Rangin Kaman Stew (رنگین کمان) — Persian Rainbow Chicken & Vegetable Sauté

• 1⅛ lbChicken breast, boneless skinless, sliced into 1 cm strips (Slice across the grain for tenderness)
• 2 tbspSoy sauce (About 2 tbsp; use regular, not sweet)
• 1.1 ozTomato paste (About 2 tbsp)
• 7.1 ozTomatoes, grated or finely chopped (Ripe tomatoes give the best color)
• ½ cupWater (Creates a light, stew-like glaze)
• 1.1 ozUnsalted butter (Divided)
• 2⅛ ozFried onion (Piaz Dagh) (Homemade or store-bought; roughly 1/2 cup)
• 6⅓ ozCelery, sliced on the bias (About 3–4 stalks)
• 5.3 ozCarrots, julienned (Cut matchsticks for quick cooking)
• 6⅓ ozBell pepper, mixed colors, thinly sliced (Red/yellow/orange for a true “rainbow” look)
• 7.1 ozMushrooms, sliced (Cremini or white button)
• 5.3 ozSweet corn kernels, drained (Canned or thawed frozen)
• 1 tspBlack pepper, ground (Adds gentle warmth without overpowering the vegetables)
• ½ tspTurmeric, ground (Classic Persian base note)
• ½ tspSalt (Keep modest because soy sauce is salty)

Instructions

1. 1

   Slice the chicken into 1 cm strips and place it in a bowl. Add 15 ml soy sauce (half), black pepper, turmeric, and 60 ml water, then mix thoroughly so every piece is lightly coated.

2. 2

   Heat a large skillet or wok over medium-high heat and melt 15 g of the butter. Add the chicken in a single layer and sauté for 4–5 minutes, stirring occasionally, until the outside turns opaque and lightly golden.

3. 3

   Push the chicken to one side of the pan and add the remaining 15 g butter to the empty side. Add the celery and carrots and sauté for 3 minutes, keeping the heat fairly high so the vegetables stay bright and crisp-tender.

4. 4

   Add the bell pepper and mushrooms and cook for 3–4 minutes, stirring to combine with the chicken. The mushrooms should release moisture and then begin to brown slightly, which concentrates the flavor.

5. 5

   Stir in the tomato paste and cook it for 60 seconds to remove rawness and deepen the color. Add the grated tomatoes, remaining 15 ml soy sauce, salt, and the remaining 60 ml water, then stir well to form a glossy sauce.

6. 6

   Add the sweet corn and half of the piaz dagh, then simmer for 2–3 minutes until the sauce lightly coats the chicken and vegetables. Turn off the heat and rest the pan for 2 minutes so the juices settle and the flavors meld.

7. 7

   Taste and adjust with an additional 0.5 g salt only if needed, keeping the soy sauce in mind. Serve immediately and top each portion with the remaining piaz dagh for aroma and crunch.