Plum and Apricot Khoresh

Name: Plum and Apricot Khoresh (Khoresh-e alu qormeh qeisi)
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: Makes 4 servings
Cuisine: Iranian
Ingredients: 1 teaspoon brown sugar (optional); ½ cup (100 g) dried apricots, quartered; 2 tablespoons dried fenugreek leaves; 1 pound (450 g) stew lamb, or skinless, boneless chicken thighs, cut into 2-inch/5cm pieces; 1 pound (450 g) stew lamb, or skinless, boneless chicken thighs, cut into 2-inch/5cm pieces; 3 tablespoons oil, butter, or ghee*; 3 tablespoons oil, butter, or ghee*; 3 tablespoons oil, butter, or ghee*; ⅓ cup (70 g) yellow split peas; ½ teaspoon ground saffron dissolved in 2 tablespoons rose water; ½ teaspoon ground saffron dissolved in 2 tablespoons rose water; ¼ teaspoon grated nutmeg; ½ teaspoon turmeric; ½ teaspoon freshly ground pepper; 1 teaspoon sea salt; 2 large onions, peeled and sliced

Khoresh-e alu qormeh qeisi

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr 50

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

3 tablespoons oil, butter, or ghee*
1 pound (450 g)

Asia
Iran
Main course
Gluten-free
Southeast Asia

Method

In a Dutch oven, heat the oil over medium heat and brown the lamb and onions. Add the salt, pepper, turmeric, nutmeg, and saffron water. Sauté for 1 minute. Add the yellow split peas and fenugreek, and sauté for 20 seconds.
Add the plums, apricots, and 3 cups/720ml water. Bring to a boil, reduce heat to low. Cover and cook for 1½ hours for meat or 45 minutes fo