Isfahan-Style Yogurt Stew (Khoresht Mast)

Place the chicken in a pot with the fried onions, a pinch of salt, and about 2 cups of water. Simmer gently over medium-low heat until the chicken is fully tender and only a small amount of broth remains.

Stir in the ground saffron, black pepper, and the slivered almonds or prepared bitter orange peel. Adjust salt if needed and bring the mixture to a gentle simmer.

Remove the chicken from the pot and cut it into serving-size pieces. Lower the heat to very low to prevent boiling.

Whisk the drained yogurt until completely smooth. Slowly stir it into the pot, mixing gently. Heat carefully without allowing the stew to boil, so the yogurt stays creamy and does not separate.

Arrange the chicken pieces on a serving platter and spoon the warm yogurt stew over them. Serve immediately.