Posted in Stew with polow

Chicken & dried apricot stew

This beautiful and tasty stew is one of those stew that in cold weather usually comes to our Persian sofreh(table). Using aromatic spices such as saffron, cinnamon and turmeric makes stew taste very good and rich flavoured. Nice aroma develops in all over the house and once someone get in the home, everyone will enjoy it 🙂

200 g diced chicken meat
200 g soft dried apricot, halved
2 medium onions, thinly sliced
1/2 tsp cinnamon powder
1/2 tsp turmeric
2 tbs vinegar
2 tbs sugar
1 tbs saffron water
Pinch of salt and chilli powder
Olive oil


In a pan, heat the oil. Add onions and cook until soft. Then, add cinnamon- turmeric and chilli powder to the onion and saute for 1 minute. Add diced chicken meat and cook for 6-5 minutes. Remove from the heat and set aside.
In a bowl with 1 ½ cups of water, add saffron water, vinegar and sugar. mix well and dissolve sugar. Transfer fried ingredients and halved apricots to the pot, add sugar-vinegar mixture to the pot. Simmer gently for about 25 minutes.
Once it is ready serve it with rice.Hope you enjoy this tasty stew.


خورش قیسی با مرغ
این خورش خوشمزه معمولن در هوای سرد در سفره ها دیده میشود. بکارگیری زعفران- دارچین و زردچوبه عطر و بوی خاصی به خورش می دهد که در تمام خانه پیچیده و وقتی کسی وارد خانه میشود از بوی غذا لذت خواهد برد.

مواد لازم

دویست گرم گوشت مرغ خرد شده

دویست گرم قیسی خشک

دو عدد پیاز خشک

یک دوم ق چ  دارچین

یک دوم ق چ زردچوبه

دو ق غ سرکه

دو ق غ شکر سفید

یک ق غ آب زعفران

نمک و فلفل به میزان لازم


طرز تهیه
مثداری روغن را در تابه گرم کنید و پیازهای خلالی را تفت دهید تا نرم شوند. زردچوبه – دارچین و فلفل را به پیاز افزوده و 1 دقیقه تفت دهید سپس گوشت مرغ را به پیاز اضافه کنید و 6-5 دقیقه آن را تفت دهید. سپس تابه را از روی حرارت برداشته و همه ی مواد را داخل یک قابلمه منتقل نمایید.
یک پیمانه و نیم آب را با شکر – سرکه و آب زعفران مخلوط کنید تا شکر حل شود و همراه با قیصی های خرد شده روی مواد داخل قابلمه بریزید. اجازه دهید با حرارت ملایم برای نیم ساعت پخته شود. این خورش را می توان با برنج سرو کرد.



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 an archaeologist, 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.

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