Khoresh-e Zardalu ba Boghalamoon (Turkey and Apricot Stew)
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Ingredients
- 600 g turkey breast steaks
- 120 g dried apricots
- 1 onion, finely chopped
- 0.125 tsp saffron threads
- 0.5 tsp ground cinnamon
- 2 tbsp vegetable oil
- 350 ml chicken stock
Nutrition (per serving)
- Calories
- 309 kcal
- Protein
- 37.8 g
- Carbohydrate
- 19.3 g
- of which sugars
- 18.2 g
- Fat
- 8.6 g
- of which saturates
- 1 g
- Fibre
- 2.9 g
- Salt
- 0.87 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 diced turkey and cinnamon and brown for 5-6 minutes.
- 3
Stir in the chicken stock and saffron water, bring to a simmer, cover and cook for 15 minutes.
- 4
Add the dried apricots and simmer uncovered for 12-15 minutes until the turkey is cooked through with no pink remaining and the apricots have softened into the sauce.
- 5
Taste and season with salt and pepper.
- 6
Serve with basmati rice.
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