Persian Mushroom Stew (Ghormeh Qarch)
"Experience the silky, umami-rich depths of Persian comfort food with this luxurious mushroom stew finished with a golden egg-yolk glaze."
Instructions
Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until soft and lightly golden, about 8–10 minutes.
Add the bell peppers and cook for 5 minutes, stirring occasionally, until slightly tender.
Stir in the tomato paste and curry powder. Cook for 1–2 minutes to bloom the spices and deepen the color of the paste.
Pour in the water and bring to a gentle simmer.
Meanwhile, heat a small pan with a little oil over medium heat. Add the mushrooms, lemon juice, and a pinch of salt. Sauté for about 10 minutes, until the mushrooms release their moisture and lightly brown.
Add the sautéed mushrooms to the pot and simmer together for 15 minutes so the flavors meld.
In a small bowl, lightly beat the egg yolks with the black pepper.
Remove the pot from the heat. Slowly stir in the egg yolk mixture, stirring constantly to create a creamy texture without curdling.
Return the stew to very low heat and simmer gently for 5–10 minutes, until thickened to your liking. Taste and adjust salt before serving.