Khoresh-e Mast ba Morgh (Persian Chicken and Saffron Yoghurt Stew)
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Ingredients
- 600 g chicken thigh fillets
- 300 g natural yoghurt
- 1 onion, finely chopped
- 0.125 tsp saffron threads
- 1 egg yolks
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 330 kcal
- Protein
- 35 g
- Carbohydrate
- 9 g
- of which sugars
- 8 g
- Fat
- 17 g
- of which saturates
- 4.2 g
- Fibre
- 0.6 g
- Salt
- 0.46 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the saffron threads in 2 tablespoons of hot water.
- 2
Heat the vegetable oil in a large pan and fry the onion for 5 minutes, then add the chicken thigh fillets and brown for 5 minutes.
- 3
Whisk the yoghurt, egg yolk and saffron water together, then pour over the chicken.
- 4
Cover and cook over a very low heat for 25-30 minutes, stirring occasionally, until the chicken is cooked through with no pink remaining and the sauce is thick and creamy; do not let it boil or the yoghurt will separate.
- 5
Season with salt and pepper.
- 6
Serve with basmati rice.
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