Green Tomatoes Chicken Stew Saffron Recipe is the translated name of a tart Iranian chicken dish made with gojeh sabz—fresh sour green plums—plus dill, garlic and saffron. Although it is often labelled green tomato stew in English, it does not use unripe tomatoes.
Saffron Chicken and Green Plum Stew
Green plums soften quickly and can collapse if they cook for too long. The chicken and dill sauce are therefore cooked first, with the fruit and saffron added during the final 15 minutes. Sugar is optional and should balance the sourness, not cover it.
Preparation: 25 minutes
Cooking: about 55 minutes
Serves: 4–5
Ingredients
- 600 g mixed chicken thighs and breast, bone-in or boneless
- 1 medium onion, finely diced
- 2–3 garlic cloves, finely grated
- 500 g fresh sour green plums, washed and dried
- 500 g fresh dill, finely chopped
- 1 tablespoon strong brewed saffron infusion
- 1/2 teaspoon turmeric
- Fine salt and freshly ground black pepper
- 2–3 tablespoons neutral oil
- Up to 3 tablespoons sugar, optional
- 2 cups hot water
Fresh green plums are small, firm and distinctly tart. They are different from the larger unripe tomatoes used in recipes for stewed green tomatoes. If green plums are out of season, wait for the right fruit rather than substituting a tomato and expecting the same dish.
Prepare a concentrated saffron infusion before cooking. Our guide to brewing saffron threads explains how to draw out the colour and aroma without adding too much water.
Brown the Chicken
Pat the chicken dry and season it lightly with salt, pepper and turmeric. Heat one tablespoon of oil in a wide, heavy pot over medium heat. Brown the pieces in batches, leaving space around them, then transfer them to a plate. They do not need to be cooked through yet.
Using a mixture of thighs and breast follows the original recipe. If the pieces differ greatly in size, cut the breast into larger portions so it does not finish long before the thighs.
Cook the Dill Base
Add the onion to the same pot with another tablespoon of oil if needed. Cook for 5–7 minutes until soft and lightly golden. Stir in the garlic and cook for 30 seconds.
Add the chopped dill in several handfuls, allowing each addition to wilt before adding the next. Cook for 5 minutes, stirring often. The dill should become fragrant but should not turn brown.
Simmer the Stew
Return the chicken and any collected juices to the pot. Pour in two cups of hot water and bring to a gentle simmer. Partly cover and cook over low heat for 30–35 minutes, or until the chicken is almost tender.
Check the pot occasionally. Add a small amount of hot water only if the sauce is reducing before the chicken softens. This is a concentrated stew, not a broth, so avoid flooding it.
Add the Green Plums and Saffron
Set the green plums gently into the sauce. Add the saffron infusion and simmer uncovered for 12–15 minutes. Stir by moving the pot rather than pressing a spoon through the fruit.
Taste the sauce. If the plums are sharply sour, add sugar one tablespoon at a time. Some batches need none; very tart fruit may take the full three tablespoons.
Before serving, check the thickest chicken piece. Poultry should reach 74°C/165°F internally, as stated in the USDA safe temperature chart.
Serve with Saffron Rice
Let the finished stew stand for five minutes. Spoon it into a shallow serving bowl so the softened plums remain visible, then serve with plain steamed rice or saffron rice. Warn diners that whole green plums contain stones.
The final sauce should be glossy and herb-rich, with a clear sweet-sour edge. If it is thin, remove the chicken and plums and reduce the liquid briefly; boiling the fruit harder will only make it break apart.
Storage
Refrigerate leftovers in a covered container within two hours and use them within three to four days. Reheat gently over low heat, turning the chicken carefully and avoiding repeated stirring.
Like many fruit stews, the flavour settles after a night in the refrigerator. The plums will also become softer, so the first serving offers the best shape and texture.
