Khoresht-e Gharch (خورشت قارچ) — Persian Mushroom & Chicken Stew

• 500 gChicken breast, boneless and skinless (cut into 3 cm cubes)
• 450 gFresh mushrooms (cremini or white button; wiped clean and sliced 6 mm thick)
• 80 gCrispy fried onions (store-bought or homemade; crush lightly)
• 45 mlVegetable oil (divided)
• 20 gAll-purpose flour (about 2 1/2 tbsp; for thickening)
• 300 mlWhole milk (room temperature)
• 30 mlBloomed saffron water (made from 1/4 tsp ground saffron bloomed in 30 ml hot water for 10 minutes)
• 30 mlFresh lemon juice (plus more to taste)
• 7 gSea salt (about 1 1/4 tsp, divided; adjust to taste)
• 1 gBlack pepper (about 1/2 tsp, freshly ground)
• 350 mlWater (hot, for simmering; add gradually as needed)

Instructions

1. 1

   Set a heavy pot over medium heat for 2 minutes. Add 15 ml vegetable oil and the chicken. Season with 3 g sea salt and all the black pepper. Sear 6–8 minutes, stirring occasionally, until the chicken turns opaque with light golden edges (it will not be fully cooked). Transfer chicken to a plate.

2. 2

   In the same pot, add 15 ml vegetable oil and the sliced mushrooms. Cook over medium-high heat for 8–10 minutes, stirring every minute, until their released liquid evaporates and the mushrooms develop browned spots. This concentrates flavor and prevents a watery stew. Return the chicken and any juices to the pot.

3. 3

   Add the crispy fried onions and stir for 30 seconds to coat. Pour in 300 ml hot water and scrape the bottom to dissolve browned bits. Bring to a gentle boil, then reduce to a steady simmer (small bubbles). Cover and cook 15 minutes, stirring once halfway, until the chicken is just cooked through.

4. 4

   Make the liaison: in a small saucepan over medium heat, warm 15 ml vegetable oil. Whisk in the flour and cook 60–90 seconds until it smells lightly nutty but stays pale. Slowly whisk in the room-temperature milk in a thin stream. Simmer 3–4 minutes, whisking, until smooth and lightly thickened.

5. 5

   Lower the stew heat to low. While stirring the pot, drizzle in the milk mixture. Simmer uncovered for 8–10 minutes, stirring often, until the sauce turns velvety and coats a spoon. If it becomes too thick, add 30–60 ml hot water. Taste and add remaining 4 g salt if needed.

6. 6

   Turn off the heat. Stir in the bloomed saffron water and fresh lemon juice. Rest the stew, covered, for 10 minutes so the saffron aroma settles and the sauce slightly tightens. Taste again and adjust with up to 10 ml more lemon juice for brightness. Serve hot with steamed rice.