َ Ardebili Chicken Stew with prunes خورش آلو مسمای اردبیلی

Fresh or dried fruits are popular ingrediets in Iranian cuisine. Prune is called ‘Aloo آلو’ in Farsi. The following recipe is a simple dish with few ingredients but so delicious. An easy, mouthwatering and comfort chicken stew with juicy Prunes, caramelized onions and Persian saffron, create a perfect savoury meal. This dish has unique taste and it serves warm but you can refrigerate it in a container for 3-4 days.

This dish in popular in Ardebil اردبیل an ancient and beautiful city on neighbouring Caspian sea. Ardebil is known for it’s trade in honey, carpet and amazing landscapes. Twenty four sites in Iran are inscribed on the list of the World Heritage sites (UNESCO). One of them is located in Ardebil.

Ardebili Chicken Stew with prunes خورش آلو مسمای اردبیلی

1 piece of chicken breast or thigh for per person
5-6 pitted prunes for per person
3 onions, thinly sliced
2 cloves of garlic
2 chicken stock cubes
1 tsp steamed saffron
½ tsp turmeric
salt and pepper to taste

Chop one of the onions and garlic cloves. Add chicken breast or thighs to chopped onion and garlic cloves in a large pot. Pour in 700ml water and season with some salt. Bring it to a boil, then reduce the heat and cook .
In next step, thinly slice two other onions. Heat the oil in a saucepan over a medium low heat. Add onions, Season with turmeric and pepper. Sauté onions about 8-10 minutes, until onions softened.
Then add prunes and fry for 2-3 minutes. Set aside.
Now, add generous amount of olive oil in a pan and fry cooked chickens until golden brown.
Dissolve chicken stock cubes in 250 ml hot water. Then, add fried chicken, prunes and onions in a pot. Pour in chicken stock,
Add steamed saffron. Season with salt and pepper,
Cover the pot with a lid and simmer for about 25-30 minutes.
Serve it with steamed rice.

خورش آلو مسمای اردبیلی

خورش آلو مسما با مرغ یکی از غذاهای سنتی در شهرهای آذری زبان هست. برای درست کردن این خورش خوش مزه و ملس از الو– مرغ – پیاز سرخ شده استفاده میشود.

مواد لازم:

سینه یا ران مرغ برای هر نفر یک تکه

پنج– شش عدد آلوی سیاه بدون هسته برای هر نفر

سه عدد پیاز

دو حبه سیر

دو عدد عصاره گوشت مرغ

نصف ق چ زردچوبه

یک ق چ زعفران دم کرده

نمک و فلفل به میزان نیاز

روغن زیتون به مقدار نیاز

طرز تهیه:

در یک قابلمه هفتصد میلی لیتر آب و نمک ریخته و همراه با یک پیاز و سیر خرد شده گوشت مرغ را میپزیم. بقیه ی پیاز ها را خلالی خرد کرده و در روغن همراه با فلفل و زردچوبه تفت می‌دهیم تا نرم شود.. زمانی که پیاز تفت داده شد آلوها را اضافه کرده و یکی دودقیقه با پیازها تفت داده و از روی حرارت برمیداریم.

گوشت مرغ پخته را در روغن زیتون سرخ می‌کنیم تا طلایی رنگ شده و به پیازها و الو های تفت داده اضافه میکنیم.

دو قرص عصاره ی مرغ را در 250 میلی لیتر آب جوش حل میکنیم و روی مواد می ریزیم. نمک – فلفل و زعفران دم کرده را هم اضافه کرده – در قابلمه را میگذاریم تا روی حرارت پایین به مدت نیم ساعت پخته و جابیفتد.

خورش آلو مسمای مرغ را با کته یا پلو سرو میکنیم. نوش جان

Main Course

chicken stew, chicken stew with prunes, Azerbaijani chicken stew with prunes,, prunes,

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