Persian Green Pea and Chicken Stew (Khoresh Nokhodfarangi ba Morgh)

Bring a pot of lightly salted water to a simmer. Add the green peas and cook until just tender but still bright green. Drain and set aside.

Heat 1 tablespoon of the vegetable oil in a pan over medium heat. Add the chopped onion and sauté until soft and lightly golden.

Add the chicken pieces to the onion. Stir to coat, then cover and cook over low heat for a few minutes until the chicken is sealed but not fully cooked.

Transfer the chicken and onion to a medium pot. Add the cooked peas, turmeric, cinnamon, nutmeg, dried mint, chicken broth, salt, and pepper. Stir gently, bring to a low simmer, cover, and cook for about 1 hour.

Meanwhile, heat the remaining oil in a separate pan. Sauté the cubed eggplant for about 10 minutes until lightly browned and softened.

Add the diced tomatoes and grated garlic to the eggplant. Cook for a few more minutes until the tomatoes break down and the mixture becomes saucy. Remove from heat.

After the stew has simmered for an hour, add the eggplant and tomato mixture. Continue cooking over low heat for another 40–45 minutes, allowing the flavors to fully meld and the stew to thicken.

Taste and adjust seasoning with salt, pepper, and lemon juice. Garnish with fresh mint leaves and serve hot with plain steamed rice.