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As soon as you comprehend the essentials of cooking, it can be such a freeing as well as awarding experience to create a merely delicious dish or baked thing. The smells in your house and the faces of individuals who you share it with are valuable. We hope this Persian chicken and dried apricot stew recipe will offer you some suggestion for you to become an extraordinary chef.

You need diced chicken meat.
Use soft dried apricot, halved.
Provide medium onions, thinly sliced.
You need cinnamon powder.
Use turmeric.
Provide vinegar.
You need to prepare sugar.
You need to prepare saffron water.
You need to prepare salt and chili powder.
Use Olive oil.

This chicken stew, called Khoresht fesenjan, is a traditional Persian dish made with pomegranate juice and walnuts. Toss chicken with paprika, cinnamon and cardamom. Stir in reserved chicken and almonds. Grind all the ingredients for the masala in a food.

In a pan, heat the oil. Add onions and saute until soft..
Then, add cinnamon- turmeric and chilli powder to the onion and saute for 1 minute..
Add diced chicken meat and cook for 6-5 minutes. Remove from the heat and set aside..
In a bowl with 1 ½ cups of water, add saffron water, vinegar and sugar..
Mix well and dissolve sugar..
Transfer fried ingredients and halved apricots to the pot, add sugar-vinegar mixture to the pot..
Simmer gently for about 25 minutes. Once it is ready serve it with rice..
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Ingredients.

Season the chicken with salt and pepper. In a large enameled cast-iron casserole, heat the olive oil. Discard the dried lime, cardamom, allspice and cinnamon stick. Add the red wine vinegar and season the sauce. Khoresht Fesenjan is a Persian stew made with pomegranate juice and walnuts.

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