Sir Qalieh (سیر قلیه) — Gilani Garlic Greens Stew

• 200 gYellow split peas (rinsed until water runs mostly clear)
• 1200 mlWater (for simmering split peas)
• 6 gSea salt (about 1 teaspoon, divided)
• 700 gChicken thighs, bone-in and skinless (or duck legs, trimmed of excess fat)
• 45 mlNeutral oil (about 3 tablespoons, divided)
• 4 gTurmeric powder (about 1 1/2 teaspoons, divided)
• 2 gBlack pepper (about 1 teaspoon, divided)
• 300 gFresh garlic greens (washed, thoroughly dried, finely chopped (tender stems and leaves))
• 4 largeEggs (room temperature if possible)

Instructions

1. 1

   Rinse the yellow split peas well, then place them in a pot with 1200 ml water. Bring to a boil over medium-high heat, skim any foam for 2 minutes, then reduce to a gentle simmer. Add 3 g sea salt (about 1/2 teaspoon) and cook 35–45 minutes, stirring occasionally, until creamy but not fully falling apart.

2. 2

   While peas simmer, pat the chicken (or duck) dry. Season with 2 g turmeric (about 3/4 teaspoon), 1 g black pepper (about 1/2 teaspoon), and 3 g sea salt (about 1/2 teaspoon). Heat 45 ml neutral oil in a wide pot over medium-high heat, then brown poultry 4–5 minutes per side until lightly golden.

3. 3

   Add 700 ml water to the browned poultry, scraping the pot to release browned bits. Bring to a boil, then cover and simmer on low 35–45 minutes for chicken (55–65 minutes for duck), until the meat is tender and the broth is flavorful. Skim surface fat as needed to keep the stew clean-tasting.

4. 4

   In a separate skillet, heat 30 ml neutral oil over medium heat. Add the chopped garlic greens and sauté 10–12 minutes, stirring often, until softened, darker green, and fragrant. Do not let them brown; lower heat if needed. Stir in remaining 2 g turmeric and 1 g black pepper for 30 seconds to bloom.

5. 5

   Combine the cooked split peas (with their cooking liquid) into the poultry pot. Stir in the sautéed garlic greens. Simmer uncovered 15–20 minutes over low heat, stirring every few minutes, until the stew thickens to a spoon-coating consistency. If it becomes too thick, add 60–120 ml hot water and simmer 5 minutes.

6. 6

   Taste and adjust seasoning with up to 1–2 g additional sea salt if needed. With the stew at a gentle simmer, use a spoon to make 4 shallow wells. Crack an egg into each well. Cover and cook 6–9 minutes, until whites are set and yolks are still soft (or 10–12 minutes for firmer yolks).

7. 7

   Turn off the heat and rest the pot, covered, for 5 minutes to finish setting the eggs and meld flavors. Serve one egg per bowl with a piece of poultry and plenty of garlic-green split-pea gravy. If desired, drizzle 5 ml neutral oil over the top for sheen and extra aroma right before serving.