Khoresh-E Morgh-O Alu (Chicken & Prune Stew)

Khoresh is the backbone of Persian home cooking, and this version pairs chicken with prunes for that sweet-savory balance that runs through so much Iranian cuisine. The prunes break down during the long slow cook, melting into the broth and giving it a dark, fruity richness that you can’t get from any other ingredient.

Turmeric goes in at the start, coating the chicken and staining the broth a deep golden color. It adds earthy warmth without heat, and it’s the signature spice in most khoresh recipes. The lemon juice stirred in right before serving is what ties everything together, cutting through the sweetness of the prunes and the richness of the braised chicken with a sharp, bright finish.

This is a slow cooker adaptation, which actually suits khoresh well. The long, gentle cook lets the root vegetables and chicken meld into a stew where every spoonful tastes unified rather than like separate ingredients sitting in the same pot.

Chef Tips

• Remove the skin and fat from the chicken before cooking. In a slow cooker, the fat doesn’t render or crisp; it just makes the stew greasy.
• Cut root vegetables into even-sized dice so they cook uniformly. Larger pieces will still be firm when the chicken is falling off the bone.
• Add the lemon juice at the very end, not during cooking. Heat destroys its brightness, and you want that tart punch hitting fresh.
• Serve over basmati rice. The fragrant, fluffy grains soak up the stew beautifully.

Variations

• Add dried apricots alongside the prunes for a brighter, more complex fruit flavor.
• Stir in a pinch of saffron dissolved in hot water for a more traditional Persian aroma.
• Use butternut squash instead of potatoes for a sweeter, silkier stew.