This Stew Plum Masma Saffron Recipe pairs browned chicken with dried plums, dried apricots, onion and a restrained saffron-tomato sauce. The fruit softens as the chicken cooks, giving the finished stew its sweet-tart character.
The dish is also written aloo mosamma, aloo mosama or plum masma. It is associated with northern Iranian cooking and should finish with a small amount of concentrated sauce rather than a pot full of broth.
Plum masma ingredients
- 4 bone-in chicken pieces
- 8 to 12 dried apricot halves (qaisi), allowing 2 to 3 per person
- 8 to 12 dried black or Bukhara plums, allowing 2 to 3 per person
- 2 medium onions, thinly sliced
- Up to 2 tablespoons sugar, only as needed
- 1 teaspoon saffron threads, finely ground and infused
- 1 tablespoon tomato paste
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon black pepper
- Salt, to taste
- 3 tablespoons neutral frying oil
- 2 cups hot water
The ingredient translated as “case” in the old post is qaisi, or dried apricot. It belongs alongside the dark plums; using both fruits creates the intended balance of sweetness and acidity.
Soak the dried fruit
Rinse the apricots and plums separately, then cover them with lukewarm water for 15 to 30 minutes. Drain gently.
If the plums contain stones, leave them whole for cooking and warn diners, or remove the stones carefully without tearing the softened fruit apart.
Brown the chicken
Pat the chicken dry and season lightly with salt and pepper. Warm the oil in a wide, heavy pot over medium heat.
Add the chicken pieces skin-side down if they have skin. Brown both sides until golden, working in batches if necessary. Lift the chicken onto a plate and leave the oil in the pot.
Build the onion and plum base
Add the onions to the same pot and cook until soft and lightly golden. Stir in the turmeric and tomato paste and cook for 1 to 2 minutes, until the paste darkens slightly.
Add the soaked plums and apricots. Turn them through the onion mixture gently for about 5 minutes. Avoid vigorous stirring, which can break the fruit and make the sauce muddy.
Add saffron and simmer
Stir in the saffron infusion, black pepper and a small amount of salt. Pour in the hot water and bring to a gentle boil.
Return the browned chicken to the pot in a single layer. Lower the heat, cover and simmer for about 30 minutes, or until the thickest chicken piece is cooked through and the fruit is tender.
A concentrated infusion gives the sauce colour without excess liquid. Our guide to brewing saffron explains how to prepare it.
Balance the sweet-tart flavour
Taste the sauce only after the fruit has softened. Bukhara and black plums vary widely: some are pleasantly sweet, while others are distinctly sour.
If the stew is sharper than you want, stir in 1 tablespoon sugar and simmer for 2 minutes before tasting again. Add the second tablespoon only if it is still needed. Starting with all the sugar can hide the fruit’s natural flavour.
Reduce the sauce without scorching
When the chicken is tender, remove the lid. Let the stew simmer gently until the liquid reduces to a glossy sauce around the chicken and fruit.
The old instruction says the stew should “fall to the oil.” This means the sauce is concentrated enough for a little oil to show at the edges; it does not mean the onions or fruit should fry dry.
Move the fruit as little as possible during reduction. Shake the pot gently instead of repeatedly stirring with a spoon.
Serve aloo mosamma
Arrange the chicken in a serving dish and spoon the plums, apricots and sauce around it. Serve with plain steamed Persian rice.
Count the fruit when plating so each person receives both qaisi and plum. If any stones remain, make that clear before serving.
Common problems
- The fruit disintegrates: shorten the soak and stir less during simmering.
- The chicken stays pale: dry it well and brown in batches before adding liquid.
- The stew is watery: reduce uncovered only after the chicken is cooked.
- The sauce is too sweet: add sugar after tasting, not automatically at the start.
Storage
Cool leftovers promptly and refrigerate in a covered container for up to 2 days. Reheat gently until the chicken is steaming throughout; vigorous boiling can break the softened fruit.
