Khoresht Aloo Bokhara

Name: Khoresht Aloo Bokhara
Yield: Here are the quantities for 4–6 people.
Cuisine: Iran
Ingredients: 400 g aloo bokhara, whole dried plums (widely available at Middle Eastern shops now, but you can use dried prunes); 400 g aloo bokhara, whole dried plums (widely available at Middle Eastern shops now, but you can use dried prunes); a little olive oil (or ghee, to be more authentic); 1 large onion, peeled and chopped; 400 g aloo bokhara, whole dried plums (widely available at Middle Eastern shops now, but you can use dried prunes); a little olive oil (or ghee, to be more authentic); 1 teaspoon ground cinnamon plus 1 teaspoon ground turmeric; 1 tablespoon tomato purée; 1 skinned chicken, cut into 8 pieces; 1 teaspoon ground cinnamon plus 1 teaspoon ground turmeric; 150 g yellow split peas (preferably Iranian or Indian); sour grapes and sour grape juice; sour grapes and sour grape juice

Plum Hotpot with Chicken

Preparation info

Here are the quantities for
4–6
people.

Difficulty
Easy

Appears in

Persia in Peckham

By Sally Butcher

Published 2007

About

This is a really lush casserole – thick and gloopy, sweet and sour, with both crunch and squidge. It should really be called chicken casserole with plums, but as I invariably scoff the plums and peas and sauce, I rarely have room left for the chicken. As a general rule, the meat part of a khoresht is largely a detail and so, with a small twist, most of the recipes featured in this book can be made just as successfully in vegetarian or even vegan mode.

Ingredients

Asia
Iran
Stew
Gluten-free

Ingredients

Method