Creamy Persian Chicken and Mushroom Stew (Khorak-e Morgh o Gharch)
"Indulge in the velvety elegance of a Persian classic where tender chicken and earthy mushrooms meet in a bright, lemon-kissed cream sauce."
Instructions
Heat the olive oil in a large, deep pan over medium heat. Add the chopped onion and sauté for 5–7 minutes, stirring occasionally, until soft and lightly golden.
Add the minced garlic and cook for about 30 seconds, just until fragrant, being careful not to let it brown.
Add the chicken cubes to the pan. Season with turmeric, black pepper, and salt. Sauté for 5–6 minutes, turning the pieces so the chicken lightly browns on all sides.
Stir in the sliced mushrooms and cook for 4–5 minutes, until they release their moisture and begin to soften.
Pour in the chicken broth and heavy cream, stirring gently to combine. Reduce the heat to medium-low and bring the stew to a gentle simmer.
Add the lemon juice and continue cooking for about 10 minutes, until the chicken is fully cooked and the sauce thickens slightly.
Taste and adjust seasoning if needed. Transfer to a serving dish, garnish with fresh parsley, and serve hot with steamed rice.