Apricot and prune chicken stew (Aloo mosamaa) from The Saffron Tales: Recipes from the Persian Kitchen by Yasmin Khan

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Notes about this recipe

  • hillsboroks on March 07, 2024

    This was a very flavorful dish that I will make again. The spices, caramelized onions and dried fruit meld together to make this a special dish. I took a few shortcuts such as using already ground cumin and coriander that I toasted and didn’t try to grind that small amount of saffron but just let it soak for the full cooking time before adding it. Next time I will skip the step of frying the apricots and prunes and just add them to the chicken mixture about 20 minutes before the end of the cook time. This will save a pan and I think it will do a better job of plumping and softening the dried fruit.

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