Khoresht-e-Chaghartameh with Saffron Rice

Ingredients

• 500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces 500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, thinly sliced 2 onions, thinly sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon saffron threads, soaked in 2 tablespoons hot water 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 dried limes, pierced 2 dried limes, pierced
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• For the saffron rice: For the saffron rice:
• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 2 cups (470ml) water 2 cups (470ml) water
• 1/2 teaspoon saffron threads, soaked in 2 tablespoons hot water 1/2 teaspoon saffron threads, soaked in 2 tablespoons hot water
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 22g, 4g
• Protein: 32g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the sliced onions and cook until golden brown and caramelized, stirring occasionally.
2. 2.
   Add the minced garlic, turmeric, cinnamon, cumin, and coriander to the pot. Cook for another minute until fragrant.
3. 3.
   Increase the heat to medium-high and add the chicken pieces to the pot. Cook until browned on all sides.
4. 4.
   Stir in the tomato paste and saffron water, coating the chicken evenly.
5. 5.
   Pour in the chicken broth and add the dried limes. Season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 45 minutes to 1 hour, or until the chicken is tender and the flavors have melded together.
7. 7.
   While the stew is simmering, prepare the saffron rice. Rinse the basmati rice under cold water until the water runs clear. In a separate pot, bring the water to a boil. Add the rinsed rice, saffron water, and salt. Stir gently, then cover and cook over low heat for 15-20 minutes, or until the rice is fluffy and cooked through.
8. 8.
   Serve the Khoresht-e-Chaghartameh hot, garnished with fresh cilantro, alongside the saffron rice.

Treat your ingredients with care...

• Saffron — To extract the maximum flavor and color from saffron threads, soak them in hot water for at least 10 minutes before using in the recipe.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or red chili flakes to the stew.
• If dried limes are not available, you can substitute with the juice and zest of one fresh lime.
• To enhance the aroma of the saffron rice, add a few whole cardamom pods or a cinnamon stick to the cooking water.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Khoresht-e-Chaghartameh with a side of saffron rice and a fresh salad of cucumber, tomatoes, and herbs. Accompany the meal with warm flatbread or lavash for a complete Iranian dining experience.

Presentation advice

Garnish the Khoresht-e-Chaghartameh with a sprinkle of saffron threads and a few fresh cilantro leaves for an elegant touch. Serve the saffron rice in a mound on a platter, topped with additional saffron threads for a vibrant presentation.