In medium pot heat oil over medium heat. Add the onions and sautÃ© for 5 minutes, until translucent. Remove from pan. Add the chicken and fry 15 minutes, turning occasionally, or until golden brown. Add the onions, carrots and sautÃ© 1 minute longer. Sprinkle in 1 tablespoon flour and cook for a few seconds longer.
Meanwhile, grate the oranges to yield 2 teaspoons, remove the segments without membrane from the orange, juice the limes and put the saffron in hot water. Combine the lime juice, honey and saffron with water in a saucepan. Mix well and bring to a boil over medium heat. Remove from heat, gently add the orange segments and set aside to macerate for 10 minutes. Remove the orange segments.
Add the honey-lime-saffron syrup, orange zest, cardamom, cumin, cinnamon and salt and pepper to the chicken. Pour in the orange juice and bring to a boil. Reduce the heat to low, cover, and simmer for 35 minutes.
Chop the parsley and the mint.
Check the chicken for tenderness. Adjust the seasoning, adding more honey and lime according to taste. Transfer to a serving dish, and carefully arrange the orange segments with the sauce on top. Sprinkle the khoresh with pistachios, parsley and mint.
Serve hot over saffron steamed rice.
Wine suggestions: A light dry German Riesling.
More Cooking for Couples