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Khoresh-e alu mosamma, Gilan chicken with dried apricots and prunes

Khoresh-e alu mosamma, Gilan chicken with dried apricots and prunes

Main dishes

A Gilan stew, from northern Iran: pieces of chicken simmered gently with onions, turmeric, dried apricots, and plums, in a short, sweet and sour sauce.

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Recipe from Roozitaa, adapted by Recette de cuisine · · updated on

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A specialty of the Gilan region, this slow-cooked chicken stew with dried fruits is not very watery. The sugar and prunes give it a sweet and sour flavor, a “malas” taste, as it is known in Persian, which can be adjusted to personal preference.

Ingredients and directions

  • Prep time15 min
  • Cook time50 min
  • Total1 hr 5 min
  • DifficultyEasy
  • Cooking methodnibbled
  • Gluten-free

Ingredients

4 people
  • $0.41
  • $0.02
  • $0.32
  • $0.17
  • $0.03

Directions

  1. Finely chop the onions and sauté them in a little oil with the turmeric.
  2. Add the chicken pieces and brown them on all sides. ≈ 3 min
  3. Add the dried apricots, prunes, sugar, a pinch of salt, and some water: this stew should remain relatively thin. ≈ 3 min
  4. Cover and simmer over low heat, without bringing to a boil, for about 45 minutes. If the chicken is cooked before the fruit is, remove it during the last few minutes of cooking so that it doesn’t fall apart.
  5. Taste: The dish should have a sweet and sour flavor. Adjust the sugar to your liking and serve with rice. ≈ 2 min

Equipment

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Before you start

Ingredients

  • One piece of chicken per person
  • 2 or 3 dried apricots per person
  • 2 or 3 prunes per person
  • 2 onions
  • 2 tablespoons of sugar
  • A little bit of turmeric
  • oil
  • salt
  • water

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