Persian-Style Chicken and Carrot Stew (Instant Pot-Friendly)

by | Aug 22, 2021

persian chicken stew with advieh recipe

We’re so happy Christa, one of our amazing customers, shared her family’s Persian-style chicken stew with us! If you’re interested in sharing your fav recipes, we’d love to have you (more info here on how to do that).

 

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Persian-Style Chicken and Carrot Stew (Instant Pot-Friendly)

This is a simple, warm your soul dish with comforting flavors even the pickiest family member will enjoy. Best served over basmati rice with a side of tahdig (the crunchy rice at the bottom of the pot).

This is not a traditional Persian khoresh (stew)—though we make plenty of those as well—this is our family’s own unique recipe using aromatic Persian spices. Best made in the instant pot or in a cast iron pot.

 

  • Author: Christa Abedi
  • Prep Time: 10
  • Cook Time: 30 with Instapot (or 1-2 hours stovetop)
  • Total Time: 40 minutes with Instapot (1-2 hours stovetop)
  • Yield: 4-6 servings 1x
  • Category: stew
  • Method: Instapot
  • Cuisine: Persian

Ingredients

Scale
  • 1.5 pounds chicken breast, 1-inch cubes
  • 1.5 cups baby carrots, leave them whole
  • 1 can cannelloni beans, drained and well rinsed
  • 1 large yellow onion, finely chopped
  • 3 cloves garlic, chopped
  • 1 1/2 Tablespoons Pinch Spice Market Advieh Khoresh
  • 2 teaspoons Pinch Spice Market paprika
  • 1 teaspoon Pinch Spice Market turmeric
  • 3 cups water
  • 2 Tablespoons olive oil
  • Salt to taste (avoid under-salting!)

Instructions

Using an Instant Pot:

  1. Set Instant Pot to sauté mode and heat olive oil
  2. Add onions and garlic along with all spices (advieh, paprika, turmeric) and sauté together for a few minutes. Add a little of the water to ensure no burning.
  3. Add cubed chicken to the pot and sauté for a minute or two
  4. Add the rest of the water and carrots
  5. Add the salt and give it all a good stir
  6. Add the drained cannelloni beans on the top
  7. Seal the lid and change to high pressure/stew mode and set for 20 minutes. Let naturally release for 10 minutes. Serve over basmati rice.

Without Instant Pot:

  1. Heat olive oil in a heavy-bottomed pot (medium-low)
  2. Add onions and garlic along with all spices (advieh, paprika, turmeric) and sauté together for a few minutes. Add a little of the water to ensure no burning.
  3. Add cubed chicken to the pot and sauté for a minute or two
  4. Add the rest of the water and carrots
  5. Add the salt and give it all a good stir
  6. Add the drained cannelloni beans on the top
  7. Bring the pot to a boil and then reduce heat to as low as possible and let simmer for at least an hour. Serve over basmati rice.

Did you try this recipe?

How did you like it? Let us know by tagging @pinchspicemarket on Instagram or Facebook.

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