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<\/a><\/p>\nI cook Persian food on weekends, because this cuisine asks you to slow down. In Persian tradition, every food has a nature: it either warms or cools the body and mind. We cook to keep these two in balance, so we feel good in body and soul. That’s why I often tell you whether a recipe is warming or cooling.<\/p>\n A Khoresht (\u062e\u0648\u0631\u0634) is a traditional Persian stew and an essential part of Iranian cuisine. The term refers to a whole family of dishes prepared with different combinations of meat<\/a><\/strong>, vegetables<\/strong>, legumes<\/a><\/strong>, fresh herbs<\/a><\/strong>, fruits<\/a><\/strong>, or nuts<\/a><\/strong>, depending on the region and season. What makes a Khoresht special is the slow cooking process. It should simmer gently over low heat for at least 1\u00bd hours, allowing all the ingredients and spices to develop their flavors and blend into a rich, aromatic sauce. Some varieties require even longer cooking. In Persian cooking, a good Khoresht takes time and should never be rushed.<\/p>\n Khoresht is traditionally served with Chelo (\u0686\u0644\u0648), the Persian style of steamed white rice. The rice is first parboiled and then gently steamed until the grains are light, fluffy, and separate. During steaming, a golden, crispy crust forms at the bottom of the pot. This delicious crust is called Tahdig and is often considered the highlight of a Persian meal. Together, the tender stew, fragrant rice, and crispy Tahdig make a classic combination that is loved in Persian households and served on both everyday and special occasions.<\/p>\n In Iran, rice lands on the table every day, just like potatoes do in Germany. If you only know rice from a boil-in-the-bag pouch, you’re in for a treat. I know no other rice that beats Persian rice for flavor. The secret starts with washing. Rinse your rice up to seven times until the water runs clear. This washes out the starch, so the grains stay light, fluffy and separate.<\/p>\n Persians cook rice in three different ways. For chelo, use the best ingredients you can find, and pick the right rice. Persian rice from the Caspian Sea region is ideal. If you can’t find it, choose aromatic basmati rice. Please skip regular long-grain rice, because it won’t give you the same fluffy texture or aroma.<\/p>\n Use real Persian saffron, too. It’s the queen of spices and far more aromatic than most supermarket saffron. It turns your rice a gorgeous golden yellow and makes your kitchen smell like One Thousand and One Nights. You’ll also need alu bukhara, Persian dried plums. You’ll find them in Persian grocery stores, and dried prunes make a good substitute.<\/p>\n Tahdig is the best part of Persian rice: the crispy, golden crust at the bottom of the pot. “Tah” means bottom, and “dig” means pot. It’s saffron-yellow, crunchy and utterly addictive. You can make tahdig with rice, potato slices or lavash bread. Today, I used lavash.<\/p>\n We break the tahdig into big pieces, and the guest always gets the best one. Hospitality means everything to us, and nothing is more embarrassing than a hungry guest.<\/p>\n At home, I use an electric rice cooker*,<\/a><\/strong> which every Persian household owns. For you, I’ve included a method for a non-stick pot*<\/a><\/strong>. It’s actually my favorite, because the rice turns out even fluffier.<\/p>\n Saffron<\/a><\/strong> is the queen of spices. Persian cooks have treasured it for centuries, not only for its color and aroma, but also for its place in traditional home remedies. Folk tradition says it aids digestion, calms the mind and helps you sleep. People often sip warm milk with a pinch of saffron and cinnamon for a cough, or a tea of peppermint, fennel and lemon balm with three saffron threads for an upset stomach.<\/p>\n Note<\/strong>: These are traditional home remedies from Persian cooking, not medical advice. If you have health concerns, please talk to your doctor.<\/p>\n Where can I buy alu bukhara?<\/strong><\/p>\n You’ll find them in Persian and Middle Eastern grocery stores. If you can’t, use dried prunes. The stew will taste a little sweeter and less tangy.<\/p>\n Which rice should I use for Persian rice?<\/strong><\/p>\n The best choice is Persian rice from the Caspian Sea region, which you’ll find in Persian grocery stores. It’s wonderfully aromatic and turns out fluffy. Basmati rice is a great alternative. Regular long-grain rice won’t give you the same fluffy texture and aroma.<\/p>\n How long should a khoresht simmer?<\/strong><\/p>\n At least 1\u00bd hours on low heat, so the flavors can blend and deepen.<\/p>\n How do I get a crispy tahdig?<\/strong><\/p>\n Wrap the lid in a kitchen towel, turn the heat to its lowest setting, and keep the lid on. Before flipping, dip the base of the pot in cold water for a few seconds.<\/p>\n If you’d love to taste Persia\/Iran with all your senses, set aside a weekend, fire up your stove, and let saffron, plums and a golden crunchy crust take you on a little journey. I’d love to have you along. Even better, tell me how your kitchen smelled.<\/p>\n 4 large chicken legs (thigh and drumstick)<\/p>\n 2 large onions<\/p>\n 2 tbsp oil<\/p>\n 1 tsp turmeric<\/a>*<\/strong><\/p>\n \u00a0400 g (14 oz) alu bukhara (Persian dried plums, sold in Persian grocery stores)<\/p>\n or dried plums<\/a>*<\/strong><\/p>\n 50 g (\u2153 cup) sultanas<\/a>*<\/strong><\/p>\n 250 ml (1 cup) boiling water<\/p>\n \u00bd tsp saffron threads<\/a>*<\/strong><\/p>\n \u00a0a pinch of sugar<\/p>\n salt and pepper<\/p>\n Cut the chicken legs in two at the joint.<\/p>\n Heat 1 tbsp oil in a non-stick pot, brown the chicken on all sides, then set it aside.<\/p>\n Slice the onions and fry them in 1 tbsp oil for about 3 minutes.<\/p>\n Sprinkle in the turmeric and fry for 1 more minute.<\/p>\n Add the dried plums and fry for about 5 minutes.<\/p>\n Stir in the sultanas and saffron, then pour in the boiling water.<\/p>\n Return the chicken to the pot and season with salt and pepper.<\/p>\n Cover and simmer on low heat for about 1\u00bd hours.<\/p>\n \u00a0500 g (2\u00bd cups) persian or basmati rice<\/a>*<\/strong><\/p>\n \u00a0\u00bd tsp saffron threads<\/a>*<\/strong><\/p>\n 50 ml (\u2153 cup) water<\/p>\n 1 tsp sugar<\/p>\n 3 tbsp butter<\/p>\n 1 tbsp oil<\/p>\n<\/a><\/p>\nCOOKING PERSIAN FOOD – TIME, BALANCE AND LOVE<\/h2>\n
WHAT IS KHORESHT?<\/h2>\n
<\/a><\/p>\nWHY PERSIAN RICE TASTES SO SPECIAL<\/h2>\n
<\/a><\/p>\nWHAT IS TAHDIG?<\/h2>\n
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\n\t\t<\/div>\n\nSAFFRON – THE RED GOLD OF PERSIAN COOKING<\/h2>\n
FAQ – PERSIAN CHICKEN AND PLUM STEW<\/h2>\n
COME ALONG ON A LITTLE JOURNEY<\/h2>\n
<\/a><\/p>\nINGREDIENTS FOR THE CHICKEN AND PLUM STEW<\/h2>\n
HOW TO MAKE THE CHICKEN AND PLUM STEW<\/h2>\n
<\/a><\/p>\nINGREDIENTS FOR THE PERSIAN RICE WITH CRISPY CRUST (TAHDIG)<\/h2>\n