Persian khoresh, the Farsi term for “stew,” typically highlights one vegetable cooking slowly with aromatic spices and meat to make a rich and hearty stew. However, this dish, khoresh-e holu, highlights peaches instead, cooking them with turmeric and chicken to make a sweet-and-sour dish, perfect to beat the summer heat (although it’s great year-round). The best part is this dish comes together in a slow cooker, so you don’t even have to turn on the stove.
This recipe really is foolproof, but you do have to pick ripe peaches to provide the sweetness in the dish. And because the stew is so easy, we encourage you to get creative with your rice. Amp it up with Persian flavors like saffron for the perfect accompaniment to your khoresh.
Yield: 6 to 8 servings
Prep Time: 15 minutes
Cook Time: 2 hours and 30 minutes
Total Time: 2 hours and 45 minutes
- 3 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
- ¼ cup lime juice
- 2 tablespoons olive oil
- 2 tablespoons pomegranate molasses
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cinnamon
- 4 scallions, thinly sliced
- 3 garlic cloves, minced
- 1 yellow onion, finely chopped
- Kosher salt, to taste
- 2 pounds (5 medium) yellow peaches, pitted and cut into eighths
- Rice, for serving
Place all of the ingredients, except the peaches, into a slow cooker and mix to incorporate. Cook on high for 2 hours. Add the peaches and cook until the chicken is fully cooked and the peaches are tender, 30 minutes more. Season with salt, then serve with rice.
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