Khoresh-e Holu (Persian Peach and Chicken Stew)

There was a freeze this spring that hurt central Delaware’s peach harvest. But seemingly not so to the north and south of us. I was able to pick up some great peaches from Milburn Orchards in Elkton, MD.

Some went into a salad at lunch time, some will be eaten ripe and juicy, but these 4 went into an absolutely delicious stew with some of their dried cousins.

This stew is rich, yet bright – luscious might be the best descriptor. We had some leftover rice that we heated up, but this would be amazing with some nice tahdig.

The round circle on the left is fried potato – my attempt at some “fake” tahdig – it was passable, but the real stuff would have been even better.

Khoresh-e Holu (Persian Peach and Chicken Stew)

slightly adapted from Turmeric & Saffron

2 pounds boneless skinless chicken breasts, cut into 2-inch pieces

4 firm, slightly under-ripe yellow peaches, peel, remove the pits and cut into slices (from Milburn Orchards)

4 dried peaches, cut in half

1 large yellow onion, thinly sliced

3 garlic cloves, minced

1 teaspoon turmeric

1/3 teaspoon ground cardamom

1/3 teaspoon cinnamon

2 tablespoons freshly squeezed lime juice

1 tablespoon brown sugar

Salt and pepper to taste

Vegetable oil or olive oil

Directions

Heat 3 tablespoons oil in a pot or dutch oven, add the sliced onion and saute until light brown over medium-high heat. Add the garlic and turmeric and saute for another 2 minutes.

Add the chicken, 1/2 teaspoon salt, 1/4 teaspoon black pepper and brown the chicken well, about 3 – 4 minutes per side.

Add the dried peaches, cardamom and stir to combine.

Add water to cover the chicken pieces (about 4 cups). Bring to a boil, reduce heat and cover and cook for 40 minutes.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the sliced peaches and saute lightly on both sides for a couple of minutes. Add the sliced peaches to the pot with the chicken. Add cinnamon, lime juice and sugar, stir gently, cover and simmer for another 15-20 minutes over medium-low heat. Taste and adjust the seasoning. Serve over Persian rice. Enjoy!