Khoreshe Holu (Peach Sauce with Chicken)

The Complete Middle East Cookbook, p. 311 (Iran)

1.5 kg (3 lb) chicken pieces

Salt

Freshly ground black pepper

¼ cup ghee or butter

1 medium-sized onion, chopped

1 teaspoon turmeric

1 cup water

Small piece cinnamon bark

3 firm peaches

¼ cup lemon or lime juice

2 tablespoons brown sugar

Chelou Ta Dig for serving

Either joint a chicken of the weight given or use chicken pieces (breasts, legs and thighs or a mixture). Cut pieces if large and wipe dry with paper towels. Season with salt and pepper.

Heat half the ghee in a heavy pan and brown chicken pieces.

Add onion to fat in pan and fry gently until transparent. Sprinkle on turmeric and fry until onion begins to brown.

Add water to pan and stir to lift browned juices. Return chicken and add cinnamon stick. Cover and simmer gently for 45 minutes or until almost tender.

Bone-in thighs and drumsticks!

Peel and stone peaches and slice in wedges. Heat remaining ghee and fry peaches until lightly coloured.

Arrange peaches on top of chicken. Sprinkle on lemon juice and brown sugar. Cover pan and simmer for further 20-25 minutes. 

I used low-syrup peach chunks from the produce refrigerator section.

Check flavour and adjust with seasoning, lemon juice and sugar if necessary. Serve hot with Chelou Ta Dig.

I really didn't think I had the chops to make Chelou Ta Dig, so I just made rice in the rice cooker and called it good.

Note: When fresh peaches are out of season substitute frozen peach slices or drained canned peaches – about 1 ½-2 cups of slices are sufficient. Omit sugar if using canned peaches, then adjust flavor if necessary before serving.

My Rating: 4/5 "The overall peachiness is wonderful. As you might imagine, cooking the chicken this long makes it fall-off-the-bone tender. I'd have liked a titch more cinnamon, I think. But overall this is yet another example of kick-ass Persian food!"