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Khoresht Qeymeh Aloo

cookingwithmarki's picture
This dish is made with aloos (dried golden plums), chicken and yellow split peas. I hope that you enjoy it!
Ingredients
  Turmeric powder 1 Tablespoon
  Cinnamon powder 1 1⁄2 Teaspoon
  Kosher salt 1 Teaspoon
  Black pepper 1 Teaspoon
  Lemon pepper 1 Tablespoon (Optional)
  Lemon juice 2 Tablespoon
  Saffron 1⁄4 Teaspoon
  Brown sugar/Sugar 1 1⁄2 Teaspoon
  Lemon pepper 1 Teaspoon (Optional)
  Chicken breast boneless skinless/Chicken legs 1 Large, dice (1 1/2 inch peices)
  Onion 1 Small, dice
  Dried plums 1 Cup (16 tbs), washed
  Yellow split peas 1⁄2 Cup (8 tbs)
  Cold water 5 Cup (80 tbs)
  Grape seed oil 5 Tablespoon, divided
Directions

GETTING READY
1. Wash and drain the yellow split peas and keep it aside until needed.
2. Dice the chicken and onion and keep it in 2 separate bowls.

MAKING
3. In a large pot, over medium high heat, pour the 4 tablespoon of grape seed oil and sauté the onion for 5-8 minutes or until golden brown, add the turmeric and chicken stir them together for 30 second.
4. Add the lemon pepper, cinnamon, black pepper and salt, stir and add the yellow split peas, dried plums, water, stir and add the saffron, lemon juice, stir everything well.
5. Cover with a lid and bring it to a boil on medium high for 45 minutes, add brown sugar mix it well and check for salt and seasoning.
6. Turn the heat to medium and cook for 15 minutes, after 15 minutes add 1 tablespoon of oil and lower the heat and cook for 30 minutes.

SERVING
7. Serve the khoresht geymeh aloo with steamed rice.

Things You Will Need
Large pot

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Iranian
Course: 
Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
105 Minutes
Ready In: 
125 Minutes
Servings: 
6
Subtitle: 
Dried Plums and Yellow Split Pea Stew

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