Persian Chicken Stew – Khoresh-e-Morgh

Khoresh-e-Morgh is so easy and delicious. I love eating this dish with fresh warm basmati rice, I could eat it all day. This is like Persian comfort food.

I remember coming home from school and I would ask what was for dinner and my mom would just dish out some of this perfectly soft chicken on top of some rice. I would then just devour the food and then proceed to ask for seconds, thirds, fourths, and you get the picture I was a little bit heavy!

I love the simplicity of this dish, it’s so simple yet perfect. This whole dish can serve as a chicken soup if you wanted too.

Recipe

Ingredients

1 Whole Chicken

3 Tbsp. Tomato Paste

1 Cup of Tomato Puree

1 Tsp. Turmeric

2 Tsp. Cumin

1 Tsp. Cinnamon

2 Tsp. Salt

3 Carrots

1 Cup Diced Onions

2 Tbsp. Crushed Garlic

3 Cups of Chicken Broth

2 Tbsp. Butter

Method

Heat the butter in a large pot and then add your onions and garlic. Once you’ve added the onions and garlic, then add your turmeric, cinnamon, and salt. Stir this pot until all the spices are nicely mixed, then add your whole chicken and brown it on both sides.

Then add your tomato puree and tomato paste. Add your chicken broth and carrots to the stew and then cook on medium low for about two hours.

Once the chicken is fully cooked, I like to remove all the bones from the stew so you don’t have any bones in your way.

Then serve on a nice bed of rice.

Enjoy!