A simple Persian recipe for khorak that includes chicken and a few vegetables. This is the most common form of Khorak that I enjoy eating. Different varieties can also be made, and you can even add different vegetables.
Khorak ba Morgh
Ingredients:
2 chicken breasts- cut up into pieces
3 - 4 large carrots - peeled and cut into circles (not too thick and not too thin circles)
2 medium potatoes - cut into little pieces/squares
1 or more cups cut green beans (fresh or frozen)
1 small onion-chopped
turmeric
salt/pepper
2 tablespoons tomato paste
oil
I also added some green peas (1/2 a cup) and chopped mushrooms (1/2 a cup)– I typically don’t add them…but did this time.
Directions:
In a frying pan pour some oil and fry the potatoes. Once they are done place them aside. Then do the same for the carrots. Then the same for the green beans and the green peas (if using green peas).
In a pot that has a lid, pour some oil and allow it to heat up on a medium temperature. Then saute the chopped onions until they are tender. Add the cut up chicken pieces and stir. Add salt/pepper and turmeric to the chicken. Add the vegetables from earlier and mix the ingredients together.
Add approximately 1 - 1 1/2 cups water to the tomato paste and stir. Also add some lemon juice and salt/pepper to the paste. Pour the paste over the contents in the pot and mix. Place the lid on the pot and allow the contents to cook for an additional 20-30 minutes on a medium-low temperature.
