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Persian Zereshk Stew 2

Serves 4 to 6 Entree chicken, Poultry

Persian Zereshk Stew 2

Zereshk Stew is a cherished Persian dish, often gracing the table during family gatherings and special occasions. This particular version, adapted for the comforting familiarity of home cooking, captures the essence of Persian culinary traditions. Here, ingredients are measured with intuition, as a Persian cook would, ensuring each pot is a unique creation that reflects the cook's own hand.

The stew offers a delightful balance of flavors, with tender chicken thighs enveloped in the tartness of barberries and the warm, aromatic kiss of saffron. The onion adds a subtle sweetness, while a generous use of vegetable oil creates a rich, satisfying texture. Salt is a personal choice, enhancing the dish to taste, making it an intimate experience shared around the table.

Ingredients

  • 700 gchicken thighs
  • 1 cupbarberries
  • 1onion
  • 2 tbspvegetable oil
  • pinchsaffron
  • to tastefine sea salt

Method

  1. Begin by patting the 700 g chicken thighs dry with paper towels. Season them generously with fine sea salt and a pinch of saffron. Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the chicken thighs, skin-side down, and brown them for about 5 minutes on each side until they develop a deep golden color and the skin is crispy.
  2. While the chicken is browning, finely chop 1 onion. Once the chicken is browned, remove it from the pot and set aside. In the same pot, add the chopped onion to the remaining oil and chicken drippings. Cook the onion over medium heat, stirring occasionally, until it becomes translucent and tender, releasing a sweet aroma.
  3. Rinse 1 cup of barberries under cold water to remove any grit. Add the rinsed barberries to the pot with the onions. Stir them together gently, allowing the barberries to soften and infuse their tart flavor into the onions. Return the browned chicken thighs to the pot, nestling them among the onions and barberries.
  4. Cover the pot and reduce the heat to low, allowing the stew to simmer gently. The chicken should cook through and absorb the flavors of the barberries and onions. Check occasionally to ensure the liquid level is sufficient to prevent sticking, adding a splash of water if necessary.
  5. Once the chicken is tender and cooked through, remove the lid and increase the heat slightly to reduce the sauce. Stir occasionally until the sauce thickens slightly and clings to the chicken, tasting and adjusting the salt as needed.
  6. Finish the stew by sprinkling a pinch more saffron over the top for added aroma and color. Serve the Persian Zereshk Stew 2 warm, ideally with a side of fluffy rice, allowing the tartness of the barberries to complement the rich, savory chicken.
Cover of Authentic Persian Cuisine
From the cookbook

Authentic Persian Cuisine

This recipe is from Authentic Persian Cuisine by Yassine Sbiti — the Persian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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