Persian Orange Chicken Stew (Khoresh Porteghal)

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

Add the chicken or lamb pieces along with turmeric, black pepper, and cinnamon. Sauté for a few minutes until the meat is lightly seared on all sides and fragrant.

Stir in the prepared orange zest and salt, then pour in 1–2 cups of water, just enough to partially cover the meat. Bring to a gentle simmer, reduce the heat, cover, and cook until the meat is tender.

While the stew simmers, peel the oranges carefully, removing all of the white pith to prevent bitterness. Separate the flesh into segments and set aside.

Once the meat is fully cooked, gently add the orange segments, sugar, and bloomed saffron to the pot. Simmer uncovered for a few minutes, just until the flavors meld and the oranges soften slightly without breaking apart.

Taste and adjust seasoning, balancing sweetness and acidity as needed. Serve the stew warm, ideally with steamed Persian rice.