The Torshana or Qaysi it is Iraqi a rich sweet and sour fruits (dried apricots and prunes) Stew. It is made with meat, vegetables, and fruit usually constitute the base, The main idea is to produce a dish that is hot, sour, and sweet flavors are in balance. The greatest thing about making a stew it does not require complete culinary precision, you can add more or less water, also adding the seasoning to the stew to your liking. You can make this dish a vegetarian dish by removing the meat.
Torshana traditional Iraqi dish. The recipe is from my sister (Raghdad) that lives in Baghdad, Iraq. I decided to try it, it is a very delicious and unique recipe. Enjoy.
5 tbsp canola or corn oil
1 whole onion thinly sliced
1 Ib chicken breast cut in cubes
1 Tablespoon ground cumin
1 Tablespoon coriander powder
1 Tablespoon black pepper
1 tsp salt
1 teaspoon sugar
1 cup dried apricots
1 cup dried prune
1 cup raisin
1/2 cup almond peeled and cut in halves
1/2 cup Cashews
3 cup vegetable stock
3 Tablespoons tomatoes paste
1 whole juice of 2 limes
1/2 cup of chopped fresh coriander to garnish
Place a pot on medium heat.
Add the oil then the onions and sauté for about 10 minutes, until the onions have some color.
Add the chicken sauté until the chicken is no longer pink for about 5 minutes.
Add the cumin, coriander powder, black pepper, salt, sugar.
Add the prunes, apricots and raisin saute for 5 minutes.
Add the vegetable stock then add tomatoes paste give all a good stir, put the lid on, and allow to simmer on low to medium heat for about 40 minutes.
Fill a small pan with water, add the almond put on high heat and let it boil for about 10 minutes remove from the heat, then wash with cold water.
Remove the skin of the almond with your hand by rubbing it. Then cut the Almond into halves.
In a small pan add 1/4 cup corn oil, then add the cut almond and the cashew stir constantly until golden brown.
Then add it to the chicken stew.