Khoresht-e Gharch (Mushroom Stew)
This stew and its soup version (see here) are pretty much the only two mushroom recipes I know of, making me wonder if the recipe was adapted from another culture, perhaps during one of those battles with the Spartans.
Even I was rooting for the Greeks while watching the movie 300. Who the hell wants to belong to those sex-crazed demon-like Persians?!!
Some Iranian-Westerners got a bit upset over that movie, I just hope the general public doesn’t take Hollywood literally.
Back to the food, when Persians say they want lots of mushrooms in their food, they MEAN it. Don’t worry it cooks down.
Ingredients (serves 4):
- 8 Chicken thighs (~2 lb)
- 2 med.-lrg onions, diced
- 4 med. garlic cloves, minced
- 24 oz mushroom (white or brown Crimini, or any other), each sectioned to 4
- 1-2 Tbs flour (any)
- 2 egg yolks
- 4 Tbs lemon juice
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- salt & freshly ground pepper
Time~ 50 min
- In a large sauce pan, saute onions in enough oil/butter ’till translucent (~10 min). Add in the minced garlic and continue ’till lightly browned (~2 min). Stir in the turmeric and cinnamon ’till fragrant (~ 1 min). Stir in the salt and pepper.
- Add the chicken to the pan and brown on all sides (~ 5 min). Helps to press down with a spatula.
- Add 1/2 cup hot water. Cover and cook on med. heat for 20 min.
- Add in the mushrooms and cook ’till starting to wilt (~ 10-15 min).
- Stir in the lemon juice and enough flour to thicken. Cook for a couple of minutes.
- Beat the egg yolk and gently mix in.
- Taste and adjust seasoning.
Serve over polow (cooked persian white rice) with grated cheese if desired.