• 1  Place a large sauté pan, lightly coated with olive oil, over medium heat. Sauté the onion until it is golden brown and caramelized (about 10 minutes). Add the chicken, garlic and celery and continue to cook until the chicken is golden brown (about 5 minutes).2 Add the chicken stock, lime juice and saffron to the pan. Lower the heat to medium low and simmer for 20 minutes until the chicken is cooked through and the celery has softened. Add the fresh herbs and stir to combine. Adjust seasoning with salt, freshly cracked pepper and lime juice.3 Serve with saffron rice and garnish with additional parsley, mint, pomegranate molasses drizzled over the top, thinly sliced limes .
• *Saffron adds a wonderful exotic flavor, it will still be delcious if you want to leave it out.

Special instructions

• Khoreshes are a sort of stir-fried stew that are common in Persian cuisine. The ingredients vary from season to season and are treated with care. No over cooked soggy vegetables in these dishes. Everything is cooked to highlight bright flavor.
• Source:
• http://www.cheflauraskosher.com/