{"id":1469,"date":"2019-09-27T15:56:04","date_gmt":"2019-09-27T15:56:04","guid":{"rendered":"http:\/\/peykmagazine.com\/en\/?p=1469"},"modified":"2019-09-27T15:59:00","modified_gmt":"2019-09-27T15:59:00","slug":"saffroned-chickenyogurt-braise","status":"publish","type":"post","link":"https:\/\/peykmagazine.com\/en\/2019\/09\/27\/saffroned-chickenyogurt-braise\/","title":{"rendered":"Saffroned Chicken+Yogurt Braise"},"content":{"rendered":"<p class=\"p1\">\u201cIsfahan lies in the center of Iran.<span class=\"Apple-converted-space\">\u00a0 <\/span>Twice it has been the capital of Iran- first in the 11<sup>th<\/sup> century under the Seljuk Empire and then again during the 16<sup>th<\/sup> and 17<sup>th<\/sup> centuries under the Safavids, when it was embellished with some of the most magnificent architecture in all of Iran, it is a historical treasure-house.<span class=\"Apple-converted-space\">\u00a0 <\/span>Since its inception Isfahan has been ethnically diverse \u2013 embracing a mix that includes two important enclaves, one Jewish and the other Armenian-Christian.<span class=\"Apple-converted-space\">\u00a0 <\/span>Both communities are still there but in lesser numbers than before the revolution. The food of Isfahan was greatly influenced by the ethnic communities and also by the refinements of Safavid court cuisine.<span class=\"Apple-converted-space\">\u00a0 <\/span>It has been said that Shah Abbas encouraged Christian missionaries to come to the city in the hope that Isfahan\u2019s winemaking would improve and surpass that of Shiraz.<span class=\"Apple-converted-space\">\u00a0 <\/span>Seventeenth-century traveler Jean Chardin considered it the cleanest city he\u2019d been to and wished that the people of London or Paris would take baths as regularly as the Isfahanis.\u201d<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-1436 alignleft\" src=\"http:\/\/peykmagazine.com\/en\/wp-content\/uploads\/2019\/09\/Khorest-maast-esfahani.jpg\" alt=\"\" width=\"390\" height=\"218\" \/><\/p>\n<p class=\"p3\"><span class=\"s1\"><b><i>Saffroned Chicken+Yogurt Braise<\/i><\/b><\/span><b> <\/b>(Khoreshe-mast\u2013e Isfahani ba morgh)<\/p>\n<p class=\"p4\"><b>Prep<\/b>:<span class=\"Apple-converted-space\">\u00a0 <\/span>25 minutes<span class=\"Apple-converted-space\">\u00a0 \u00a0 \u00a0 <\/span><b>Cooking<\/b>: 11\/2 hours <b>Serves<\/b>: 4 to 6<\/p>\n<p class=\"p4\"><span class=\"s3\"><b>Chicken<\/b>: 1 Tbsp. oil, butter, or ghee; 2 medium onions, thinly sliced; 2 lb\/900g boneless chicken thighs cut into 4 in\/10cm pieces; 2 tsp. fine sea salt; \u00bd tsp. freshly ground pepper; 1 tsp. ground saffron threads dissolved in \u00bc cup\/60ml rose water; zest of 2 oranges or 1 tsp. dried slivered orange peel; 6 kaffir lime leaves, crushed.<\/span><\/p>\n<p class=\"p4\"><b>Yogurt<\/b>:<span class=\"Apple-converted-space\">\u00a0 <\/span>2 cups\/480g strained plain whole yogurt or labneh; \u00bd cup\/80g raw almonds; \u00bd cup\/35g raisins.<\/p>\n<p class=\"p4\"><b>Nuts<\/b>: 1 tsp. oil; 1 cup\/170g whole raw almonds; \u00bc cup\/30g coarsely chopped walnuts; \u00bc cup\/30g slivered pistachios.<\/p>\n<p class=\"p4\"><b>Caramelized Barberries: <\/b>1 cup barberrie\/zeresk (cleaned and rinsed thoroughly); 2 tsp. sugar; 2 tsp. oil or ghee; 2 tsp. water.<\/p>\n<p class=\"p4\"><b>Garnish<\/b>: Bowl of fresh Persian basil leaves.<\/p>\n<p class=\"p7\"><b><i>To cook the chicken<\/i><\/b><i>:<\/i> Heat 2 tsp. oil in a medium-sized laminated cast-iron braiser or pot until hot.<span class=\"Apple-converted-space\">\u00a0 <\/span>Add the onions and saut\u00e9 for 5 to 10 minutes until the onion is translucent.<span class=\"Apple-converted-space\">\u00a0 <\/span>Add the chicken and saut\u00e9 for another 5 minutes.<span class=\"Apple-converted-space\">\u00a0 <\/span>Add the salt, pepper, saffron, orange-zest, and lime leaves and saut\u00e9 for 10 to 15 minutes until all the juice has been absorbed.<\/p>\n<p class=\"p7\">Meanwhile, in a food processor, puree the almonds and raisins, then add the yogurt and mix for 5 minutes (beating the yogurt prevents it from curdling when cooked).<span class=\"Apple-converted-space\">\u00a0 <\/span>Add this mixture to the pot and give it a gentle stir.<\/p>\n<p class=\"p7\"><span class=\"s3\">Cover and simmer over low heat for 45 to 55 minutes until the chicken is tender.<span class=\"Apple-converted-space\">\u00a0 <\/span>Remove the lime leaves and adjust seasoning to taste.<span class=\"Apple-converted-space\">\u00a0 <\/span>Keep covered and warm until ready to serve.\u00a0<\/span><\/p>\n<p class=\"p7\"><span class=\"s3\"><b><i>To roast the nuts<\/i><\/b>:<span class=\"Apple-converted-space\">\u00a0 <\/span>Heat 1 tsp. oil in a wide skillet over medium heat until hot.<span class=\"Apple-converted-space\">\u00a0 <\/span>Add the almonds and stir-fry for about 1 minute or until slightly golden.<span class=\"Apple-converted-space\">\u00a0 <\/span>Add the walnuts and pistachios and stir.<span class=\"Apple-converted-space\">\u00a0 <\/span>Transfer to a small serving bowl and set aside.<span class=\"Apple-converted-space\">\u00a0 <\/span>Wipe the skillet.<\/span><\/p>\n<p class=\"p7\"><b><i>To caramelize the barberries<\/i><\/b>:<span class=\"Apple-converted-space\">\u00a0 <\/span>In the same skillet, combine the barberries, sugar, oil, and water and stir-fry for 4 minutes over medium-high heat.<span class=\"Apple-converted-space\">\u00a0 <\/span>Set aside.<\/p>\n<p class=\"p7\"><b><i>To serve<\/i><\/b>:<span class=\"Apple-converted-space\">\u00a0 <\/span>In individual serving bowls of cooked Persian rice, ladle on the yogurt and chicken braise, 2 tsp. of barberries, 1tsp. of nuts, and a few sprigs of basil.<span class=\"Apple-converted-space\">\u00a0 <\/span><\/p>\n<p class=\"p4\"><span class=\"Apple-converted-space\">\u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 <\/span><b><i>Noush e Jan<\/i><\/b><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u201cIsfahan lies in the center of Iran.\u00a0 Twice it has been the capital of Iran- first in the 11th century under the Seljuk Empire and then again during the 16th and 17th centuries under the Safavids, when it was embellished with some of the most magnificent architecture in all of Iran, it is a historical<\/p>\n","protected":false},"author":2,"featured_media":1472,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"two_page_speed":[],"footnotes":""},"categories":[65],"tags":[],"class_list":["post-1469","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nooshe-e-jaan"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - 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