Persian–Mexican Bell Pepper Chicken Stew (Khoresh Morgh-e Makziki)

"**Origin & History** Chicken stews are foundational to Persian home cooking, where the concept of *khoresh* represents slow-simmered dishes balanced through herbs, acidity, and gentle spice. While this particular stew is a modern creation rather than a classical Persian recipe, its structure follows traditional Iranian technique—par-cooking poultry, frying for depth, and finishing in a concentrated sauce. The Mexican influence enters through the generous use of bell peppers and tomato-forward seasoning, echoing the vibrant stews of central Mexico where peppers and tomatoes form the culinary backbone. **Comparison & Differentiation – Why This Version Works** Unlike classic Persian chicken stews such as Khoresh-e Fesenjan or Gheimeh, this version forgoes dried limes and nuts in favor of fresh coriander, spring onions, and a trio of bell peppers. Compared to Mexican chicken stews, it is less fiery and more aromatic, relying on gentle thyme and mixed spices rather than chilies. The premium character of this recipe lies in its double-cooking technique—first simmering, then frying the chicken—which creates exceptional depth without heaviness. **Sensory Experience & Pro Tips** The finished stew is silky and brightly colored, with tender chicken coated in a glossy, brick-red sauce. Aromas of sweet pepper, softened onion, and cooked tomato rise gently from the pot. Serve over steamed basmati rice, finishing with a sprinkle of fresh coriander for lift and balance."