Chicken and pistachio stew with fresh dill from Kerman region of Iran
Course: Main Course
Keyword: chicken, dill, pistachio, verjuice
Author: Omid Roustaei, The Caspian Chef
2tablespoonsolive oil or gheedivided
4chicken thighs with bone and skin on
1large onionthinly sliced
1teaspoonsaltor more to taste
½teaspoonground black pepper
4-6tablespoonsverjuice, unripe grape juice or 2-3 tablespoons lime juice
¼teaspoonground saffron in 2 tablespoons hot water
1cupof pistachiossoaked for one hour and skin removed
1cupfresh dill weedchopped
In a large pot, heat 1 tablespoon of oil over high heat and brown the chicken, 4-5 minutes on each side. Set aside.
In the same pot, reduce the heat to medium and saute the onions with the remaining olive oil for 10 minutes or until lightly golden brown. Add garlic, salt, pepper, and turmeric and saute for an additional 2 minutes.
Return the chicken to the pot and add 3 cups of water, cover and reduce the heat to low and cook for 1 hour.
Add the verjuice, saffron water and pistachios and continue to cook for another 30 minutes.
Add the chopped fresh dill weed, and adjust the seasoning to your taste.
Serve with steamed basmati rice or Persian flatbread.