Happy Sunday funday my lovely readers, hope you’re reading this post from a warm and cosy place. It’s finally the last few weeks of winter and has been pretty windy of late so I’m really looking forward to some sun!
Speaking of this weather, I’ve been meaning to make this particular stew for a while but because I’ve been on a health kick I couldn’t justify making it and then not eating it 😝 so I had a look through some of my old recipes from a few years ago when I was auditioning for MKR and found it with some nice photos so I thought I’d share it with you today.
This stew is so tasty, I’ve been craving it for a while now but because it contains sugar I thought it’ll just be better if I reminisce about it as I’m trying to reduce my sugar intake these days (I know it totally goes against my brand name, believe me the irony is not lost on me!)
I actually submitted this recipe to MKR during our auditioning process and it was one of my picks to make on the show as the flavour combination is fantastic. It’s warm and sweet and smells so good. Like most Persian stews, it contains a mixture of meat, spices and dried fruits but this particular stew is on the sweeter side. Although you don’t have to make it that sweet if you don’t want to but it’s famous for being a sweet tasting stew.
This stew is usually made with poultry; either chicken or duck. However I think even spatchcock would be a nice touch.
For this particular recipe I have used chicken, but I urge you to use what you want and experiment.
This recipe is quite simple and doesn’t require too many ingredients. Basically the poultry gets marinated and then poached in the sauce base. It’s then traditionally served with rice, however to dabble in some Persian fusion I also made it as a pie filling. In this method you make the marinade and sauce base a bit more chunky rather than making it runny so that it can make a sturdy filling.
So the following is a simple recipe for Aloo mossama (aka prune stew), hope you give it a go. You’ll be pleasantly surprised by the taste.
- 1 onion roughly chopped (I usually use spanish onions as I love the flavour)
- 1 and a half cups of pitted prunes, you can find these in the health food aisle of the supermarket
- 1/2- 1 cup of sugar, this can vary based on your taste. You can also use brown sugar instead of caster
- 250g of poultry, if duck is used you can always seal and fry it separately then add to the sauce
- pinch of Turmeric
- 1 tbsp Tomato paste
- pinch of cinnamon
- salt and pepper to taste
- In a medium to large pot, fry the chopped onion until soft in texture
- add the turmeric and salt
- add the prunes and mix until an even mixture is formed
- add the tomato paste and allow it to cook
- add the cinnamon and pepper
- then add the sugar and allow it to coat the mixture
- finally add the chicken/ duck to the mixture and let it seal and get marinated with the sauce
- Once all the ingredients are in the pot, fill it with water (about 3/4 full) and allow the meat to cook/poach
- Once the meat is cooked you can serve it with some rice
Or if you want to dabble, you can use it as a filling like I did.
I really hope you attempt this dish, as mentioned you can make it anyway you like so go on and experiment. You’ll be amazed by the flavour, I guarantee it!
Hope you enjoy the last few weeks of winter, till next time Xx