📝 About This Recipe
A hidden gem of Persian summer cuisine, Khoresht-e-Halu is a sophisticated symphony of sweet and sour flavors that celebrates the peak of peach season. This vibrant stew marries tender pieces of meat with the floral aroma of premium saffron and the delicate tang of lime, creating a velvety sauce that is both comforting and refreshing. It is a testament to the Persian culinary tradition of using seasonal fruits to balance savory proteins, resulting in a dish that is as visually stunning as it is delicious.
🥗 Ingredients
The Protein and Aromatics
- 1.5 lbs Lamb or Beef chuck (cut into 1-inch cubes)
- 1 large Yellow onion (finely diced)
- 3 tablespoons Vegetable oil (or ghee for a richer flavor)
- 3 cloves Garlic (minced)
The Spice and Flavor Base
- 1 teaspoon Turmeric powder
- 1/2 teaspoon Saffron threads (ground and dissolved in 2 tbsp hot water)
- 2 tablespoons Tomato paste (high quality for color)
- 1 piece Cinnamon stick (about 2 inches long)
- 3-4 tablespoons Fresh lime juice (adjust to taste)
- 1-2 tablespoons Sugar (depending on the sweetness of the peaches)
- to taste Salt and Black pepper
The Fruit and Finish
- 4-5 large Fresh peaches (firm but ripe, peeled and sliced into thick wedges)
- 1/3 cup Yellow split peas (soaked for 30 minutes and drained)
- 1 tablespoon Butter (to sauté the peaches)
- 1 teaspoon Dried mint (optional garnish)
👨🍳 Instructions
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1
Heat 2 tablespoons of oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the diced onions and sauté for 8-10 minutes until they are translucent and just beginning to turn golden.
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2
Increase the heat slightly and add the cubed meat to the pot. Brown the meat on all sides for about 5-7 minutes until the juices have mostly evaporated.
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3
Stir in the minced garlic and turmeric powder. Sauté for another minute until the spices are fragrant, being careful not to burn the garlic.
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4
Add the tomato paste to the center of the pot. Fry it for 2 minutes, stirring constantly, until it turns a deep brick red and smells slightly caramelized.
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5
Pour in 3 cups of boiling water. Add the cinnamon stick, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 60 minutes.
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6
While the meat is simmering, par-boil the soaked yellow split peas in a separate small pot of water for 15 minutes. Drain and set aside (this prevents the peas from clouding the main stew).
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7
After the meat has simmered for an hour, add the par-boiled split peas to the main stew. Continue to simmer for another 20-30 minutes until the meat is fork-tender.
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8
While the stew finishes, prepare the peaches. Peel them (blanching in hot water for 30 seconds helps) and cut into 6-8 thick wedges each. Avoid thin slices as they will disintegrate.
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9
In a non-stick skillet, melt the butter over medium-high heat. Lightly sear the peach wedges for 2 minutes per side until they hold their shape but are slightly golden. Set aside.
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10
Add the liquid saffron, lime juice, and sugar to the stew pot. Stir gently and taste. The flavor should be a balanced 'mols' (sweet and sour).
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11
Carefully place the seared peach wedges into the stew. Do not stir vigorously; simply submerge them slightly. Simmer uncovered for the final 10-15 minutes until the sauce has thickened and the peaches are tender.
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12
Remove the cinnamon stick. Adjust seasoning one last time with salt or extra lime juice if needed. Transfer to a shallow serving bowl and garnish with a sprinkle of dried mint if desired.
💡 Chef's Tips
Choose peaches that are firm to the touch; overripe peaches will turn into mush during the final simmering stage. If using beef, use a cut like chuck or shank that benefits from low and slow cooking to ensure maximum tenderness. To keep the peaches intact, avoid stirring the pot once they are added—simply shake the pot gently to distribute the sauce. Always bloom your saffron in hot water (or over an ice cube) to extract the most vibrant color and aroma for the stew. If you prefer a more tart flavor, you can substitute the lime juice with 2 tablespoons of 'Ab-Ghoureh' (unripe grape juice).
🍽️ Serving Suggestions
Serve alongside a platter of fluffy Persian Steamed Saffron Rice (Chelow) with a crisp Tahdig. Pair with a side of 'Mast-o-Khiar' (Persian cucumber and yogurt dip) to provide a cool contrast to the warm stew. Include a plate of 'Sabzi Khordan' (fresh herbs like mint, basil, and radish) to cleanse the palate between bites. A glass of chilled Doogh (savory yogurt drink with dried mint) complements the fruity notes of the dish perfectly. For a modern twist, serve with a simple Shirazi salad to add a crunchy, acidic element to the meal.