Persian Chicken and Mint Stew (Khorak Morgh va Pooneh)

Heat a moderate amount of oil in a pot over medium heat. Add the chopped onion and sauté until soft, translucent, and lightly golden.

Add the diced chicken to the pot and cook for 6–8 minutes, stirring occasionally, until the pieces are lightly browned. Season with salt, black pepper, and your chosen spices.

Stir in the diced tomatoes, increase the heat slightly, and cook until their juices release and evaporate, leaving a thick and glossy base.

Add the chopped mint and a splash of Seville orange juice. Cook for 5–6 minutes until the herbs are fragrant and well incorporated.

Pour in 1 cup of boiling water, stir gently, bring to a light boil, then reduce the heat. Cover and let the stew simmer until the chicken is tender and the flavors meld.

Meanwhile, heat oil in a separate pan and fry the diced potatoes with a pinch of turmeric until lightly golden. Once the stew has thickened, add the potatoes to the pot.

In another pan, sauté the mushrooms in butter with a small splash of lemon juice over high heat until lightly browned. Add them to the stew during the final minutes of cooking.

Taste and adjust seasoning as needed. Once the chicken is fully cooked and the stew has a balanced, citrusy aroma, remove from heat and serve warm.