Sour Herb Chicken Stew (خورش مرغ ترش) — Caspian verjuice-and-herb khoresht with split peas

• 900 gChicken thighs, bone-in and skinless (4 large pieces)
• 180 gYellow split peas (lapeh), rinsed (Soak 30 minutes if time allows for faster cooking)
• 200 gOnion, finely diced
• 80 gFresh parsley, finely chopped
• 50 gFresh cilantro, finely chopped
• 30 gFresh dill, finely chopped
• 10 gFresh mint, finely chopped (Use leaves only)
• 30 gTomato paste (About 2 tbsp)
• 120 mlVerjuice (Ab-Ghooreh) (Add in two stages for a bright, clean tang)
• 30 mlNeutral oil (grapeseed or sunflower)
• 10 gFine sea salt (Start with 8 g, adjust with remaining 2 g after verjuice)
• 2 gBlack pepper, freshly ground (About 1 tsp)
• 900 mlWater (Add 100–200 ml more only if needed during simmering)

Instructions

1. 1

   Rinse the yellow split peas under cold water until it runs mostly clear, then drain well. If you have 30 minutes, soak them in 600 ml water, then drain to help them cook evenly and stay intact.

2. 2

   Heat 30 ml oil in a heavy pot over medium heat and add the diced onion. Cook for 8–10 minutes, stirring often, until the onion turns golden and sweet-smelling without burning.

3. 3

   Add the chicken pieces to the pot and sear for 4–5 minutes per side until lightly browned. Sprinkle in 8 g of the salt and all the black pepper, then stir for 30 seconds so the seasoning coats the chicken.

4. 4

   Push the chicken to one side and add the tomato paste to the cleared spot. Fry the paste for 2 minutes, stirring constantly, until it darkens slightly and smells toasted rather than raw.

5. 5

   Stir in the chopped parsley, cilantro, dill, and mint, and cook for 6–8 minutes to drive off excess moisture and deepen the herb aroma. Keep the heat at medium and stir frequently so the herbs do not scorch on the bottom.

6. 6

   Add the drained split peas and pour in 900 ml water, scraping the bottom to release any browned bits. Bring the stew to a gentle boil, then immediately reduce to a low simmer and partially cover the pot.

7. 7

   Simmer for 45 minutes, turning the chicken once or twice, until the split peas are tender and the chicken is nearly cooked through. Maintain a quiet simmer; if the pot looks dry, add 100 ml water at a time to keep a thick, spoonable broth.

8. 8

   Stir in 80 ml verjuice and continue simmering uncovered for 10–15 minutes to concentrate the flavors. Taste and add the remaining 40 ml verjuice if you want a brighter tang, then adjust with up to 2 g more salt to balance the sourness.

9. 9

   Rest the stew off the heat for 10 minutes so the split peas settle and the sauce thickens naturally. Serve hot with rice, making sure each bowl gets chicken, split peas, and plenty of the herb-speckled, sour gravy.