Khoresh Porteghal – Saffron chicken stew with carrots and oranges

This stew is a great representation of a dish in a culture that loves its fruits with their tart and sweet flavors! The chicken is cooked slowly with Persian spices (advieh), layered with carrots and saffron, and finished off with fresh orange segments before serving.

Orange is readily available year-round in every corner of the world. Citrus fruits are particularly popular in the northern part of Iran, by the Caspian Sea. In addition to lemons, limes, tangerines, and oranges, a wider variety of citrus fruits have found their way into Persian agriculture and consequently the Persian table. Bitter oranges, Seville oranges, and citron are just a few.

The significance of fruits goes beyond their culinary use and extends to a deeper part of the Iranian culture based on rituals and traditions. It’s important to always have a variety of fresh fruits on hand, just in case guests (mehmoon) arrive; when they do you greet them with a platter full of fresh fruits, nuts, and seeds and – of course – brewed tea in a samovar.

Khoresht-e Porteghal

Omid Roustaei, The Caspian Chef
Chicken and saffron stew with carrots and oranges
4.84 from 50 votes
Prep Time 15 mins
Cook Time 1 hr 50 mins
Course Main Course
Cuisine Iranian, Persian
Servings 4


  • 4 tablespoons olive oil divided
  • 1 large onion, finely diced
  • 4 pieces chicken, breasts, and thighs
  • 1 teaspoon turmeric, ground
  • 3 navel oranges, Zest 2 oranges. Juice 1 orange. Slice 2 oranges into segments.
  • 1/2 cup water, adjust as needed
  • 4 large carrots, cut into matchsticks
  • 1 teaspoon salt, more to taste
  • 1/2 teaspoon pepper, ground
  • 1/4 teaspoon cinnamon, ground
  • 1 fresh lime, juiced
  • 2 tablespoons sugar adjust to your taste
  • 1/4 teaspoon ground saffron, dissolved in 2 tablespoons water


  • In a large dutch oven, sear the chicken with 2 tablespoons of olive oil on medium-high heat for 5 minutes on each side until lightly golden brown. Set aside.
  • Discard all but about 2 tablespoons of fat remaining in the pan. (optional)
  • To the same dutch oven add the diced onion and saute for 10 minutes over medium-high heat until lightly golden browned.
  • Add turmeric and continue to saute for an additional 2 minutes.
  • Return the chicken to the dutch oven, add the juice of 1 orange and water.
  • Cover and cook over low heat for 75 minutes.
  • While the chicken is cooking, saute the carrots in the remainder of 2 tablespoons of olive oil over medium heat for about 6-8 minutes. Set aside.
  • Once the chicken has been cooking for 75 minutes, add the zest of 1 orange, carrots, salt, pepper, cinnamon, lime juice, and sugar and gently mix.
  • Cover and cook over low heat for an additional 10 minutes.
  • Add the saffron water and stir.
  • Place the orange segments over the chicken pieces and partially submerge them into the sauce.
  • Cover and cook over low heat for 5 minutes.
  • Serve the stew on a serving platter with orange pieces arranged on top. Garnish with the remainder of the 1 orange zest.
  • Serve with steamed basmati rice.


The amount of sugar can be adjusted to accommodate your personal preferences as well as the sweetness of the oranges used.
Though I use the orange zest, it is more traditional to peel the orange skins, simmer them in water for 10 minutes to soften them and remove bitterness.  They are then sliced thinly and used in the stew. 
It is also customary to top the stew with slivered pistachios or almonds before serving. 
Keyword advieh, chicken, orange blossom water, orange peel, whole30
Tried this recipe?Let us know how it was!

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