This recipe is for a delicious Persian stew – or Khoresht – that uses spinach and lemons for the base, with a bunch of aromatic herbs that add a fresh and fragrant flavor to the chicken and garbanzo beans. You can substitute any type of beans in this recipe, red kidney beans would be delicious too due their meaty texture. Stews or Khoreshts are so versatile in Persian cuisine and amazingly easy and delicious to prepare. This dish can be served with plate of warm rice or pita bread.
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Persian Khoresht of Chicken and Herbs
- Total Time: 1 hour
- Yield: 4 1x
Description
A delicious Persian stew with chicken and fresh herbs to warm up those cold wintry days.
Ingredients
- 4 lean chicken breasts
- 1 cup (150 g) chopped red onion
- 8 cups fresh spinach leaves
- 2 lemons
- 1 cup (240 ml) water
- 2 cups of garbanzo beans soaked overnight in water
- 1/2 cup (10 g) chopped fresh mint leaves
- 2 tbsp (30ml) chopped fresh cilantro
- 1/2 tsp cinnamon
- 2 tbsp (30ml) vegetable oil
- 1 tsp (15ml) unsalted butter
- salt and pepper to taste
Instructions
- Pat the chicken breasts between paper towels. Trim off any excess fat from the chicken and discard. Cube the breasts into 2 inch cubes and keep aside.
- Heat the oil in a large skillet and saute the onions and garlic till golden brown. Add the chicken cubes and brown on each side.
- Add all the greens and beans to the skillet.
- Squeeze the juice from the two lemons and add the water.
- Bring the broth to a boil and then reduce to the flame to a simmer and cook for about 45 minutes or till the chicken is tender and begins to fall apart.
- The sauce of the broth will thicken as it cooks.
- Serve with hot or warm with pita bread, naan or rice.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Stew
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 310
Frequently Asked Questions
Why do the garbanzo beans need to soak overnight?
Dried garbanzo beans are very dense. Without a full overnight soak, they stay firm no matter how long the stew simmers. I call for 2 cups of dried beans soaked overnight — if you want to skip that step, canned chickpeas will work but you should reduce the 45-minute simmer time significantly since they’re already fully cooked.
What other beans work in place of garbanzo beans?
Red kidney beans are a great swap — their meaty texture holds up well in the stew and pairs nicely with the spinach and lemon juice base. Use 2 cups soaked overnight in water, same as the garbanzo beans.
Why does the broth thicken on its own as it cooks?
The spinach breaks down and releases its liquid into the broth, and the 2-inch cubed chicken releases collagen as it simmers for 45 minutes. No starch or thickener is needed — the sauce thickens naturally as the liquid reduces.
Ohhh, this is perfect!
Nervous about dinner for the family. I noticed the recipe is haphazardly written. The color of the stew in the photo looks like it may have turmeric? Nothing is listed in the ingredients portion that would be that color. Recipe adds onions and garlic to oil yet there was no garlic listed in the ingredients. Cooking now, may need to order out….