Moments Critiques
- •Selecting firm-ripe peaches (not overripe)
- •Adding peaches late to preserve shape
- •Achieving delicate sweet-sour balance (more subtle than cherry stew)
Bloom the saffron
Grind saffron threads with a pinch of sugar using a mortar and pestle. Transfer to a small bowl, add 3 tbsp hot (not boiling) water, cover, and steep for at least 20 minutes.
Bloom the saffron
Grind saffron threads with a pinch of sugar using a mortar and pestle. Transfer to a small bowl, add 3 tbsp hot (not boiling) water, cover, and steep for at least 20 minutes.
Select and prepare the peaches
Choose peaches that are ripe but still firm—they should give slightly when pressed but not be soft or mushy. To peel: score an X on the bottom of each peach, blanch in boiling water for 30-60 seconds, then plunge into ice water. Skins will slip off easily. Cut into wedges (6-8 per peach), removing pits.
Étape Critique
Peach selection is crucial. Overripe peaches will disintegrate into mush; underripe ones won't have enough flavor or sweetness. The firmness helps them hold shape during cooking. Peeling creates a more refined texture in the final dish.
Erreurs Courantes
- •Using overripe peaches (dissolve into sauce)
- •Cutting wedges too thin (fall apart)
- •Not peeling (skins become unpleasant when cooked)
- •Using canned peaches (too soft, wrong texture)
Select and prepare the peaches
Choose peaches that are ripe but still firm—they should give slightly when pressed but not be soft or mushy. To peel: score an X on the bottom of each peach, blanch in boiling water for 30-60 seconds, then plunge into ice water. Skins will slip off easily. Cut into wedges (6-8 per peach), removing pits.
Étape Critique
Peach selection is crucial. Overripe peaches will disintegrate into mush; underripe ones won't have enough flavor or sweetness. The firmness helps them hold shape during cooking. Peeling creates a more refined texture in the final dish.
Erreurs Courantes
- •Using overripe peaches (dissolve into sauce)
- •Cutting wedges too thin (fall apart)
- •Not peeling (skins become unpleasant when cooked)
- •Using canned peaches (too soft, wrong texture)
Brown the chicken
Remove skin from chicken pieces. Season with salt and turmeric. Heat oil or butter in a large heavy pot over medium-high heat. Brown chicken on all sides, about 8-10 minutes total. Remove and set aside.
Brown the chicken
Remove skin from chicken pieces. Season with salt and turmeric. Heat oil or butter in a large heavy pot over medium-high heat. Brown chicken on all sides, about 8-10 minutes total. Remove and set aside.
Sauté the onion
In the same pot, add diced onion. Cook over medium heat until softened and light golden, about 8-10 minutes. Don't caramelize deeply—this stew has a lighter base.
Sauté the onion
In the same pot, add diced onion. Cook over medium heat until softened and light golden, about 8-10 minutes. Don't caramelize deeply—this stew has a lighter base.
Add spices and build the sauce
Add cinnamon and cardamom (if using), stir for 30 seconds until fragrant. Add water or stock, half the saffron water, salt, and white pepper. Return chicken to the pot. Bring to a simmer, cover, and cook for 30 minutes until chicken is nearly done.
Add spices and build the sauce
Add cinnamon and cardamom (if using), stir for 30 seconds until fragrant. Add water or stock, half the saffron water, salt, and white pepper. Return chicken to the pot. Bring to a simmer, cover, and cook for 30 minutes until chicken is nearly done.
Add peaches
Add peach wedges to the pot, distributing them gently around and over the chicken. Add sugar—start with 30g and adjust. Add remaining saffron water. Cover and simmer for 15-20 minutes until peaches are tender but still hold their shape.
Étape Critique
Adding peaches late preserves their shape and fresh flavor. They should be tender but not dissolved into mush. Some breakdown is fine—it thickens and flavors the sauce—but there should be identifiable peach wedges.
Erreurs Courantes
- •Adding peaches too early (dissolve completely)
- •Stirring too much (breaks peaches)
- •Adding all sugar at once (may be too sweet)
Add peaches
Add peach wedges to the pot, distributing them gently around and over the chicken. Add sugar—start with 30g and adjust. Add remaining saffron water. Cover and simmer for 15-20 minutes until peaches are tender but still hold their shape.
Étape Critique
Adding peaches late preserves their shape and fresh flavor. They should be tender but not dissolved into mush. Some breakdown is fine—it thickens and flavors the sauce—but there should be identifiable peach wedges.
Erreurs Courantes
- •Adding peaches too early (dissolve completely)
- •Stirring too much (breaks peaches)
- •Adding all sugar at once (may be too sweet)
Balance the flavor
Add lemon juice and stir very gently. Taste the sauce carefully. It should be subtly sweet with balancing acidity—more delicate than cherry stew. Adjust: more sugar if too tart, more lemon if too sweet. This stew should be elegant and balanced, not aggressively sweet-sour.
Étape Critique
Unlike sour cherry stew, peach stew should be subtly balanced rather than boldly sweet-sour. The delicate peach flavor is easily overwhelmed—the goal is to enhance it, not mask it.
Erreurs Courantes
- •Over-sweetening (loses elegance)
- •Skipping lemon juice (tastes flat)
- •Over-seasoning (should be delicate)
Balance the flavor
Add lemon juice and stir very gently. Taste the sauce carefully. It should be subtly sweet with balancing acidity—more delicate than cherry stew. Adjust: more sugar if too tart, more lemon if too sweet. This stew should be elegant and balanced, not aggressively sweet-sour.
Étape Critique
Unlike sour cherry stew, peach stew should be subtly balanced rather than boldly sweet-sour. The delicate peach flavor is easily overwhelmed—the goal is to enhance it, not mask it.
Erreurs Courantes
- •Over-sweetening (loses elegance)
- •Skipping lemon juice (tastes flat)
- •Over-seasoning (should be delicate)
Rest and serve
Remove from heat, cover, and let rest for 10 minutes. Transfer carefully to a serving dish, arranging chicken pieces with peach wedges visible on top. Spoon sauce over everything. Garnish with toasted slivered almonds. Serve immediately over chelow with tahdig.
Rest and serve
Remove from heat, cover, and let rest for 10 minutes. Transfer carefully to a serving dish, arranging chicken pieces with peach wedges visible on top. Spoon sauce over everything. Garnish with toasted slivered almonds. Serve immediately over chelow with tahdig.
Repos Requis
10 min - Allows flavors to harmonize and sauce to settle
