Khorak Morgh va Gharch (خوراک مرغ و قارچ) — Persian Chicken and Mushroom Sauté

• 600 gChicken breast, boneless skinless (cut into 2 cm strips)
• 60 gEgg whites (from 2 large eggs)
• 6 gSalt (about 1 tsp, divided)
• 1 gBlack pepper (about 1/2 tsp, divided)
• 45 mlOlive oil (3 tbsp, divided)
• 300 gMushrooms (cremini or white button, sliced 5 mm)
• 240 gBell peppers (1 red + 1 green, seeded and sliced)
• 80 gGreen onions (thinly sliced, white and green parts separated)
• 40 gTomato paste (about 2 tbsp)
• 0.2 gSaffron threads (about 1/4 tsp, finely crushed)
• 60 mlHot water (to bloom saffron)
• 120 mlWater (to loosen sauce)

Instructions

1. 1

   Bloom the saffron: crush saffron threads to a fine powder, then stir with 60 ml hot water (not boiling, about 80–90°C). Cover and steep 10 minutes. This concentrates color and aroma so a small amount perfumes the whole dish without tasting bitter.

2. 2

   Velvet the chicken: in a bowl, whisk egg whites with 3 g salt and 0.5 g black pepper until just foamy. Add chicken strips and toss until evenly coated. Rest 20 minutes at room temperature (or refrigerate up to 2 hours). This creates a thin protective layer for juicy, tender chicken.

3. 3

   Sear mushrooms to remove moisture: heat 15 ml olive oil in a wide skillet over medium-high (about 200°C pan surface). Add mushrooms in a single layer and cook 6–8 minutes, stirring occasionally, until their liquid evaporates and edges turn golden. Transfer to a plate; keep the skillet hot.

4. 4

   Cook the chicken quickly: add 15 ml olive oil to the same skillet over medium-high heat. Shake excess egg white from chicken, then spread chicken in one layer. Sear 2 minutes undisturbed, then stir-fry 2–3 minutes until mostly opaque. Remove to a plate; avoid overcooking now.

5. 5

   Sauté peppers and green onion whites: lower heat to medium. Add remaining 15 ml olive oil, then add bell peppers and the white parts of green onions. Cook 4–5 minutes, stirring, until peppers soften slightly but stay bright. This keeps the dish vibrant and prevents sogginess.

6. 6

   Build the tomato-saffron glaze: push vegetables aside and add tomato paste to the center. Cook 60–90 seconds, stirring the paste, until it darkens slightly and smells sweet rather than raw. Stir in 120 ml water plus all bloomed saffron, scraping up browned bits for depth.

7. 7

   Finish and season: return mushrooms and chicken (plus any juices) to the skillet. Simmer 3–5 minutes over medium-low until chicken reaches 74°C internal temperature and sauce lightly coats everything. Taste and add remaining 3 g salt and 0.5 g black pepper as needed. Fold in green onion greens for 30 seconds.