Persian Chicken and Vegetable Ragout (خوراک مرغ و سبزیجات) — Aromatic Braised Garden Medley

• 1.5 lbChicken thighs, boneless and skinless (cut into 5 cm pieces)
• 2 tbspExtra virgin olive oil
• 7.1 ozYellow onion (finely diced)
• 12 gGarlic (minced (about 4 cloves))
• 2 tspGround turmeric
• 1 tspGround black pepper
• 1½ tspFine salt
• 6⅓ ozCarrots (sliced into 5 mm rounds)
• 5⅝ ozRed bell pepper (cut into 2 cm pieces)
• 5⅝ ozGreen bell pepper (cut into 2 cm pieces)
• 8.8 ozButton mushrooms (halved (quartered if large))
• 7¾ ozZucchini (cut into 2 cm half-moons)
• 6⅓ ozGreen beans (trimmed and cut into 3 cm pieces)
• 11.5 ozRoma tomatoes (grated or finely chopped)
• 20 gTomato paste (about 1 tbsp)
• 1½ cupChicken stock (low-sodium)
• 1 tbspFresh lemon juice (about 1 tbsp)
• 1 tspDried lime powder (optional, for a classic Persian tang)
• ⅛ gSaffron threads (bloomed in hot water)
• 2 tbspHot water (for blooming saffron)

Instructions

1. 1

   Bloom the saffron by crushing the threads and stirring them into 30 ml hot water. Let it stand for 10 minutes so the color and aroma fully develop while you prep the vegetables.

2. 2

   Heat the olive oil in a wide, heavy pot over medium-high heat for 2 minutes. Add the chicken pieces in a single layer and sear for 4–5 minutes, turning once, until lightly golden on at least two sides.

3. 3

   Reduce heat to medium and add the diced onion to the pot with the chicken. Cook for 6–8 minutes, stirring often, until the onion turns translucent and begins to take on light golden edges.

4. 4

   Add the minced garlic, turmeric, black pepper, and salt. Cook for 60–90 seconds, stirring constantly, until the spices smell toasted and the garlic is fragrant but not browned.

5. 5

   Stir in the tomato paste and cook for 2 minutes to caramelize it slightly. Add the grated tomatoes and cook for 5 minutes, scraping the bottom of the pot, until the mixture thickens and turns brick-red.

6. 6

   Pour in the chicken stock and bring to a steady simmer. Cover and cook for 20 minutes, keeping the heat low enough that the sauce bubbles gently rather than boiling hard.

7. 7

   Add the carrots and green beans, then cover and simmer for 10 minutes. This staging keeps the vegetables bright and prevents the softer ones from turning mushy.

8. 8

   Add the bell peppers and mushrooms and simmer, covered, for 7 minutes. Stir once halfway through so the mushrooms release their juices evenly into the sauce.

9. 9

   Add the zucchini and simmer for 5 minutes, uncovered, to gently reduce and gloss the sauce. The ragout is ready when the chicken is tender and the vegetables are cooked but still hold their shape.

10. 10

    Stir in the bloomed saffron, lemon juice, and (if using) dried lime powder. Simmer for 2 minutes, then rest off the heat for 5 minutes so the flavors round out before serving.