Maharaja Coconut-Spiced Chicken Stew (Khoresh Maharaja)

Place the chicken in a large, heavy pot. Add the fried onions, chicken stock, 2–3 cups water, and the whole cloves. Bring to a gentle boil, then reduce heat and simmer until the chicken is partially tender, about 25–30 minutes. Remove and discard the cloves.

Add the chopped bell peppers, coconut powder, garlic cloves, ground coriander, turmeric, cinnamon, cumin, cardamom, and black pepper. Stir gently so the chicken is evenly coated with the spices.

In a small bowl, whisk the chickpea flour with a little cold water until completely smooth. Slowly stir it into the stew to thicken the sauce.

Heat the oil in a small pan and lightly fry the chopped mint and cilantro just until fragrant. Add the herbs to the pot, season with salt, and let the stew simmer gently.

Blanch the tomatoes in boiling water, peel, grate, and add them to the stew. Continue simmering uncovered until the sauce reduces and becomes thick and glossy, similar in texture to fesenjan, about 30–40 minutes.

Transfer the chicken to a serving platter and spoon the rich sauce generously over the top. Serve hot.