Khoreshte Aloo Ba Morgh (خورش آلو با مرغ) — Persian Chicken, Plum, and Split Pea Stew

• 2 lbChicken thighs, bone-in and skinless (About 4 large thighs)
• 7¾ ozYellow onion, finely sliced (About 1 large onion)
• 2 tbspCooking oil (Neutral oil such as grapeseed or sunflower)
• 2 tspTurmeric powder
• 1 tspBlack pepper, ground
• 2 tspSea salt (About 12 g fine sea salt)
• 4¼ ozYellow split peas (lapeh), rinsed (Rinse until water runs mostly clear)
• 6 ozDried plums (aloo bukhara) (About 20–24 pieces, pitted if possible)
• 3.8 cupBoiling water (Plus extra as needed during simmering)
• ¼ tspSaffron threads (Bloom in hot water for best aroma)
• 2 tbspHot water (for blooming saffron)

Instructions

1. 1

   Rinse the yellow split peas under cool water until the runoff turns mostly clear, then drain well. Place the dried plums in a bowl and cover with 300 ml of the boiling water to soften them while you start the stew.

2. 2

   Heat the cooking oil in a heavy pot over medium heat, then add the sliced onion. Cook for 10–12 minutes, stirring often, until the onion is deeply golden and lightly caramelized; this builds the stew’s signature depth.

3. 3

   Add turmeric, black pepper, and 1 tsp (about 6 g) of the sea salt to the onions and stir for 30 seconds to toast the spices. Add the chicken thighs and sear for 4–5 minutes per side until lightly browned; this helps keep the meat succulent during simmering.

4. 4

   Stir in the rinsed split peas and cook for 1 minute so they are coated with the onion-spice mixture. Pour in 600 ml of the boiling water (reserve the plum soaking liquid for later) and bring to a gentle boil, then reduce to a low simmer.

5. 5

   Cover the pot and simmer for 35 minutes, keeping the heat low enough that the stew bubbles softly. Stir once or twice to prevent sticking, and add 60–120 ml water if the liquid level drops below the chicken.

6. 6

   Drain the softened plums, reserving their soaking liquid, then add the plums to the pot. Add 150 ml of the reserved plum soaking liquid and continue simmering, covered, for 25–30 minutes until the split peas are tender and the chicken is fully cooked and yielding.

7. 7

   If using saffron, grind the saffron threads and mix with 30 ml hot water, then let it steep for 5 minutes. Stir the bloomed saffron into the stew and simmer uncovered for 5–8 minutes to slightly thicken the broth and concentrate the sweet-tart plum flavor.

8. 8

   Taste and add the remaining 1 tsp (about 6 g) sea salt if needed, then rest the stew off the heat for 10 minutes so the flavors settle. Serve hot with steamed Persian rice, spooning plenty of the plum-studded sauce over the chicken.