Morgh va Sabzijat (مرغ و سبزیجات) — Persian Chicken with Garden Vegetables

• 600 gChicken thigh, boneless skinless, cut into 3 cm pieces (trim excess fat; keep pieces uniform for even cooking)
• 2 tspGround turmeric (for color and earthy warmth)
• 1.5 tspGround cumin (Persian-style warmth; freshly ground preferred)
• 1.5 tspFine sea salt (divided: for chicken and final adjustment)
• 0.75 tspBlack pepper, freshly ground (to taste)
• 2 tbspLemon juice, freshly squeezed (helps brighten and tenderize)
• 3 tbspOlive oil (divided for searing and sautéing)
• 200 gOnion, yellow, thinly sliced (about 1 large onion)
• 12 gGarlic, minced (about 4 cloves)
• 180 gCarrots, cut into 6 mm half-moons (about 2 medium)
• 150 gRed bell pepper, sliced into 1 cm strips (about 1 medium)
• 150 gYellow bell pepper, sliced into 1 cm strips (about 1 medium)
• 250 gZucchini, cut into 1.5 cm half-moons (about 2 small)
• 1 tbspTomato paste (adds body and a gentle sweetness)
• 180 mlChicken stock, low-sodium (or water; adjust for saucier or drier finish)
• 0.25 tspSaffron threads, crushed (bloom in hot water for Persian aroma)
• 2 tbspHot water (for blooming saffron) (just off the boil)

Instructions

1. 1

   In a bowl, combine chicken with turmeric, cumin, 1 teaspoon salt, black pepper, and lemon juice. Mix for 60 seconds until every piece is evenly coated. Cover and marinate at room temperature for 20 minutes (or refrigerate up to 8 hours; if chilled, let sit 10 minutes before cooking).

2. 2

   Bloom saffron: crush threads with the back of a spoon, then stir in 2 tablespoons hot water. Cover and steep 10 minutes until deeply golden. Meanwhile, prep vegetables to the specified sizes; uniform cuts ensure the carrots soften while peppers and zucchini stay bright and slightly crisp.

3. 3

   Heat 2 tablespoons olive oil in a wide sauté pan over medium-high heat (about 190°C surface heat). Add marinated chicken in a single layer and sear 3–4 minutes per side until lightly browned. Transfer to a plate; the chicken will finish cooking later. Do not overcrowd, or it will steam.

4. 4

   Reduce heat to medium. Add remaining 1 tablespoon olive oil, then add sliced onion with a small splash (1 tablespoon) of stock to deglaze. Cook 6–8 minutes, stirring, until onion turns soft and lightly golden. Add minced garlic and cook 45 seconds, just until fragrant, not browned.

5. 5

   Stir in carrots and cook 4 minutes, then add red and yellow bell peppers and cook 3 minutes. Add zucchini and cook 2 minutes more. You want the vegetables glossy and partially tender, not mushy. If the pan looks dry, add 2–3 tablespoons stock to prevent scorching.

6. 6

   Push vegetables to the sides and cook tomato paste in the center for 60–90 seconds to remove raw taste. Return chicken and any juices to the pan. Pour in remaining stock and the bloomed saffron (including liquid). Bring to a gentle simmer, cover, and cook 10–12 minutes until chicken reaches 74°C.

7. 7

   Uncover and simmer 3–5 minutes to thicken slightly and concentrate flavor. Taste and adjust with the remaining 1/2 teaspoon salt if needed. Rest off heat 5 minutes so juices settle and the saffron aroma blooms. Serve hot, spooning the golden pan juices over chicken and vegetables.