Khoresht Morgh Torsh (خورشت مرغ ترش) — Persian Sour Chicken & Split Pea Stew

• 1600 gWhole chicken (cut into 6–8 serving pieces; skin removed for a cleaner stew (optional))
• 10 gSea salt (divided, plus more to taste)
• 2 gBlack pepper (freshly ground, divided)
• 4 gTurmeric powder
• 250 gOnion (finely chopped)
• 30 mlNeutral oil (such as grapeseed or sunflower)
• 45 gTomato paste
• 1200 mlWater (hot, plus more as needed)
• 250 gYellow split peas (rinsed until water runs mostly clear, then soaked 45 minutes and drained)
• 60 gMixed herbs (finely chopped blend of parsley, cilantro, and dill (fresh), or thawed frozen herbs)
• 2 gDried fenugreek leaves (optional but recommended for depth)
• 180 mlVerjuice (add gradually to taste; acidity varies by brand)
• 0.2 gSaffron threads (ground and bloomed in hot water)
• 30 mlHot water (for blooming saffron)

Instructions

1. 1

   Soak the split peas: rinse the yellow split peas in a sieve until the water is mostly clear, then cover with plenty of cool water and soak for 45 minutes. Drain well. Meanwhile, pat the chicken pieces dry and season with 6 g sea salt, 1 g black pepper, and the turmeric.

2. 2

   Brown the chicken: heat a heavy pot over medium-high heat for 2 minutes, add the oil, then sear chicken pieces in batches for 4–5 minutes per side until lightly golden. Transfer to a plate. Reduce heat to medium; do not wash the pot—those browned bits build flavor.

3. 3

   Build the base: add the chopped onion to the same pot and sauté 8–10 minutes over medium heat until golden and softened. Stir in the tomato paste and cook 2–3 minutes, pressing it into the pot, until it darkens slightly and smells sweet rather than raw.

4. 4

   Start the stew: return the chicken (and any juices) to the pot. Add the drained split peas and pour in 1200 ml hot water. Bring to a gentle boil over medium-high heat (about 6–8 minutes), then immediately reduce to low to maintain a steady simmer. Cover and cook 45 minutes.

5. 5

   Add herbs: stir in the mixed herbs and dried fenugreek (if using). Keep the pot at a low simmer, partially covered, for 35–45 minutes, stirring every 10 minutes to prevent peas from sticking. If the stew thickens too quickly, add 60–120 ml hot water as needed.

6. 6

   Season and sour: when the split peas are tender and the chicken is nearly falling off the bone, add verjuice in two additions (start with 120 ml, simmer 10 minutes, then add up to 60 ml more to taste). Add remaining 4 g sea salt and 1 g black pepper as needed.

7. 7

   Finish with saffron: grind saffron threads and bloom in 30 ml hot water for 5 minutes. Stir the saffron water into the stew and simmer uncovered 8–10 minutes to concentrate. The final texture should be spoon-coating with visible peas, and the flavor should be tangy yet balanced.