teaspoon turmeric; 1 tablespoon all-purpose flour; Zest of 4 oranges

Preparation info

Makes
6
servings

Difficulty
Medium
Ready in
2 hr 30

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

6 tablespoons oil, butter, or ghee*
2 large onions, peeled and thinly sliced
2

Asia
Iran
Main course
Southeast Asia

Method

In a Dutch oven, heat 3 tablespoons oil over medium heat and brown the onions and chicken. Sprinkle in flour, orange zest, advieh, salt, pepper, and turmeric, and sauté for 1 minute.
Pour in the orange juice. Cover and simmer over low heat for 35 minutes.
Meanwhile, peel the carrots and slice into thin slivers. Sauté in 2 tablespoons oil for a few min

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