Khorak Morgh Fori (خوراک مرغ فوری) — Quick Persian Chicken & Vegetable Medley

• 600 gChicken breast, boneless and skinless (cut into 3 cm cubes)
• 9 gSalt (about 1 1/2 tsp, divided)
• 6 gSumac (about 2 tsp, divided)
• 2 gDried oregano or dried thyme (about 1 tsp)
• 30 mlCooking oil (about 2 tbsp, neutral oil)
• 200 gOnion (1 large, thinly sliced)
• 350 gPotato (2 medium, peeled and cut into 2 cm cubes)
• 150 gGreen bell pepper (1 medium, cut into 2 cm pieces)
• 250 gZucchini (1 large, cut into 2 cm half-moons)
• 300 gTomato (2 medium, grated or finely chopped)
• 240 mlWater (about 1 cup, plus more if needed)
• 30 mlLemon juice (about 2 tbsp, freshly squeezed)
• 1 gBlack pepper (about 1/2 tsp, freshly ground)

Instructions

1. 1

   Season the chicken in a bowl with 4 g salt (about 2/3 tsp), 3 g sumac (1 tsp), and the dried oregano or thyme. Toss thoroughly for 30 seconds so the spices coat evenly. Let stand 10 minutes at room temperature while you slice the onion and cut the vegetables.

2. 2

   Heat a wide, heavy pot or deep skillet over medium-high heat for 2 minutes. Add the cooking oil, then add the sliced onion with a small pinch of the remaining salt. Sauté 6–8 minutes, stirring often, until soft and lightly golden at the edges.

3. 3

   Add the seasoned chicken in a single layer. Cook 4–5 minutes, stirring once or twice, until the outside turns opaque and you get a few browned spots. This quick sear builds flavor; do not fully cook the chicken yet to keep it tender later.

4. 4

   Stir in the potatoes and green bell pepper. Cook 3 minutes, stirring to coat in the onion and oil. Add the grated or chopped tomatoes and cook 2 minutes until they look jammy and release their juices, scraping the bottom to dissolve any browned bits.

5. 5

   Add the water, bring to a gentle boil, then reduce to low. Cover and simmer 15 minutes, stirring once halfway through. Keep the heat low enough for small bubbles; if the pot looks dry before 15 minutes, add 60 ml more water.

6. 6

   Add the zucchini, cover again, and simmer 8–10 minutes until the potatoes are tender and the zucchini is soft but not mushy. Uncover for the last 2 minutes to slightly thicken the sauce. The chicken should reach 74°C/165°F in the center.

7. 7

   Turn off the heat. Stir in the lemon juice, black pepper, the remaining 3 g sumac (1 tsp), and the remaining salt to taste (about 5 g/just under 1 tsp total for the dish). Rest 5 minutes so the flavors settle and the sauce clings to the vegetables.