Persian-Inspired Spinach & Walnut Creamy Chicken (Morgh-e Esfenaj o Gerdoo | مرغ اسفناج و گردو)

• 600 gChicken breasts, boneless skinless (about 4 small breasts; pounded to 2 cm thickness)
• 8 gSea salt (divided)
• 2 gBlack pepper, freshly ground (divided)
• 45 mlExtra virgin olive oil (3 tbsp, divided)
• 250 gYellow onion, finely diced (about 1 large onion)
• 12 gGarlic cloves, minced (about 4 cloves)
• 2 gGround turmeric (1 tsp)
• 1 gGround cumin (1/2 tsp)
• 0.15 gSaffron threads (about 1/2 tsp, finely crushed)
• 30 mlHot water (2 tbsp, for blooming saffron)
• 120 gWalnuts, raw halves/pieces (toasted and ground to a fine meal)
• 250 gFresh baby spinach (washed and thoroughly dried)
• 360 mlChicken broth, low-sodium (1 1/2 cups, plus up to 120 ml extra as needed)
• 30 mlLemon juice, freshly squeezed (2 tbsp, added at the end for brightness)

Instructions

1. 1

   Bloom the saffron: crush saffron threads to a powder, then stir into 30 ml hot water (not boiling, about 80–90°C). Let stand 10 minutes to fully release color and aroma. Meanwhile, pat chicken dry and pound to an even 2 cm thickness for uniform cooking.

2. 2

   Season the chicken with 4 g sea salt and 1 g black pepper on both sides. Heat 15 ml olive oil in a wide skillet over medium-high heat. Sear chicken 3–4 minutes per side until deeply golden (it will not be fully cooked). Transfer to a plate; keep any juices for the sauce.

3. 3

   In the same skillet, reduce heat to medium and add 15 ml olive oil. Add diced onion and cook 10–12 minutes, stirring often, until soft and lightly golden. Add minced garlic and cook 45–60 seconds until fragrant, then stir in turmeric and cumin for 30 seconds to toast the spices.

4. 4

   Toast the walnuts in a dry pan over medium heat for 4–6 minutes, stirring constantly, until aromatic and slightly darker. Immediately transfer to a plate to stop cooking, then grind to a fine meal in a food processor. This fine grind is key for a creamy, Northern Iran–style walnut body.

5. 5

   Add ground walnuts to the onion mixture and stir 1 minute to coat in the aromatic oil. Pour in 360 ml chicken broth, scraping the pan to release browned bits. Bring to a gentle simmer, then cook 8 minutes over medium-low, stirring frequently, until the sauce thickens slightly.

6. 6

   Add spinach in 2–3 batches, stirring until each batch wilts, about 2–3 minutes total. Stir in the bloomed saffron (including liquid). If the sauce looks too thick, add 30–120 ml additional broth, 1–2 tablespoons at a time, aiming for a velvety, spoon-coating consistency.

7. 7

   Return chicken (and any collected juices) to the skillet, nestling pieces into the sauce. Cover and simmer gently over low heat for 10–12 minutes, turning once, until the thickest part reaches 74°C. Taste and adjust with remaining 4 g salt and 1 g black pepper as needed.

8. 8

   Turn off the heat and stir in 30 ml fresh lemon juice for a bright finish. Rest the dish, covered, for 5 minutes so the chicken stays juicy and the walnut sauce settles into a glossy texture. Serve hot with sauce generously spooned over each portion.