Chicken and Pea Stew Recipe

Persian Stew

Greetings to all my fantastic home cooks out there! Today, we’re journeying to a recipe that’s as nutritious as it is delectable, boasting a delightful international appeal. Yes, it’s the globally beloved Chicken and Pea Stew we’re talking about.

An Iranian Take on Khoresh Nokhod Farangi

Here at AmazeCooking, we’re reimagining this cherished dish with an exciting Iranian interpretation. Known for their distinctive culinary prowess in creating stews, Iranians conjure a flawless harmony of tastes and a visual delight that’s truly a feast for the senses.

vegetarian stew

Not a fan of meat? Fear not! Our vegetarian readers can seamlessly replace the chicken with mushrooms to relish this exquisite stew.

Traditional Persian stews

If you’ve found yourself captivated by the delightful symphony of flavors in our Chicken and Pea Stew, we have some more culinary treasures for you to explore! We highly recommend trying out ‘Khoresh Morgh’ and ‘Khoresh Gheymeh’. These traditional Persian stews, much like the one we just shared, offer a unique harmony of taste and texture, courtesy of the rich Iranian culinary heritage.

Persian Chicken and Pea Stew Recipe

Craving an exotic dish tonight? Try the Persian Chicken and Pea Stew. Easy to make, brimming with flavor!

Pin Recipe

Prep Time 10

Cook Time 45

Total Time 55

Course Main Course

Cuisine Iranian

Servings 4

Calories 246 kcal

Ingredients

2 large onions
4 chicken thighs with skin and bone
2 tablespoons of tomato paste
1 cup of peas
2 medium-sized carrots
1 large potato
2 tomatoes
2 tablespoons of lemon juice
2 tablespoons of brewed saffron
2 tablespoons of vegetable oil
1 teaspoon of turmeric powder
1 teaspoon of black pepper powder
1 teaspoon of salt
1 cup of boiling water

Instructions

Begin by peeling and slicing two large onions. Heat up a pot and add two tablespoons of vegetable oil or butter, then toss in the onions. Saute the onions for about two minutes, just until they soften. Next, add the chicken thighs to the pot, and let them cook until they develop a golden-brown crust.
Once your chicken pieces have turned a lovely golden color, it's time to add some flavor. Sprinkle in the salt, turmeric, and black pepper, and saute for an additional minute. Now, add in the tomato paste. Let it cook for about three minutes to remove any raw taste and enhance its rich flavor.
Peel your carrots and slice them into thin rounds, then add them to the pot along with the peas. Stir the ingredients for one to two minutes, then pour boiling water.
Cover your pot and let your stew simmer on low heat for about 45 minutes. After 25 minutes, peel and slice your potatoes, rinse them in cold water to remove any excess starch, and add them to the pot.
Cut your tomatoes in half and add them to the pot along with the potatoes, lemon juice, and brewed saffron. Replace the lid and let it simmer for another 20 minutes until your stew is ready to serve.
This delicious stew pairs perfectly with bread or Iranian rice, offering a complete meal full of authentic Persian flavors. Happy cooking, everyone!

Keyword Iranian Cuisine