Northern Persian Torsheh Sumac Chicken Stew (Khoresht-e Torsheh Somagh)

Heat a small amount of oil in a heavy-bottomed pot over medium heat. Add the onion and sauté until soft and lightly golden.

Add the chicken pieces along with half of the ground sumac, turmeric, salt, and garlic powder. Sauté for 15–20 minutes, turning occasionally, until the chicken is well browned and evenly coated with spices.

Add the red beans and 3–4 cups of water. Increase the heat to bring the stew to a gentle boil, then reduce to medium-low. Cover and simmer for about 1½ hours, until the chicken is tender and the beans are mostly cooked.

While the stew simmers, heat a little oil in a separate pan. Add the chopped herbs and fry for 7–10 minutes, stirring, until aromatic and slightly darkened. Stir in a pinch of turmeric and a little sumac, then remove from heat.

Once the beans are nearly tender, add the fried herbs, unripe grapes, and verjuice to the pot. Add a little boiling water if needed to maintain a stew-like consistency.

Bring the stew back to a gentle boil, add the remaining sumac, then reduce the heat and simmer uncovered until the flavors meld and the stew slightly thickens.

Taste and adjust seasoning with salt or additional spices as needed. Serve hot with steamed rice.