Persian khoresht-e aloo holds a special place in our family, especially during my pregnancy with Cyrus. This warm and comforting dish, boasting sweet and sour flavours, has not only been a taste sensation, but also a source of health benefits. As I delve into how to make khoresht-e aloo, I’ll also share insights into the ingredients’ fertility-boosting properties and additional health advantages.
Cherished Dish in Winter
Khoresht-e aloo, a dish cherished most in winter, transcends miles and brings the essence of home to our foreign kitchen. The aroma fills the air, creating a connection to H’s roots, even when we are 4,000 miles away.
Aloo cheh, or dried sour plums, is the main ingredient in this dish and deserves recognition beyond its culinary appeal. Known for their antioxidant-rich composition, these plums are among the foods associated with enhanced fertility. The abundance of antioxidant nutrients in aloo cheh can be a valuable addition to the diet, especially for those aspiring to conceive.
You can buy aloo cheh in Asian supermarkets which offer a convenient solution. In Newcastle upon Tyne, I frequent MA Brothers, while those in London can explore the vibrant offerings at Persepolis in Peckham. Including these dried plums in your diet may not guarantee getting pregnant, but studies suggest that they can contribute to promoting blood fluidity in the arteries, supporting overall cardiovascular health.
Khoresht-e aloo, like many other Persian dishes, incorporates cinnamon, adding not just flavour but also health benefits. Cinnamon is renowned for its anti-inflammatory properties and its positive impact on gut health. Including this spice in your diet can be a flavorful way to boost your overall well-being. 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 sour plums 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 sour plums 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.