Gilani Persian Aloo Mosamma (Chicken and Dried Fruit Stew)

Ingredients

• 2 chicken thighs
• 15 dried plums (Aloo Bukhara)
• 8 dried apricots
• 1 large onion
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground black pepper
• 2 tablespoons brewed saffron
• 1/8 teaspoon salt
• 1 tablespoon sugar, if needed
• as needed Oil,
• as needed Water,

Steps

1. Soak the dried plums and dried apricots in some water for 1 hour before you start cooking.
2. Finely chop or coarsely grate the onion, then fry it in oil until golden.
3. Add the turmeric and black pepper and sauté briefly.
4. Add the chicken thighs and fry both sides until lightly browned.
5. Add some water, salt, and brewed saffron.
6. About halfway through cooking, add the soaked dried plums and dried apricots along with their soaking water.
7. When most of the liquid has reduced, taste the stew. If needed, gradually add a little sugar to balance the flavor. This stew should have very little liquid when finished.
8. Serving: Aloo Mosamma is traditionally served with Persian rice, either Kateh (Persian one-pot rice) or Abkesh (Persian steamed rice).