Khoresh: Persian Chicken Stew with Rice & Fresh Salad

Name: Khoresh: Persian Chicken Stew with Rice & Fresh Salad
Prep time: 10 min
Cook time: 30 min
Yield: 1 serving
Cuisine: Persian
Ingredients: 120g skinless chicken breast or thigh, cut into pieces; ½ small onion, finely chopped (about 40g); 1 small tomato, chopped (about 80g); ½ small aubergine, diced (about 80g); 1 tsp olive oil; ½ tsp turmeric; Black pepper to taste; ½ tsp dried lime powder (optional); 140g cooked rice; ¼ cucumber, sliced (about 60g); 1 small tomato, sliced (about 80g); A few lettuce leaves (about 30g); 2 radishes, sliced (about 20g); 2 tbsp plain unsweetened yogurt, optional (30g)

A fragrant one-pot chicken stew with aubergine and dried lime

Diabetes Nutrition Weight Loss

No ratings yet

Traditional Persian khoresh made with chicken, aubergine and dried lime, served with moderate rice and a crisp salad. Comforting, aromatic and well-balanced.

Prep10 min

Cook30 min

Serves1 serving

Nutrition per serving

801kcal

42gProtein

8gFibre

132gCarbs

11gFat

Nutritionist’s Note

Traditional Persian stews like khoresh are naturally well-balanced – protein, vegetables and aromatics do the heavy lifting. The key is keeping the rice as a side, not the centrepiece, and loading up on the salad alongside.

Ingredients

120g skinless chicken breast or thigh, cut into pieces
½ small onion, finely chopped (about 40g)
1 small tomato, chopped (about 80g)
½ small aubergine, diced (about 80g)
1 tsp olive oil
½ tsp turmeric
Black pepper to taste
½ tsp dried lime powder (optional)
140g cooked rice
¼ cucumber, sliced (about 60g)
1 small tomato, sliced (about 80g)
A few lettuce leaves (about 30g)
2 radishes, sliced (about 20g)
2 tbsp plain unsweetened yogurt, optional (30g)

Method

Heat 1 tsp olive oil in a medium saucepan over a low–medium heat. Gently cook the onion for 2–3 minutes until softened.
Add the chicken pieces, turmeric and black pepper. Cook for a few minutes, stirring occasionally, until the chicken starts to brown on the outside.
Add the chopped tomato and diced aubergine, followed by a small amount of water (about 100ml).
Cover and simmer gently for 20–25 minutes, or until the chicken is completely cooked through and tender.
Stir in the dried lime powder (or a squeeze of fresh lime juice) towards the end for extra fragrance.
While the stew cooks, prepare a generous fresh salad of cucumber, tomato, lettuce and radish.
Serve the khoresh with 140g cooked rice, the fresh salad, and a little plain yogurt if desired.

Tried this recipe?

Rate it

Scan to cook from your phone

Storage

Refrigerate the stew for up to 3 days or freeze for up to 3 months. Cook fresh rice when reheating. Add yogurt and salad when serving.

Tips

Dried lime (limoo amani) adds a distinctive sour-savoury depth – it is available from Middle Eastern grocers or online. Fresh lime juice is a good substitute.
Keep the rice portion moderate and make the chicken, vegetables and salad the main event on the plate.
Avoid adding sugar to the stew – tomato, herbs, turmeric and lime provide more than enough flavour.