I love nothing more than a Khoresht that is simple to make which tastes great yet has few ingredients and cooking steps. If you think the same way I do, then you will love this recipe for Khoreshteh Aloo, Prune Stew. I love prunes and for me they are definitely a wintery type of ingredient. This recipes is simple, yet very delicious and very comforting.
Ingredients (serves 6)
1 medium onion
4 cloves garlic
8 chicken legs
1/2 cup split peas
1 cup pitted prunes
1/2 tsp turmeric
2 tbsp brewed saffron
Salt & Pepper
oil
Small dice onion and mince garlic. Sauté in some oil until just golden. Season chicken legs with salt and pepper and add to the pot and sauté for a few minutes on each side.
Add split peas along with 1 1/2 cups of water. Add a bit of salt and pepper, cover and cook for 20 minutes.
Add prunes and continue to cook covered for another 40 minutes.
Check for seasoning and add more salt if needed. Add 2 tablespoons of brewed saffron and mix well. Cook for 5 minutes longer. Serve over rice.
That’s it! Pretty easy and simple to make. I usually cook my chicken skinless, unless I am roasting it in the oven. It’s up to you to either cook your chicken with skin on or skinless. I hope you will find khoresht as delicious and appealing as I do!
UPDATE: I received several inquiries about the type of split peas I use. OK so this is confession time. For as far as I can remember I have bought Sadaf’s Split Peas and they have always worked well in my recipe and noticed that they cooked faster than other brands. I assumed that their brand is indeed of “Superior Quality” as it states on their packaging.
What I never noticed until my friend Farah’s comment was that there are two different types of Split Peas. I didn’t remember reading on the package that the ones that I had were the fast cooking type and sure enough when I looked at the package in English it simply says Yellow Splitpeas, yet in Farsi above it is says Fast Cooking Splitpeas. My eyes immediately read the English version as it is written in bigger font and catches one’s attention first.
With this said, if you are using this kind of split peas, then go ahead and follow my recipe as is. However, if you are using regular split peas, then soak them for half hour to one hour before cooking them. My apologies for the confusion.
{ 20 comments… read them below or add one }
Do soak the split peas first?
Tasha, you can but you don’t have to. I didn’t soak mine.
Which kind of split peas did you use, the fast cooking kind? You know how they sell 2 differnt kinds in international markets.
Hmmm this looks divine! I will definitely make it as soon as I get a chance.
Thanks for posting this recipe!
Hi
I’m just wondering what kind of yellow split peas you use?
Where do you get your split peas? The reason I ask is that the split peas have never cooked for me. I can cook them 10 times longer than suggested and they still never soften. So maybe my sources have really old peas? Or I wonder if the split peas are supposed to be crunchy!
I have tried to make gaimeh, and also a khoresh with butternut squash, prunes and yellow split peas and never had any luck with the peas (but the khoresh was still yummy with crunchy peas).
I am preparing this wonderful stew today, but instead of chicken, I used lamb.
Thank you for yet another succulent recipe!
Tlaz
Salaam,
Thank you for this easy khoresht I always make this with meat instead of chicken. I have a problem with split peas(lappeh) they always get mushy so I rather not use them, do you use a particular kind that they don’t turn to mashed potato?
Thanks.
Is it essential to use bone in chicken legs? Would it compromise the Khoresht to use boneless skinless chicken thighs?
Ladies, My apologies for the split peas confusion, I have updated the recipe!
@Mahnaz and Sandra, I don’t care of undercooked and/or overcooked split peas either. I have used Sadaf’s brand which picture I posted above and have not had an issue with them. One thing that you can do to avoid overcooked or undercooked split peas is to cook them separately from you dish and then add them at the end.
Hi,
For this dish you have to use the “Chana-Dal”* (DEER-PAZ) type spit peas. They are like the one we had back home and do not come apart quick. The regular spit peas that you see in western countries are the fast cooking type and good only for soups and not stews.
* Chana Dal is the Indian word for harder type spit peas.
Kheyli mamnun, ino dorost kardam, shoharam kheyli doost dasht, khoub shod!
Avalin ghazoye farsi keh man dorost kardam. 
Salam az Budapest, Hungary. 
Hi,
Can this recipe be used in the slow cooker/crock pot? Do u have recommendations for that? Thanks!
Natasha, it probably can. I have not made it in a slow cooker before so I don’t know about the amount of time. But I don’t see why you couldn’t experiment!
Hi,
Could you tell me how to make the brewed saffron for this dish (Koresht Aloo)?
Jan, here is the link on how to make brewed saffron: http://mypersiankitchen.com/saffron-the-beloved-jewel-of-persian-cuisine/
Is there a special technique to brewing saffron?
I never make this dishes as my mother in low come here to visit us I want to surprise her thanks for recipe.
My brother in laws family uses potatoes, not split peas. Thoughts?
ebeckwith, one thing that I have learned from having this website is that ingredients vary depending on the preferences of families as well as from one region from the other.