Ghormeh Qarch (خورمه قارچ) — Persian Velvety Mushroom Stew

• 45 mlVegetable oil (divided)
• 250 gYellow onions (finely diced)
• 150 gRed bell pepper (cut into 1 cm dice)
• 150 gGreen bell pepper (cut into 1 cm dice)
• 6 gCurry powder (about 2 tsp, mild to medium)
• 50 gTomato paste (about 3 tbsp)
• 480 mlWater (hot, plus more if needed)
• 500 gCremini mushrooms (wiped clean and thickly sliced (about 6–8 mm))
• 30 mlLemon juice (freshly squeezed, divided)
• 8 gFine sea salt (about 1 1/4 tsp, plus more to taste)
• 3 largeEgg yolks (room temperature)

Instructions

1. 1

   Prep the vegetables and mushrooms so cooking moves quickly: dice the onions and bell peppers, slice the mushrooms, and measure the spices. Warm 480 ml water (or use a kettle). In a small bowl, whisk the egg yolks with 15 ml lemon juice until smooth; keep at room temperature so they temper evenly later.

2. 2

   Heat 30 ml vegetable oil in a wide heavy pot over medium heat (about 175°C surface heat). Add the diced onions and cook 10–12 minutes, stirring every minute, until soft and lightly golden. Add the red and green bell peppers and cook 6–8 minutes more, until the peppers soften and the onion-pepper base smells sweet and aromatic.

3. 3

   Push the vegetables to the sides and add the remaining 15 ml oil to the center. Stir in the curry powder for 30–45 seconds to bloom it without burning. Add the tomato paste and fry 2–3 minutes, stirring constantly, until it darkens slightly and the raw paste smell disappears; this step deepens color and rounds the stew’s flavor.

4. 4

   Add the sliced mushrooms and 6 g of the salt. Increase heat to medium-high and cook 8–10 minutes, stirring frequently, until the mushrooms release their liquid and it mostly evaporates. This concentrates umami and prevents a watery stew. Scrape the bottom of the pot to dissolve any browned bits into the mushroom-vegetable mixture.

5. 5

   Pour in 480 ml hot water and bring to a gentle simmer over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring every 5 minutes. If it thickens too much, add 60–120 ml more hot water. The goal is a saucy stew that coats mushrooms, not a thin soup.

6. 6

   Uncover and simmer 5 minutes to slightly reduce and intensify flavor. Taste and adjust with the remaining 2 g salt if needed. Lower the heat to the very lowest setting so the stew is hot but not bubbling; boiling after adding yolks can cause curdling and graininess.

7. 7

   Temper the egg yolks for a velvety finish: ladle 120 ml of hot stew liquid into the yolk-lemon mixture in a thin stream while whisking constantly for 30–45 seconds. Pour the tempered yolks back into the pot while stirring continuously. Cook 2–3 minutes on very low heat until the stew looks glossy and slightly thicker, without simmering.

8. 8

   Turn off the heat and stir in the remaining 15 ml lemon juice for brightness. Rest the stew, covered, for 5 minutes to let flavors meld and the texture settle. Serve hot, spooned generously over rice, ensuring each portion gets mushrooms and the silky pepper-tomato sauce.