Garlic Herb Stew of Gilan (Sir Qalieh Gilani)
"A fragrant and soulful Caspian classic that marries the brightness of fresh garlic greens with the richness of slow-simmered poultry and golden poached eggs."
Instructions
Heat a heavy-bottomed pot over medium heat. Add a small splash of oil if the pot is dry, then add the chopped garlic greens. Sauté gently until softened and aromatic, without browning.
Sprinkle in the turmeric and continue to cook for another minute, allowing the spice to bloom and the greens to deepen slightly in color.
Add the chicken or duck pieces. Season with salt and black pepper, turning to lightly brown on all sides.
Pour in enough water to just cover the meat. Bring to a gentle simmer, then reduce the heat, cover, and cook until the poultry is tender and nearly cooked through.
Stir in the rinsed split peas. Continue simmering, uncovered or partially covered, until the peas are soft and the broth has reduced to a lightly thickened stew.
Crack the eggs directly over the surface of the stew. Cover and cook gently until the egg whites are just set and the yolks reach your preferred doneness. Taste and adjust seasoning before serving hot.