Khorak-e Morgh o Gharch (خوراک مرغ و قارچ) — Persian Creamy Chicken and Mushroom Stew

• 600 gChicken breast, boneless skinless (cut into 3 cm cubes)
• 350 gMushrooms, cremini or white button (sliced 5 mm thick)
• 200 gOnion (finely diced)
• 12 gGarlic (minced (about 4 cloves))
• 30 mlOlive oil (2 tbsp)
• 2 tspTurmeric, ground
• 1 tspBlack pepper, ground
• 1.5 tspSalt (about 9 g)
• 360 mlChicken broth (low-sodium preferred)
• 180 mlHeavy cream (at least 35% fat)

Instructions

1. 1

   Pat the chicken dry so it browns instead of steaming, then season it with 1 tsp (6 g) of the salt and all of the black pepper. Let it sit for 10 minutes at room temperature to help the seasoning penetrate and to take the chill off for more even cooking.

2. 2

   Heat 15 ml (1 tbsp) olive oil in a wide pot or deep skillet over medium-high heat until it shimmers. Add the chicken in a single layer and sear for 3–4 minutes, then flip and sear 2–3 minutes more; it should be lightly golden but not fully cooked through. Transfer the chicken to a plate to prevent overcooking while you build the sauce.

3. 3

   Reduce the heat to medium and add the remaining 15 ml (1 tbsp) olive oil to the same pot. Add the diced onion and cook 6–8 minutes, stirring often, until soft and lightly golden; scrape up any browned bits because they add depth. Stir in the minced garlic and cook 45–60 seconds until fragrant, keeping it from browning.

4. 4

   Add the turmeric and stir continuously for 20–30 seconds to bloom it in the oil; this deepens color and rounds out the flavor. Immediately add the sliced mushrooms and cook 7–9 minutes, stirring, until they release their moisture and that liquid mostly evaporates.

5. 5

   Pour in the chicken broth and bring it to a gentle simmer, scraping the bottom to dissolve any remaining fond. Return the seared chicken and any juices to the pot, then simmer uncovered for 10–12 minutes until the chicken is cooked through and the broth reduces slightly.

6. 6

   Lower the heat to low and stir in the heavy cream slowly so it blends smoothly without splitting. Simmer gently for 4–6 minutes until the sauce turns velvety and lightly coats the back of a spoon, then stir in the remaining 0.5 tsp (3 g) salt. Rest the stew off the heat for 5 minutes before serving so the sauce thickens and the flavors settle.