Khorak-e Bal-e Morgh (خوراک بال مرغ) — Persian Braised Chicken Wings

• 1000 gChicken wings, split at joints, tips removed (About 12–14 wings; pat very dry for better browning)
• 9 gFine sea salt (About 1 1/2 tsp, divided)
• 1 tspGround black pepper (Freshly ground)
• 2 tspGround turmeric (For color and earthy warmth)
• 45 mlNeutral oil (About 3 tbsp; sunflower, canola, or grapeseed)
• 250 gYellow onion, grated (About 1 large; grate on the large holes)
• 12 gGarlic, finely grated (About 4 cloves)
• 60 gTomato paste (About 4 tbsp)
• 480 mlWater (About 2 cups, plus extra if needed)
• 45 mlFresh lemon juice (About 3 tbsp; add at the end for brightness)
• 0.25 tspSaffron threads (Optional but traditional; bloom for best color)
• 30 mlHot water (for blooming saffron) (About 2 tbsp)

Instructions

1. 1

   Prepare the wings: pat the chicken wings very dry with paper towels, then season with 1 tsp of the salt (6 g), all the black pepper, and 1 tsp of the turmeric. Let stand at room temperature for 15 minutes while you grate the onion and garlic; this short rest helps the seasoning adhere.

2. 2

   Brown the wings: heat a heavy pot or Dutch oven over medium-high heat for 2 minutes, then add the oil. Arrange wings in a single layer (work in 2 batches if needed) and sear 3–4 minutes per side until lightly golden. Transfer browned wings to a plate; do not fully cook them yet.

3. 3

   Build the braising base: reduce heat to medium. Add the grated onion to the same pot and cook 8–10 minutes, stirring often, until the moisture evaporates and the onion turns pale gold. Add grated garlic and cook 60 seconds until fragrant, scraping up any browned bits from the pot.

4. 4

   Toast spices and caramelize tomato paste: stir in the remaining turmeric (1 tsp) and cook 30 seconds. Add tomato paste and cook 2–3 minutes, stirring constantly, until it darkens slightly and smells sweet rather than raw. This step deepens color and removes harshness from the paste.

5. 5

   Braise gently: return the wings and any juices to the pot, turning to coat in the tomato-onion base. Add water (480 ml) and the remaining salt (3 g). Bring to a gentle simmer over medium heat, then cover and reduce to low. Simmer 45 minutes, turning wings once halfway, maintaining small bubbles.

6. 6

   Bloom saffron and finish the sauce: during the last 10 minutes, crush saffron threads and steep in hot water (30 ml) for 10 minutes. Uncover the pot and simmer 8–12 minutes to thicken the sauce to a spoon-coating consistency. Stir in saffron water and lemon juice; simmer 2 minutes, then rest 5 minutes before serving.