Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Persian Chicken Stew (Khoresh)
Chicken slow-cooked with herbs, dried lime and beans — a tangy, deeply aromatic Persian stew.
↓ Jump to recipe⏱️
15 minPrep🔥
1 hrCook🍽️
4Serves📊
MediumLevelAdvertisement · placeholder
Ingredients
- 600g chicken thighs
- 2 onions, sliced
- 3 cups mixed fresh herbs (parsley, coriander, chives), chopped
- 1 can kidney beans
- 2 dried limes, pierced (or juice of 1 lime)
- 1 tsp turmeric
- 4 tbsp oil
- Salt and pepper
Instructions
- Fry the herbs in oil for 5 minutes until darkened and fragrant; set aside.
- Soften the onions, then add the chicken and turmeric.
- Return the herbs, add the beans, dried limes and 2 cups water.
- Simmer gently for 45 minutes until rich and thick.
- Season and serve.
Advertisement · placeholder
Tara’s tips
- Frying the herbs deepens their flavour — don't skip it.
- Pierce the dried limes so their tang infuses the stew.
Serving suggestions
- Serve with Persian rice.
Storage & reheating
Keeps 3 days; better the next day.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
No dried lime?
Fresh lime juice gives a similar tang.
You might also like
Related recipes
Pakistani
Pakistani
Chana Chaat
A tangy, refreshing chickpea salad tossed with onion, tomato and a zingy chaat dressing — a…
Indian
Palak Paneer
Soft cubes of paneer in a smooth, gently spiced spinach sauce — comforting, green and surprisingly…