Gilan Garlic Green Stew (سیر قلیه گیلانی) — Sir Qalieh with split peas, eggs, and chicken

• 2 lbChicken thighs, bone-in and skinless (about 4 medium thighs)
• 8.8 ozFresh garlic greens (garlic chives/young garlic leaves), finely chopped
• 4.9 ozYellow split peas, rinsed (soak 20 minutes, then drain)
• 3 tbspNeutral oil (such as sunflower or canola)
• 2 tspTurmeric powder
• 9 gSea salt (about 1 1/2 tsp fine salt)
• 1 tspBlack pepper, freshly ground
• 3.8 cupWater
• 4Eggs (use large eggs)

Instructions

1. 1

   Rinse the yellow split peas until the water runs mostly clear, then soak them in cold water for 20 minutes and drain. This short soak helps them cook evenly and reduces the chance of a chalky center.

2. 2

   Heat 30 ml of the neutral oil in a heavy pot over medium heat for 1 minute, then add the chicken thighs. Sear for 4–5 minutes per side until lightly golden, then transfer the chicken to a plate so the pot stays clean and flavorful.

3. 3

   Add the remaining 15 ml oil to the same pot and lower the heat to medium-low. Stir in the chopped garlic greens and cook for 8–10 minutes, stirring often, until softened and aromatic but not browned.

4. 4

   Sprinkle in the turmeric, 6 g of the salt, and the black pepper, and stir for 30 seconds to bloom the spices in the oil. Add the drained split peas and stir for 1 minute so the peas get coated and start absorbing the seasoned fat.

5. 5

   Pour in 900 ml water and scrape the bottom of the pot to dissolve any browned bits into the broth. Return the chicken and any collected juices to the pot, bring to a gentle boil, then reduce to a steady simmer and cover.

6. 6

   Simmer for 55–65 minutes, stirring every 15 minutes to prevent the split peas from sticking. The stew is ready for the next step when the peas are tender and the broth looks slightly thickened, and the chicken pulls easily from the bone.

7. 7

   Taste the broth and add the remaining 3 g salt if needed, keeping the seasoning bold enough for rice. If the stew seems too thick, add 60–120 ml water and simmer 5 minutes to re-balance the texture.

8. 8

   Crack the eggs one by one into a bowl, then slide them gently onto the surface of the simmering stew, spacing them apart. Cover and cook 6–8 minutes until the whites are set and the yolks are still slightly soft, or cook 10 minutes for fully set yolks.

9. 9

   Turn off the heat and rest the stew, covered, for 5 minutes so the eggs finish setting and the flavors settle. Serve with rice, making sure each bowl gets chicken, split peas, and one egg.