Persian Sour Chicken Stew with Split Peas (Khoresht Morgh Torsh)

Place the chicken pieces and rinsed split peas in a medium pot. Add enough water to just cover the ingredients and bring to a gentle boil.

Reduce the heat to a simmer and partially cook, skimming off any foam. Continue until the chicken is about halfway cooked and the split peas begin to soften.

Meanwhile, heat a small pan over medium heat and lightly sauté the chopped herbs just until fragrant, taking care not to brown them.

Stir the sautéed herbs into the pot along with the tomato paste, unripe grape juice, salt, and black pepper. Mix gently to combine.

Cover and simmer over low heat until the chicken is fully tender and the stew thickens to your preferred consistency.

Taste and adjust seasoning as needed. Serve hot, traditionally with Persian herb rice.