Persian khoresht-e aloo is a firm family favourite and was one of the dishes I craved during my pregnancy with Cyrus. It’s such a warm, comforting dish with both sweet and sour flavours, it’s also high in fibre and iron.
Khoresht-e aloo is actually quite a simple dish to make and it’s enjoyed best in winter. Despite being 4,000 miles away, our foreign kitchen suddenly smells of home for H after I have been cooking this recipe.
Aloo cheh or dried sour plums are among the foods most likely to enhance fertility because of their antioxidant nutrients. You can buy them at most Asian supermarkets. I go to MA Brothers in Newcastle upon Tyne. However if you’re down in London, take a trip to Persepolis in Peckham, where I’m sure you’ll find what you’re looking for.
While there is no guaranteed way to eat yourself pregnant, foods like aloo cheh can help boost your chances of conception. By eating them you can also help to maintain good cardiovascular health.
Research has provided supporting evidence regarding the fact that the regular intake of dried plums helps in promoting fluidity of blood in the arteries. Try this recipe below and see for yourself!
This dish, like many other Persian dishes, contains cinnamon which has anti-inflamatory properties and promotes gut health.
Khoresht-e aloo recipe
Four chicken breasts
1 cup pitted dried sour plums (aloo cheh)
1 teaspoon of turmeric
1 teaspoon of cinnamon
2 large onions
2 large tomatoes
1/2 teaspoon liquid saffron
- Wash the prunes and soak in cold water for 30 minutes.
- Peel and thinly slice onions. Fry in oil until slightly golden.
- Wash chicken pieces and fry in onions and turmeric until color changes. Add chopped tomatoes, cinnamon, salt and prunes (with the water they were soaked in) to chicken and cook over medium heat for about an hour.
- Add the liquid saffron to chicken and prunes and cook over medium heat for another 10 minutes.
- Serve the Khoresht-e aloo stew with rice.
If you enjoyed this Persian khoresht-e aloo recipe, check out more Persian dishes here.