Persian Peaches: Khoreshe Holu

Hmmm, you say? Persian peaches? Not Georgia peaches? Well, we did take some Georgia peaches and used them in an Iranian chicken dish that sounded like it would be questionably good at best. However, do not be afraid of combining things like turmeric and peaches with your chicken. It's surprisingly appetizing and succulent, as some university presidents might say. Will made the meal tonight since I was out teaching some vocal lessons (hmmm again? Yes, vocal lessons. Bizarre). He made the standard Budget Bytes Yellow Jasmine Rice, but he substituted brown rice in and added some fresh parsley, green onions, dried cilantro and dried dill at the end based on a recipe from a Middle Eastern cookbook we checked out of the library once upon a time. The only thing about this meal is that it takes awhile for everything to have time to cook, so it's one of those that you have to plan ahead for a little bit.

Khoreshe Holu-Peach Sauce with Chicken
(from a Middle Eastern cookbook we checked out of the library and don't know the name of; serves 2)
1 1/2 lb chicken pieces
Salt
Freshly ground black pepper
A large dollop of ghee (or butter...but seriously, if you're going to cook Middle Eastern food, spring for the ghee)
1 small onion, chopped
1/2-1 tsp turmeric
1/2 cup water
2 firm peaches
2 tbsp cup lemon juice
1 tbsp brown sugar

Slice chicken and season with salt and pepper. Heat half the ghee in a heavy pan and brown chicken pieces. Remove chicken and add onion to fat in pan and fry gently until transparent. Sprinkle on turmeric and fry until onion begins to brown. Add water to the pan and stir to lift browned juices.

Return chicken to the pan and add cinnamon stick. Cover and simmer gently for 45 minutes until almost tender. Peel and stone peaches and slice in wedges. Scoot chicken mixture to one side of pan, heat remaining ghee and fry peaches in ghee until lightly colored. Mix peaches and chicken, sprinkle with lemon juice and brown sugar.

Arrange peaches on top of chicken, cover, and simmer for another 20-25 minutes. Check flavor and adjust with seasoning, lemon juice, and sugar if necessary. Once ready, serve with rice or Chelou Ta Dig.