Khorak Morgh va Pooneh (خوراک مرغ و پونه) — Persian Chicken and Mint Stew with Narenj

• 900 gChicken thighs, bone-in and skinless (About 6 small thighs)
• 220 gYellow onion, finely diced
• 30 mlOlive oil
• 2 tspTurmeric
• 2 tspSea salt (About 12 g)
• 1 tspBlack pepper
• 450 gTomatoes, grated or finely crushed (About 4 medium tomatoes)
• 1 tbspTomato paste (About 16 g)
• 500 mlWater
• 500 gPotatoes, peeled and cut into 3 cm chunks (Waxy potatoes hold shape best)
• 250 gMushrooms, thickly sliced
• 60 gFresh mint leaves, finely chopped (Use leaves only for a cleaner flavor)
• 90 mlSeville orange juice (narenj) (Freshly squeezed if possible)

Instructions

1. 1

   Pat the chicken dry and season it evenly with 1 tsp sea salt and 1 tsp black pepper. Let it sit for 10 minutes at room temperature so the seasoning adheres and the surface dries for better browning.

2. 2

   Heat the olive oil in a heavy pot over medium-high heat until it shimmers. Brown the chicken in a single layer for 4–5 minutes per side, then transfer it to a plate; this builds a deeper base flavor for the stew.

3. 3

   Reduce heat to medium and add the diced onion to the same pot. Cook for 8–10 minutes, stirring often, until soft and lightly golden; scrape up any browned bits so they dissolve into the onions.

4. 4

   Add the turmeric and cook for 30 seconds, stirring constantly, until fragrant. Stir in the tomato paste and cook for 2 minutes to caramelize it slightly; this removes raw paste flavor and intensifies color.

5. 5

   Add the grated tomatoes and the remaining 1 tsp sea salt, then simmer for 8–10 minutes until the mixture thickens and the oil begins to separate at the edges. This step concentrates the tomato base so the stew tastes rich rather than watery.

6. 6

   Return the chicken to the pot and pour in the water, making sure the chicken is mostly submerged. Bring to a gentle boil, then cover and simmer on low for 35 minutes; keep it at a slow bubble to keep the chicken tender.

7. 7

   Add the potato chunks, cover again, and simmer for 15 minutes. The potatoes should be nearly tender but not falling apart; adjust heat as needed to maintain a steady, gentle simmer.

8. 8

   Stir in the sliced mushrooms and cook uncovered for 8 minutes so excess moisture evaporates and the broth thickens. Skim any excess fat from the surface if desired, then taste the broth for salt balance.

9. 9

   Add the chopped fresh mint and simmer for 3 minutes to perfume the stew without dulling the herb’s brightness. Turn off the heat and stir in the Seville orange juice, then rest the pot covered for 10 minutes so the flavors round out and the citrus stays vivid.