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Laura Hunt

Cooking for Couples

Khoresh-e portegal - Orange Khoresh
The following recipe was contributed
by Lisa Wilson, Owner, Blue Heron Catering.

This is our adaptation of a recipe from Najmieh K. Batmanglij. As she writes “Few dishes are so evocative of the Persian love of fragrance as the delicate braise known as khoresh.” There are many styles of khoreshes, including yogurt, rhubarb, herb and butternut squash with chicken, lamb, veal or beef. Serve with saffron rice and good quality yogurt.

8 servings

3 tablespoons vegetable oil, butter or ghee
2 small yellow onions, peeled and thinly sliced
8 chicken thighs (about 3 pounds), with or without skins
2 large carrots (about ½ pound) peeled and cut into slices
2 teaspoon grated orange zest
1 tablespoon flour
½ teaspoon ground cardamom
½ teaspoon ground cumin
½ teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon freshly ground black pepper
3 cups fresh orange juice
¼ cup fresh lime juice
½ cup of honey
¼ teaspoon saffron threads, dissolved in 1 tablespoon hot water
2 large navel oranges, segmented, with white membrane removed

1 tablespoon chopped unsalted pistachios
¼ cup coarsely chopped parsley
¼ cup coarsely chopped mint

Chef One:
In medium pot heat oil over medium heat. Add the onions and sauté 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 sauté 1 minute longer. Sprinkle in 1 tablespoon flour and cook for a few seconds longer.

Chef Two:
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.

Chef One:
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.

Chef Two:
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.


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