Khoresht Gharch (Persian Mushroom Stew)
A recipe for Khoresht Gharch (Persian Mushroom Stew)
- Prep time
- 20 min
- Cook time
- 2 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/8 teaspoon ground saffron
- 1/2 tablespoon hot water
- 3 tablespoons oil (divided)
- 1 large onion (peeled and thinly sliced)
- 1 clove garlic (peeled and crushed)
- 1 pound chicken thighs (cut into 1 inch pieces)
- 1/2 cup water
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 8 ounces fresh mushrooms
- 1 tablespoon all-purpose flour
- 1 tablespoon chopped parsley
- 1 tablespoon lime juice
- 1 egg yolk
- 1/2 teaspoon ground cumin
Instructions
- 1
Dissolve the ground saffron in 1/2 tablespoon hot water. Set aside.
- 2
Thinly slice the onion and crush the garlic. Cut the chicken into about 1 inch pieces. In a large pot or dutch oven, heat 1 1/2 tablespoons oil over medium high heat. Once heated, add the onion, garlic, and chicken. Cook until browned.
- 3
Stir in 1/2 cup water, cover, and simmer over low heat for 45 minutes. Stir occasionally.
- 4
Heat a large skillet over medium heat with the remaining 1 1/2 tablespoons oil. Cut off the stems to the mushrooms and slice. Add them to the skillet and sprinkle with flour and parsley. Saute until lightly browned.
- 5
Add the sauteed mushrooms, soaked saffron, and lime juice to the chicken mixture. Continue to simmer, covered, for 35 minutes. Stir in the egg yolk and cumin. Simmer for another 5 minutes. Serve hot, garnished with parsley and lime wedges.