Khoresh-e Aloo ba Morgh (خورش آلو با مرغ) — Persian Chicken and Plum Stew

• 150 gYellow split peas (rinsed until water runs mostly clear, then soaked)
• 720 mlCold water (for soaking the split peas)
• 180 gDried plums (pitted if needed; rinsed and soaked)
• 360 mlWarm water (for soaking the dried plums)
• 900 gChicken thighs, bone-in and skinless (about 4 pieces; patted dry)
• 8 gSea salt (divided (about 1 1/4 tsp))
• 2 gBlack pepper (divided (about 1 tsp))
• 45 mlCooking oil (neutral oil such as sunflower or canola (3 tbsp))
• 250 gYellow onion (finely diced (about 1 large))
• 6 gTurmeric powder (about 2 tsp)
• 30 gTomato paste (2 tbsp, for color and depth)
• 720 mlChicken stock (low-sodium preferred (3 cups))
• 30 mlLemon juice (about 2 tbsp, adjust to taste)
• 0.2 gSaffron threads (ground and bloomed in hot water for serving aroma (optional))
• 30 mlHot water (to bloom saffron (optional))

Instructions

1. 1

   Soak the yellow split peas in 720 ml cold water for 45 minutes at room temperature, then drain and rinse. Separately, rinse the dried plums and soak them in 360 ml warm water for 30 minutes to soften; drain and reserve. While soaking, pat chicken dry and season with 4 g salt and 1 g pepper.

2. 2

   Heat 30 ml oil in a heavy pot over medium-high heat (about 190°C surface heat). Brown the chicken in a single layer for 4–5 minutes per side until golden; do not cook through. Transfer to a plate. Lower heat to medium, add remaining 15 ml oil, then sauté onion for 8–10 minutes until deeply translucent.

3. 3

   Stir in turmeric and cook 30 seconds until fragrant. Add tomato paste and fry for 2 minutes, stirring constantly, to remove raw flavor and deepen color. Add drained split peas and stir for 1 minute to coat. Pour in chicken stock, scraping the bottom to dissolve browned bits for a richer stew base.

4. 4

   Return chicken and any juices to the pot. Bring to a gentle boil over medium-high heat, then reduce to a low simmer (small bubbles). Cover slightly ajar and cook for 45 minutes, stirring every 10–15 minutes to prevent peas from sticking. Skim excess foam or oil from the surface as needed.

5. 5

   Add the drained dried plums, remaining 4 g salt, and remaining 1 g pepper. Continue simmering uncovered for 25–35 minutes, stirring gently, until chicken is very tender and split peas are creamy but not mushy. If the sauce thickens too much, add 60–120 ml hot water and simmer 5 minutes.

6. 6

   Turn off heat and stir in lemon juice. For optional aroma, bloom saffron in 30 ml hot water for 5 minutes, then drizzle over the stew. Rest the pot, covered, for 10 minutes so flavors settle and the sauce glosses. Taste and adjust with up to 10 ml more lemon juice or 1 g salt.