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

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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.

 

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.

Find it online: https://pinchspicemarket.com/blog/persian-chicken-carrot-stew-instant-pot/

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