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Persian Zereshk Stew 3

Serves 4 to 6 Entree chicken, Poultry

Persian Zereshk Stew 3

Persian Zereshk Stew 3 is a cherished family dish, lovingly prepared in home kitchens across Iran. It's a staple at gatherings where the table is set for sharing and the salt is judged by hand rather than measure. This stew reflects the heart of Persian home cooking, where generosity of flavor and tradition unite to create a comforting meal that's passed down through generations.

The succulent chicken thighs are infused with the tangy brightness of barberries, softened by a hint of saffron's aromatic warmth. Each bite is a delightful contrast of tender meat and vibrant, slightly sour berries, creating a harmonious balance that speaks directly to the soul of Persian culinary tradition.

Ingredients

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

Method

  1. Heat a large, heavy-bottomed pot over medium-high heat and add 2 tablespoons of vegetable oil. Pat the 700 g of chicken thighs dry with paper towels to ensure they brown properly. Season the chicken generously with fine sea salt. Once the oil is shimmering, add the chicken thighs to the pot, skin-side down if applicable, and brown them for about 5-7 minutes on each side until they develop a deep golden color.
  2. While the chicken is browning, finely chop 1 onion. Once the chicken is browned, remove it from the pot and set aside. Add the chopped onion to the same pot, using the chicken fat left in the pot to cook them. Stir frequently, scraping up any browned bits from the bottom of the pot, until the onions become translucent and tender, about 5 minutes.
  3. Rinse 1 cup of barberries under cold water to remove any grit and drain well. Add the barberries to the pot with the onions, stirring them in gently. Allow the barberries to cook with the onions for about 2 minutes until they start to plump up and release their tart aroma.
  4. Return the browned chicken thighs to the pot, nestling them among the onions and barberries. Crush a pinch of saffron between your fingers and sprinkle it over the chicken for a subtle aroma and color. Add enough water to just cover the chicken, then bring the mixture to a gentle simmer.
  5. Cover the pot partially with a lid and reduce the heat to low. Let the stew simmer gently for about 30-40 minutes, stirring occasionally. The chicken should be tender and the sauce slightly thickened, with the barberries imparting a vibrant red hue to the dish.
  6. If the sauce is too thin, remove the lid and increase the heat slightly to allow it to reduce to your desired consistency. Taste the sauce and adjust the seasoning with more fine sea salt if needed.
  7. Once the stew has reached the desired consistency and flavor, remove it from the heat. Let it sit for a few minutes to allow the flavors to meld. Serve the Persian Zereshk Stew warm, garnished with fresh herbs if desired, and enjoy it as part of a shared meal.
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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