Khoresht-E Hulu (Persian Peach Stew)

Ingredients

• 1 1/2 lbs chicken legs (may substitute for white meat, if desired)
• 1 large onion, thinly sliced into rings
• 2 tablespoons olive oil
• 1/8 teaspoon turmeric
• 1/4 teaspoon paprika
• 2-3 teaspoons rose water
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/2 cup lime juice (lemon also works)
• 1/2 cup brown sugar
• 3 firm peaches or nectarines
• 1/4 teaspoon saffron, dissolved in hot water (optional)

Directions

1. 1

   Trim fat and skin from chicken and chop into bite-sized pieces. Heat in a nonstick pan until lightly browned. Add the olive oil and onions. Cook over medium heat until the onion is transluscent. Add rosewater, cardamom, cumin, cinnamon and salt/pepper to taste. Add 1 cup water and stir. Cover and simmer over low heat for about 30 minutes, stirring occasionally.

2. 2

   Mix the lime juice, sugar and saffron (if using) and stir into the chicken. Cover and simmer 30-45 minutes longer.

3. 3

   Wash the peaches or nectarines. Remove pits and cut into small wedges. Carefully stir into the chicken, cover and simmer 20-30 minutes longer.

4. 4

   Taste and adjust the seasoning. Serve hot with steamed long-grain or basmati rice.