Khoresht Kari (خورشت کاری) — Persian Peanut Curry Chicken Stew

• 700 gBoneless skinless chicken thighs (cut into 4 cm pieces)
• 250 gYellow onion (finely diced)
• 30 mlNeutral oil (such as grapeseed or sunflower)
• 10 gCurry powder (about 1 1/2 tbsp)
• 2 gGround ginger (about 1 tsp)
• 1 gGround cardamom (about 1/2 tsp)
• 0.5 gGround nutmeg (about 1/4 tsp)
• 2 gBlack pepper (about 1 tsp)
• 8 gFine sea salt (about 1 1/2 tsp)
• 160 gUnsalted peanuts (finely ground to a meal (not paste))
• 600 mlChicken stock (low-sodium preferred)
• 30 mlFresh lemon juice (about 2 tbsp)
• 2 gLemon zest (about 1 tsp, optional but traditional for lift)

Instructions

1. 1

   Grind the peanuts to a fine meal using a food processor, stopping before they turn oily and become peanut butter. Measure out all spices and keep them ready, because the curry and cardamom bloom quickly once they hit the pan.

2. 2

   Heat the oil in a heavy pot over medium heat, then add the diced onion and cook for 10–12 minutes until deeply golden. Stir often and scrape the bottom so the onion caramelizes evenly without scorching, which would make the stew bitter.

3. 3

   Add curry powder, ground ginger, cardamom, nutmeg, and black pepper to the onions and cook for 60–90 seconds, stirring constantly. This brief toasting wakes up the Silk Road-style aromatics and prevents the spices from tasting raw in the final sauce.

4. 4

   Add the chicken pieces and 4 g of the salt, then sauté for 5–6 minutes until the exterior turns opaque and lightly golden in spots. Keep the heat at medium so the spices cling to the chicken and do not burn on the pot.

5. 5

   Sprinkle in the ground peanuts and stir for 1 minute so they coat the chicken and onions like a roux. Pour in the chicken stock gradually while stirring to prevent lumps, then bring the pot to a gentle simmer.

6. 6

   Reduce heat to low, cover slightly ajar, and simmer for 45–55 minutes until the chicken is tender and the sauce is thick and velvety. Stir every 8–10 minutes, because peanuts can settle and catch on the bottom if left unattended.

7. 7

   Uncover and simmer 5–10 minutes to fine-tune the thickness, aiming for a sauce that coats a spoon and slowly drips back. Stir in the remaining 4 g salt, then add lemon juice and lemon zest and cook 2 more minutes to round the richness with brightness.

8. 8

   Rest the stew off heat for 10 minutes so the peanut gravy relaxes and becomes silkier. Serve hot, spooned generously over rice, and make sure each portion gets both chicken and plenty of the aromatic sauce.