Khoresh Nokhodfarangi ba Morgh (خورش نخودفرنگی با مرغ) — Persian Green Pea and Chicken Stew

• 800 gChicken thighs, bone-in and skinless (about 4 pieces)
• 2 tspSalt (divided)
• 1 tspBlack pepper (freshly ground, divided)
• 2 tspTurmeric powder (divided)
• 1 tspGround cinnamon
• 0.25 tspGround nutmeg
• 2 tspDried mint
• 250 gYellow onion (finely diced (about 1 large))
• 12 gGarlic (minced (about 4 cloves))
• 350 gEggplant (peeled in stripes and cut into 2 cm cubes)
• 30 gTomato paste (about 2 tbsp)
• 400 gCrushed tomatoes (canned, or finely grated fresh tomatoes)
• 600 mlChicken stock (low-sodium preferred)
• 350 gFrozen green peas (do not thaw)
• 45 mlVegetable oil (about 3 tbsp)
• 15 mlLemon juice (about 1 tbsp, adjust to taste)

Instructions

1. 1

   Pat the chicken dry. Season all sides with 1 1/2 tsp salt, 3/4 tsp black pepper, and 1 tsp turmeric. Let stand 10 minutes at room temperature while you prep the onion, garlic, and eggplant; this short rest helps the seasoning penetrate and reduces sticking during browning.

2. 2

   Heat 2 tbsp (30 ml) oil in a heavy pot over medium-high heat. Brown the chicken 4–5 minutes per side until deep golden (work in batches if needed). Transfer to a plate. Lower heat to medium; add the remaining 1 tbsp (15 ml) oil to the pot.

3. 3

   Add the diced onion and cook 8–10 minutes over medium heat, stirring often, until soft and lightly golden. Stir in the minced garlic and cook 45–60 seconds until fragrant. Add the remaining 1 tsp turmeric, cinnamon, and nutmeg; stir 30 seconds to bloom the spices without scorching.

4. 4

   Add the eggplant cubes and sauté 8–10 minutes over medium heat, turning frequently, until edges soften and take on light color. Stir in the tomato paste and cook 2 minutes, scraping the pot, until the paste turns darker brick-red; this step removes raw paste flavor and deepens color.

5. 5

   Pour in the crushed tomatoes and 600 ml chicken stock. Bring to a gentle boil over medium-high heat, then return the chicken (and any juices) to the pot. Reduce to low, cover, and simmer 35 minutes, turning the chicken once halfway, until the sauce thickens slightly and the chicken is nearly tender.

6. 6

   Stir in the frozen green peas, cover, and simmer 12–15 minutes on low until peas are tender and the chicken is fully cooked (74°C / 165°F at the thickest part). In a small dry pan, toast the dried mint 20–30 seconds on low, then stir it into the stew.

7. 7

   Uncover and simmer 5–8 minutes to reach a stew-like consistency. Taste and adjust with the remaining 1/2 tsp salt and 1/4 tsp black pepper as needed. Stir in lemon juice, rest off heat 10 minutes, then skim excess oil if desired before serving.