Khoresht-E Hulu (Persian Peach Stew)

Total Time
1hr 5mins
Prep 5 mins
Cook 1 hr

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.

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.
Most Helpful

5 5

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!

5 5

Best Chicken dish ever! Amazing mix of Rose water, Lime and peaches were so delicious. I got WOW...WONDERFUL over and over out of this dish. I made basic Lebanese Salad and carrot with mint and lemon. Very simple but very refreshing.

5 5

Delicious and healthy recipe. I have made this for many years although I substitute turmeric for the saffron. I've also used dried peaches or nectarines but be sure to soak them in water for 1-2 hours and drain well before using.

NOTE: This recipe as well as the other Persian stews such as Khorest-e-Bademjune (eggplant), Gormeh Sabzi (green vegetable stew), all work very well for Vegetarians by eliminating the meat. Still hardy and very nutritious for you.