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Khoresht Gharch (Persian Mushroom Stew)

A recipe for Khoresht Gharch (Persian Mushroom Stew)
Course Main
Cuisine Persian
Keyword chicken, khoresht gharch, mushroom, Persia, Persian, stew
Prep Time 20 minutes
Cook Time 2 hours
0 minutes
Total Time 2 hours 20 minutes
Servings 4 Servings


  • 1/8 teaspoon ground saffron
  • 1/2 tablespoon hot water
  • 3 tablespoons oil divided
  • 1 large onion peeled and thinly sliced
  • 1 clove garlic peeled and crushed
  • 1 pound chicken thighs cut into 1 inch pieces
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 8 ounces fresh mushrooms
  • 1 tablespoon all-purpose flour
  • 1 tablespoon chopped parsley
  • 1 tablespoon lime juice
  • 1 egg yolk
  • 1/2 teaspoon ground cumin


  • Dissolve the ground saffron in 1/2 tablespoon hot water. Set aside.
  • Thinly slice the onion and crush the garlic. Cut the chicken into about 1 inch pieces. In a large pot or dutch oven, heat 1 1/2 tablespoons oil over medium high heat. Once heated, add the onion, garlic, and chicken. Cook until browned.
  • Stir in 1/2 cup water, cover, and simmer over low heat for 45 minutes. Stir occasionally.
  • Heat a large skillet over medium heat with the remaining 1 1/2 tablespoons oil. Cut off the stems to the mushrooms and slice. Add them to the skillet and sprinkle with flour and parsley. Saute until lightly browned.
  • Add the sauteed mushrooms, soaked saffron, and lime juice to the chicken mixture. Continue to simmer, covered, for 35 minutes. Stir in the egg yolk and cumin. Simmer for another 5 minutes. Serve hot, garnished with parsley and lime wedges.