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Persian Zereshk Stew

Serves 4 to 6 Entree chicken, Poultry

Persian Zereshk Stew

Persian Zereshk Stew is a staple of home-cooked meals, embodying the generous spirit of Persian hospitality. Traditionally crafted for family gatherings, it is a dish where ingredients are measured by instinct, not precision, reflecting the warmth and intuition of the cook. Chicken thighs serve as the heart of this stew, enriched with the vibrant tang of barberries, and a hint of saffron, making it a delight on any shared table.

This stew is a symphony of flavors, where the tartness of barberries mingles with the savory richness of tender chicken. The saffron whispers a floral note, enhancing the dish's aromatic profile. Each bite is a harmonious balance, offering a taste that is both comforting and invigorating, perfect for a leisurely family meal.

Ingredients

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

Method

  1. Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot over medium-high heat. Pat 700 g of chicken thighs dry with paper towels, season them generously with fine sea salt, and add them to the pot. Brown the chicken on all sides until they develop a deep golden color, about 5-7 minutes per side. Remove the chicken from the pot and set aside.
  2. Peel and finely chop 1 onion. In the same pot, add the chopped onion to the remaining oil and chicken drippings. Cook over medium heat, stirring occasionally, until the onion becomes soft and translucent, about 5 minutes. This will help build the base flavor of the stew.
  3. Rinse 1 cup of barberries under cold water to remove any grit, then add them to the pot with the onions. Stir the barberries for about 2 minutes until they start to plump up and release their tart aroma. This step is crucial as it infuses the stew with the signature tangy flavor.
  4. Return the browned chicken thighs to the pot, nestling them among the onions and barberries. Add a pinch of saffron, which has been crushed and dissolved in a tablespoon of warm water, to the pot. Stir gently to combine, ensuring the saffron is evenly distributed for its aromatic flavor.
  5. Cover the pot and reduce the heat to low. Allow the stew to simmer gently for about 30 minutes, or until the chicken is cooked through and tender. The chicken should be easy to pull apart with a fork, and the sauce should have thickened slightly from the juices of the chicken and barberries.
  6. Taste the sauce and adjust the seasoning with more fine sea salt if needed. If the sauce is too thin, increase the heat slightly and let it reduce until it reaches your desired consistency. The sauce should cling lightly to the chicken, providing a rich, flavorful coating.
  7. Once the stew is ready, remove it from the heat and let it rest for a few minutes. This allows the flavors to meld together. 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.

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