Khoresh-e Bamieh ba Morgh (خورش بامیه با مرغ) — Persian Chicken and Okra Stew

• 250 gYellow onion (finely diced)
• 30 mlVegetable oil (plus 15 ml for searing okra)
• 800 gChicken thighs, bone-in and skinless (about 4 pieces)
• 7 gSea salt (divided, plus more to taste)
• 2 gBlack pepper (freshly ground, divided)
• 2 tspAdvieh (Persian mixed spices) (store-bought or homemade blend)
• 60 gTomato paste (about 4 tbsp)
• 900 mlWater (hot, to speed simmering)
• 10 gChicken bouillon (powder or crumbled cube)
• 450 gOkra (fresh preferred; trim caps without cutting into pods)
• 45 mlLemon juice (about 3 tbsp, freshly squeezed)

Instructions

1. 1

   Pat the chicken dry. Season all sides with 3 g sea salt and 1 g black pepper. In a heavy pot over medium-high heat, warm 15 ml of the oil. Sear chicken 4–5 minutes per side until golden; do not cook through. Transfer to a plate to keep the pot hot for the onion base.

2. 2

   Reduce heat to medium. Add the remaining 15 ml oil, then the diced onion. Sauté 10–12 minutes, stirring often, until deeply golden (not burnt). Add advieh and stir 30 seconds to bloom the spices. Add tomato paste and cook 2–3 minutes, stirring constantly, until it darkens slightly and smells sweet.

3. 3

   Pour in 900 ml hot water and whisk to dissolve the tomato paste. Stir in chicken bouillon, then return the chicken and any juices to the pot. Bring to a gentle boil over medium-high heat, then reduce to low, cover, and simmer 35 minutes, turning chicken once halfway for even cooking.

4. 4

   While the chicken simmers, prepare the okra. Rinse and dry thoroughly. Trim the stem ends carefully without cutting into the pods. In a skillet over medium-high heat, warm 15 ml oil (from the measured oil). Sear okra 6–8 minutes, tossing gently, until lightly blistered. This step reduces sliminess and helps okra hold its shape.

5. 5

   Add the seared okra to the stew. Keep the heat low and simmer uncovered 20–25 minutes, until okra is tender but not mushy and the sauce thickens slightly. Stir only 2–3 times total, gently, to avoid breaking the pods. If the stew reduces too much, add 60–120 ml hot water.

6. 6

   Turn off the heat. Stir in lemon juice, then taste and adjust with the remaining 4 g sea salt and 1 g black pepper as needed. Rest the stew, covered, 10 minutes so flavors settle and the sauce becomes silkier. Serve hot over saffron-steamed rice, spooning extra tomato-lemon broth on top.