Finally. Finally, I have made a chicken khoresh that not only was acceptable, but utterly superb. The key is in the thickness of the sauce. And this khoresh’s sauce was beautifully thick. Largely, the sauce was composed of scraped bits of browned meat, a touch of flour, reduced orange juice, and lots of spices (think turmeric, coriander, cumin, crushed red pepper).
We served this khoresh with brown basmati rice and plain Greek yogurt.
Bring on the khoreshes, my friends. I so have this. I now have completed 31 recipes from Batmanglij’s Food of Life. Percentage complete: 11.57%