Name: Peach Khoresh (Khoresh-e hulu)
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: Makes 6 servings
Cuisine: Iranian
Ingredients: 1 teaspoon advieh (Persian spice mix)*; ¼ teaspoon turmeric; 1 pound (450 g) boneless, skinless chicken thighs, cut into 2-inch/5cm cubes, or stew meat (lamb, veal, or beef); ½ teaspoon freshly ground pepper; 1 teaspoon sea salt; 5 firm peaches (not ripe); 2 tablespoons chopped fresh mint; ¼ teaspoon ground saffron dissolved in 1 tablespoon rose water; 2 large onions, peeled and thinly sliced; ½ cup (100 g) light brown sugar or grape molasses; 6 tablespoons oil, butter, or ghee*; ½ cup (120 ml) fresh lime juice

Preparation info

Makes
6
servings

Difficulty
Medium
Ready in
2 hr 30

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Peaches originally came from China to ancient Persia, and were distributed to the West from there. Many languages refer to peaches as a Persian fruit: in French, pêche; in Russian, persik; in Italian, pesca; and in German, pfirsich.

Ingredients

6 tablespoons oil, butter, or ghee*
2 large onions, peeled and thinly sliced
1

Method

In a Dutch oven, heat 3 tablespoons oil over medium heat and brown the onions and chicken. Add salt, pepper, turmeric, and advieh, and sauté for 1 minute.
Pour in water—1 cup/240ml for chicken, 2 cups/480ml for meat. Cover and simmer over low heat for 1 hour for mea