Khoresht-E Hulu (Persian Peach Stew)

READY IN: 1hr 5mins
Recipe by Sephardi Kitchen

This deliciously spiced sweet-and sour stew was adapted from "Persian Cooking for a Healthy Kitchen" By Najmieh Batmanglij. The original recipe calls for firm, unripe peaches and saffron. I had none and substituted nectarines/omitted the saffron and it still came out great.

Top Review by flor_enojada

Very tasty, and a different set of flavours from what my family's used to! I wasn't able to find rose water, so used vanilla extract instead; stuck to the recipe otherwise. This one's a keeper!

Ingredients Nutrition


  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. Mix the lime juice, sugar and saffron (if using) and stir into the chicken. Cover and simmer 30-45 minutes longer.
  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. Taste and adjust the seasoning. Serve hot with steamed long-grain or basmati rice.

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