Dolmeh Morgh o Karafs o Gharch (دلمه مرغ و کرفس و قارچ) — Persian Stuffed Chicken with Celery and Mushrooms

• 120 gBasmati rice (rinsed until water runs mostly clear)
• 1000 mlWater (for parboiling rice)
• 10 gSalt (for parboiling rice water)
• 30 mlOlive oil (divided)
• 150 gOnion (finely diced)
• 200 gCelery stalks (small dice (about 5 mm))
• 250 gMushrooms (cremini or button, finely chopped)
• 12 gGarlic (minced (about 3 cloves))
• 120 gGreen bell pepper (small dice)
• 2 gGround black pepper
• 2 gGround turmeric
• 1 gDried mint (optional, for a classic Persian aroma)
• 680 gChicken breast (4 pieces, skinless and boneless (about 170 g each))
• 300 gTomatoes (grated on a box grater or blended smooth)
• 30 gTomato paste
• 15 mlLemon juice (optional, to brighten the sauce)

Instructions

1. 1

   Rinse the basmati rice 3–4 times. Bring 1000 ml water to a boil, stir in 10 g salt, then add rice and boil 6 minutes until the grains are flexible but still firm in the center. Drain well and let steam-dry in the colander for 5 minutes so the filling stays fluffy, not wet.

2. 2

   Heat 15 ml olive oil in a skillet over medium heat (about 175°C surface). Add 150 g diced onion and cook 6–8 minutes until translucent and lightly golden. Add 12 g garlic and cook 30 seconds. Stir in celery, mushrooms, and bell pepper; cook 10–12 minutes, stirring, until mushrooms release then evaporate their liquid.

3. 3

   Season the vegetable mixture with 2 g turmeric, 2 g black pepper, 1 g dried mint (optional), and 2 g salt (taken from the chicken/sauce salt if preferred). Fold in the drained parboiled rice and cook 2 minutes to combine. Spread the filling on a plate to cool 10 minutes; warm filling can overcook the chicken.

4. 4

   Butterfly each chicken breast: place it flat, slice horizontally to open like a book, then gently pound to an even 8–10 mm thickness. Season both sides with 6 g salt and 2 g black pepper total. Divide the cooled filling into 4 portions (about 150–170 g each) and place in the center of each breast.

5. 5

   Roll each breast tightly around the filling, tucking the sides in to enclose it. Secure with 2–3 toothpicks per roll or tie with kitchen twine. Heat 15 ml olive oil in a wide, lidded pan over medium-high heat. Sear the rolls 2–3 minutes per side (8–10 minutes total) until lightly golden.

6. 6

   Push chicken to one side. Add 15 ml olive oil, then 80 g grated onion; cook 2 minutes, scraping browned bits. Add 8 g garlic and cook 30 seconds. Stir in 30 g tomato paste and 3 g turmeric; fry 1 minute to deepen color. Add 300 g grated tomatoes, 4 g salt, and 240 ml water; simmer 5 minutes.

7. 7

   Nestle the chicken rolls into the sauce in a single layer. Cover and braise on low heat (gentle simmer) for 20–25 minutes, turning once halfway. If the pan looks dry, add 30–60 ml water. The chicken is done when the thickest part reaches 74°C and the sauce is glossy and reduced.

8. 8

   Turn off heat and rest, covered, for 10 minutes to reabsorb juices. Remove toothpicks or twine. If using, stir 15 ml lemon juice into the sauce. Slice each roll into 3–4 pieces with a sharp knife and spoon tomato sauce over the top for serving.