During the years that I spend in Iran I never knew there was such thing as Curry Khoresht. In fact, for the longest time I mistakenly thought that only Indian dishes used curry powder. Ironically, it wasn’t until I moved to Los Angeles that I had a “Persian Curry Stew” for the first time. I remember being very surprised for three reasons.
The first reason was obviously using curry powder which I only associated with Indian cuisine. The second reason was the fact that the stew was mild and not spicy. The third reason was the fact that the stew was very simplistic in its preparation; in fact, it didn’t have any vegetables, it was simply chicken pieces in a delicious thick curry sauce.
As I mentioned last week in my Cardamom Rice post, my mom suggested making Ms. Montazami’s Curry Khoreht. She had made it a while back and raved about the addition of cashew nuts. My mom had made some minor variations to the recipe which she passed on and I went to work. I mentioned last week that I was not particularly happy with the end results as I found the stew to be a little under flavored even though I had added more curry powder than suggested in the original recipe.
I made some minor changes and both the Sous Chef and I were pretty happy with the more flavorful results!!!
Ingredients (serves 6)
12 chicken drumsticks
1 medium onion
6 tablespoons curry powder
1 1/2 cup cashew nuts
1/4 tsp ground saffron
3-4 tablespoons lemon juice
salt & pepper
In the mean time, place cashew nuts in a food processor and grind thoroughly.
Then squeeze fresh lemon juice. Mix well and continue cooking for 10 minutes longer.
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