Khoresh Hulu (Peachy Persian Chicken)
4 lb Chicken breasts cut in pieces
1/2 cup Canola oil
2-3 Large Onions diced, (or 3-4 cups)
2 cups Chicken stock
1/4 cup Lemon juice with 1 table spoon of sugar stirred in.
4 cups Diced, fresh peaches
24 slices Firm fresh peach slices, sprinkle with sugar and pan sear.
(To be used for garnishing, 3 per plate.)
1/2 Tbsp Turmeric
1 Tbsp Cinnamon
1 tsp Cardamom (ground)
1/2 tsp Crushed rose petals; or 1/2 ounce of rose water; or some of each.
1-1/2 Tbsp Salt
1 tsp Pepper
1/4 tsp Crushed saffron; diluted with 1/4 cup hot water, stir.
Sautee onions until golden in color.
Add Advieh (spice), except Saffron, and stir for few seconds.
Add the chicken pieces and sautee until chicken turns white, and then add the stock and juice, and bring to boil. Then turn down flame to low and simmer until almost done (1/2 to 1 hour).
Add the diced peaches and cook for another 20 minutes. Add saffron and adjust the seasoning to your liking.
Serve with basmati rice and your choice of vegetable. We recommend a green vegetable such as steamed broccoli, green beans or sautéed zucchini.
Nush-e Jon! (Bon Appetite)
From Shiraz Grille Restaurant
For more information: www.RestaurantWeekGR.com