Shorwa-e Murgh (شوروا مرغ) — Afghan Chicken and Turmeric Soup

• 900 gChicken thighs, bone-in and skinless (about 6 small thighs)
• 250 gYellow onion, finely diced
• 180 gCarrot, small dice
• 120 gCelery, small dice (optional but traditional in some homes)
• 12 gGarlic, minced (about 4 cloves)
• 10 gFresh ginger, grated
• 2 tspTurmeric powder
• 1 tspGround black pepper
• 1.5 tspGround coriander
• 1 tspGround cumin
• 2 leafBay leaf
• 2 tspFine sea salt (about 12 g)
• 2 tbspNeutral oil (such as sunflower or canola (about 30 ml))
• 1500 mlChicken stock, unsalted
• 500 mlWater
• 350 gPotatoes, peeled and cut into 2 cm chunks
• 1 tbspTomato paste (about 15 g)
• 30 mlLemon juice, freshly squeezed (about 2 tbsp)
• 15 gFresh cilantro, chopped (about 1/2 bunch)
• 8 gFresh dill, chopped (optional but excellent)

Instructions

1. 1

   Pat the chicken thighs dry and season them with 1 tsp (6 g) of the salt and 1/2 tsp of the black pepper. Let the chicken sit for 10 minutes at room temperature so the seasoning penetrates and the surface dries for better browning.

2. 2

   Heat the neutral oil in a heavy pot over medium-high heat until it shimmers. Add the chicken and sear for 4–5 minutes per side until lightly golden, then transfer to a plate; this builds a deeper, more traditional shorwa flavor.

3. 3

   Reduce the heat to medium and add the diced onion, carrot, and celery to the same pot. Cook for 8–10 minutes, stirring often, until the onion turns soft and pale-golden and the vegetables begin to sweeten.

4. 4

   Stir in the garlic and grated ginger and cook for 60 seconds until fragrant. Add the turmeric, ground coriander, cumin, remaining 1/2 tsp black pepper, and tomato paste, then stir constantly for 1 minute to toast the spices without burning.

5. 5

   Pour in the chicken stock and water, scraping the bottom of the pot to dissolve any browned bits into the broth. Add the bay leaves and return the seared chicken (and any juices) to the pot so the soup base develops a rich, golden color.

6. 6

   Bring the soup to a gentle boil, then immediately lower to a steady simmer and partially cover the pot. Simmer for 35 minutes, skimming foam if needed, until the chicken is tender and the broth tastes full and rounded.

7. 7

   Add the potato chunks and the remaining 1 tsp (6 g) salt, then keep the soup at a gentle simmer. Cook for 18–22 minutes until the potatoes are tender but not falling apart, which keeps the shorwa pleasantly hearty rather than starchy.

8. 8

   Remove the chicken to a board and discard the bay leaves. Shred the meat into bite-size pieces, discarding bones, then return the chicken to the pot and simmer for 5 minutes so the flavors rejoin.

9. 9

   Turn off the heat and stir in the lemon juice, chopped cilantro, and dill if using. Rest the soup for 5 minutes before serving; this short rest mellows the turmeric and lets the herbs perfume the broth.