Khorak-e Morgh-e Sabzijat (خوراک مرغ و سبزیجات) – Persian-Style Aromatic Chicken & Garden Medley

• 900 gChicken thighs, bone-in, skinless (about 6 small thighs; patted dry)
• 10 gKosher salt (divided)
• 2 tspGround turmeric
• 1.5 tspGround cumin
• 1 tspBlack pepper (freshly ground)
• 3 tbspExtra virgin olive oil (divided)
• 250 gYellow onion (finely diced)
• 18 gGarlic (6 cloves, minced)
• 200 gCarrots (peeled, cut into 1 cm half-moons)
• 250 gBell peppers (mixed colors, sliced into 1 cm strips)
• 250 gButton mushrooms (halved if large)
• 250 gZucchini (cut into 2 cm half-moons)
• 200 gGreen beans (trimmed, cut into 3 cm pieces)
• 450 gRoma tomatoes (grated on a box grater or finely chopped)
• 25 gTomato paste (about 1 1/2 tbsp)
• 0.25 tspSaffron threads (ground and bloomed in hot water)
• 60 mlHot water (for blooming saffron)
• 480 mlChicken stock (low-sodium)
• 2Dried lime (limoo amani) (pierced 3–4 times with a skewer)
• 0.25 tspGround cinnamon (optional but traditional for warmth)
• 15 mlFresh lemon juice (about 1 tbsp, to finish)
• 15 gFresh parsley (finely chopped, to garnish)

Instructions

1. 1

   Marinate the chicken: In a bowl, coat chicken thighs with 2 tsp turmeric, 1 1/2 tsp cumin, 1 tsp black pepper, 6 g of the salt, and 1 tbsp olive oil. Massage thoroughly for 1 minute, then cover and rest 20 minutes at room temperature (or refrigerate up to 12 hours and temper 20 minutes before cooking).

2. 2

   Bloom saffron and prep the pot: Grind saffron threads and stir into 60 ml hot water (not boiling), then let stand 10 minutes to fully release color and aroma. Meanwhile, heat a heavy pot or Dutch oven over medium-high for 2 minutes. Add 1 tbsp olive oil and swirl to coat the base evenly.

3. 3

   Brown the chicken for depth: Place chicken thighs in a single layer and sear 4–5 minutes per side until golden. Work in batches if needed; avoid crowding so the chicken browns instead of steaming. Transfer to a plate. Reduce heat to medium and keep the browned bits in the pot for the sauce.

4. 4

   Build the Persian aromatic base: Add the remaining 1 tbsp olive oil, then sauté diced onion 8–10 minutes on medium until soft and lightly golden. Stir in minced garlic and cook 60 seconds until fragrant. Add tomato paste and cook 2 minutes, stirring, to caramelize and remove any raw taste.

5. 5

   Create the ragout sauce: Add grated tomatoes, remaining 4 g salt, optional cinnamon, and the pierced dried limes. Simmer uncovered 8 minutes, stirring occasionally, until the tomatoes darken and thicken slightly. Pour in chicken stock and the bloomed saffron water, scraping the pot to dissolve browned bits into the sauce.

6. 6

   Braise the chicken gently: Return chicken (and any juices) to the pot, nestling pieces into the sauce. Bring to a gentle simmer, then cover and cook on low for 30 minutes. Keep bubbles small and steady; if it boils hard, the chicken can tighten. Turn chicken once at the 15-minute mark.

7. 7

   Add vegetables in stages for perfect texture: Stir in carrots and green beans, cover, and simmer 12 minutes. Add bell peppers and mushrooms, cover, and cook 10 minutes more. Finally add zucchini and cook uncovered 8–10 minutes, until zucchini is tender but not collapsing and the sauce is glossy and lightly reduced.

8. 8

   Finish, balance, and rest: Turn off heat and discard dried limes if they become bitter, or leave them for serving. Stir in lemon juice and taste for salt and acidity. Rest covered 10 minutes so flavors meld and the sauce thickens slightly. Serve hot, spooning vegetables and saffron-tomato sauce over the chicken, then garnish with parsley.