Quick Persian Chicken & Vegetable Medley (خوراک مرغ فوری) — One-pot weeknight khorak with sumac

• 1⅓ lbChicken breast, boneless skinless (cut into 3 cm cubes)
• 7¾ ozOnion (thinly sliced)
• 12.5 ozPotato (peeled, cut into 2 cm cubes)
• 8.8 ozZucchini (cut into 2 cm half-moons)
• 6⅓ ozGreen bell pepper (cut into 2 cm squares)
• 14 ozTomatoes (grated or finely chopped)
• 1.1 ozTomato paste (about 2 tbsp)
• 2 tbspCooking oil (neutral oil such as sunflower or canola)
• 8 gSalt (about 1 1/4 tsp fine salt)
• 6 gSumac (about 2 tsp, plus 1 tsp for serving)
• 2 gDried oregano (about 1 tsp; or use dried thyme)
• 1 gBlack pepper (about 1/2 tsp)
• 1 cupWater (add more only if needed)

Instructions

1. 1

   Pat the chicken dry and cut it into even 3 cm cubes so it cooks quickly and stays tender. Mix the chicken with 4 g of the salt, 1 g black pepper, 2 g sumac, and the dried oregano, then set it aside for 10 minutes while you prep the vegetables.

2. 2

   Heat a wide pot or deep skillet over medium-high heat and add the cooking oil. Add the sliced onion and cook for 6–8 minutes, stirring often, until soft and lightly golden at the edges; this sweetness is the base of the dish.

3. 3

   Add the seasoned chicken to the onions in a single layer and cook for 4–5 minutes, stirring once or twice, until the outside turns opaque and lightly browned. This quick sear builds flavor without drying the chicken, so keep the heat lively and do not overcook it at this stage.

4. 4

   Stir in the tomato paste and cook it for 60–90 seconds until it darkens slightly and smells roasted. Add the grated tomatoes and cook for 3 minutes, scraping the bottom of the pot to dissolve any browned bits into the sauce.

5. 5

   Add the potato cubes and the water, then bring the pot to a steady simmer. Cover and cook for 12 minutes, stirring once halfway through, until the potatoes are about 70% tender and the sauce looks glossy.

6. 6

   Add the green bell pepper and zucchini, then stir gently so the vegetables stay in chunky pieces. Cover again and simmer for 8–10 minutes until the potatoes are fully tender and the zucchini is soft but not mushy, and the chicken reaches doneness.

7. 7

   Turn the heat to low and sprinkle in the remaining 4 g salt and the remaining 4 g sumac, then simmer uncovered for 2–3 minutes to concentrate the sauce. Rest the dish off the heat for 5 minutes so the juices settle and the flavors round out, then finish with an extra 1 tsp sumac at the table.