Chicken & Dried Apricot Stew خورش قیسی

Apricot stew خورش قیسی is a great meal for family and friends. It has simple recipe to follow.

This fruity, delicious and warming stew.it is one of those stews that in cold weather usually comes to our Persian sofreh سفره(table). It is with plenty of flavour due to Using aromatic spices such as saffron, cinnamon and turmeric . While it is cooking a nice aroma develops in all over the house. It is savoury stew due to sugar and vinegar in the stew.

ِYou can use beef/ lamb or chicken in this stew.

Ingredients

200 g diced chicken meat
200 g soft dried apricot, halved
2 medium onions, thinly sliced
1/2 tsp cinnamon powder
1/2 tsp turmeric
2 tbs vinegar
2 tbs sugar
1 tbs saffron water
Pinch of salt and chilli powder
Olive oil

Preparation
In a pan, heat the oil. Add onions and cook until soft. Then, add cinnamon- turmeric and chilli powder to the onion and saute for 1 minute. Add diced chicken meat and cook for 6-5 minutes. Remove from the heat and set aside.
In a bowl with 1 ½ cups of water, add saffron water, vinegar and sugar. mix well and dissolve sugar. Transfer fried ingredients and halved apricots to the pot, add sugar-vinegar mixture to the pot. Simmer gently for about 25 minutes. Once it is ready serve it with rice.Hope you enjoy this tasty stew.

خورش قیسی با مرغ

خورش قیسی یک غذای خوشمزه برای تمام افراد خانواده هست. این خورش میوه ای با طعم ترش و شیرین – معمولن در هوای سرد در سفره ها دیده میشود.طرز تهیه بسیار آسانی داره. بکارگیری زعفران- دارچین و زردچوبه عطر و بوی خاصی به خورش می دهد که در تمام خانه پیچیده و وقتی کسی وارد خانه میشود از بوی غذا لذت خواهد برد..

برای تهیه ی این خورش می‌توانید از گوشت گوسفندی/ گوساله یا مرغ استفاده کنید.

مواد لازم

دویست گرم گوشت سینه یا ران مرغ

دویست گرم قیسی نرم خشک

دو عدد پیاز خلالی

یک دوم ق چ دارچین

یک دوم ق چ زردچوبه

دو ق غ سرکه

دو ق غ شکر سفید

یک ق غ زعفران دم کرده

نمک و فلفل به میزان کم

روغن

طرز تهیه

مقداری روغن را در تابه گرم کنید و پیازهای خلالی را تفت دهید تا نرم شوند. زردچوبه – دارچین و فلفل را به پیاز افزوده و 1 دقیقه تفت دهید سپس گوشت مرغ را به پیاز اضافه کنید و 6-5 دقیقه آن را تفت دهید. سپس تابه را از روی حرارت برداشته و همه ی مواد را داخل یک قابلمه منتقل نمایید.

یک پیمانه و نیم آب را با شکر – سرکه و زعفران دم کرده را مخلوط کنید تا شکر حل شود و همراه با قیسی های خرد شده روی مواد داخل قابلمه بریزید. اجازه دهید با حرارت ملایم برای نیم ساعت پخته شود. این خورش را می توان با برنج سرو کرد.

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website. View more posts