Khoresht Gharch ~ Persian Mushroom Stew

 I only have one thing to say: I love mushrooms. Always have, always will. The day that I discovered Crimini and Portabella mushrooms my life became even better! With that said, I love Khoresht Gharch to no end. It really is yummy and super simple to make!


Ingredients

• 8 chicken thighs
• 2 medium onions
• 4 garlic cloves
• 24oz mushrooms
• 1 tbsp flour
• 2 tbsp brewed saffron
• 4 tbsp lemon juice
• 2 egg yolks
• oil
• salt & pepper

Method:

1. Small dice onion and mince garlic.  Saute in some oil until golden.
   
   
2. Season chicken with salt and pepper. Add to onion and cook for about 3 to 4 minutes on each side. Add 1/2 cup of water, cover, and cook on medium for half hour.
   
   
3. In the mean time clean mushrooms (see post How to Clean Mushrooms). Cut off the bottom portion of the stem and depending on the size of each mushroom either cut into four section or nine. You can use any type of mushrooms you like, personally, I absolutely love cooking with Crimini mushrooms, which are baby portabella mushrooms.
   
   
4. I personally like to use all of my mushroom, including the stem. I cut the stem off then quarter, or cut into nice pieces, the cap then slice the stems.
   
   
5. Saute mushrooms in a thin layer of oil until their juices come out. Allow for the juices to evaporate.
   
   
6. Add flour to mushrooms and mix well. Season with salt and pepper.
   
   
7. Add brewed Saffron and lemon juice to chicken and mix well. Then add mushrooms and continue cooking uncovered for about 10 minutes.  Beat egg yolks in a bowl and carefully taper in the egg yolks with a bit of the juices from the stew.  Add tapered egg yolks to the pot and continue cooking for another 15 minutes. Make sure to adjust seasoning if needed.
   
   
8. You will have a fantastic stew in just under one hour to serve over rice!