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I love nothing more than a Khoresht that is simple to make which tastes great yet has few ingredients and cooking steps. If you think the same way I do, then you will love this recipe for Khoreshteh Aloo, Prune Stew. I love prunes and for me they are definitely a wintery type of ingredient. This recipes is simple, yet very delicious and very comforting.

Ingredients (serves 6)

1 medium onion
4 cloves garlic
8 chicken legs
1/2 cup split peas
1 cup pitted prunes
1/2 tsp turmeric
2 tbsp brewed saffron
Salt & Pepper
oil

Small dice onion and mince garlic. Sauté in some oil until just golden. Add turmeric and stir. Season chicken legs with salt and pepper and add to the pot and sauté for a few minutes on each side.

Add split peas along with 1 1/2 cups of water. Add a bit of salt and pepper, cover and cook for 20 minutes.

Add prunes and continue to cook covered for another 40 minutes.

Check for seasoning and add more salt if needed. Add 2 tablespoons of brewed saffron and mix well. Cook for 5 minutes longer. Serve over rice.

That’s it! Pretty easy and simple to make. I usually cook my chicken skinless, unless I am roasting it in the oven. It’s up to you to either cook your chicken with skin on or skinless. I hope you will find khoresht as delicious and appealing as I do!

UPDATE: I received several inquiries about the type of split peas I use. OK so this is confession time. For as far as I can remember I have bought Sadaf’s Split Peas and they have always worked well in my recipe and noticed that they cooked faster than other brands. I assumed that their brand is indeed of “Superior Quality” as it states on their packaging.

What I never noticed until my friend Farah’s comment was that there are two different types of Split Peas. I didn’t remember reading on the package that the ones that I had were the fast cooking type and sure enough when I looked at the package in English it simply says Yellow Splitpeas, yet in Farsi above it is says Fast Cooking Splitpeas. My eyes immediately read the English version as it is written in bigger font and catches one’s attention first.

With this said, if you are using this kind of split peas, then go ahead and follow my recipe as is. However, if you are using regular split peas, then soak them for half hour to one hour before cooking them. My apologies for the confusion.