Sour Chicken & Split Pea Stew (خورش مرغ ترش) — Northern Iranian verjuice khoresht

• 3⅛ lbWhole chicken, cut into 6 pieces (skin removed for a cleaner, brighter stew)
• 7¾ ozYellow split peas, rinsed
• 7.1 ozYellow onion, finely diced
• 2 tbspNeutral oil (such as grapeseed or sunflower)
• 1.1 ozTomato paste
• 4¼ ozMixed herbs, finely chopped (equal parts parsley, cilantro, and dill)
• 2 tspDried fenugreek leaves (optional but traditional for a deeper herbal note)
• 2 tspGround turmeric
• 1 tspBlack pepper, freshly ground
• 10 gSea salt (start with 8 g and adjust to 10 g after reducing)
• ½ cupVerjuice (Ab-Ghooreh) (add in two stages for a clean, bright sourness)
• 3.8 cupWater

Instructions

1. 1

   Rinse the yellow split peas under cold water until the water runs mostly clear, then drain well. Cover them with fresh water in a bowl and soak for 20 minutes while you prep the stew base, which helps them cook evenly and stay intact.

2. 2

   Heat the oil in a heavy pot over medium-high heat, then add the diced onion and cook for 8–10 minutes until golden at the edges. Stir in the turmeric and black pepper for 30 seconds so the spices bloom in the oil and perfume the onions.

3. 3

   Add the chicken pieces and sear for 6–8 minutes total, turning to color all sides lightly. This step builds depth and keeps the chicken tasting meaty even after a long simmer.

4. 4

   Push the chicken to the sides and add the tomato paste to the center of the pot. Fry it for 2 minutes, stirring constantly, until it darkens slightly and smells sweet rather than raw.

5. 5

   Add the chopped mixed herbs and dried fenugreek leaves, then sauté for 3–4 minutes until the herbs turn darker and aromatic. This brief frying concentrates the herbal flavor and prevents the stew from tasting grassy.

6. 6

   Drain the soaked split peas and add them to the pot, stirring to coat them in the onion-herb base. Pour in the water and bring the stew to a gentle boil, then reduce to a steady simmer and partially cover the pot.

7. 7

   Simmer for 45 minutes, stirring every 10 minutes and skimming any foam that rises. Keep the heat low enough that the stew bubbles lazily, which helps the split peas soften without breaking into a puree.

8. 8

   Add 60 ml of the verjuice and 8 g of the sea salt, then continue simmering for 25–35 minutes until the chicken is tender and the split peas are fully cooked but still visible. Adding some verjuice mid-cook lets the sourness integrate while keeping the final flavor bright.

9. 9

   Taste the broth and add the remaining 60 ml verjuice for a sharper Northern-style tang, then adjust salt up to 10 g total if needed. Simmer uncovered for 5–10 minutes to slightly thicken, then rest the stew off heat for 10 minutes so the flavors settle before serving.