🍗 Persian Stewed Chicken (Morgh Dami)

Ingredients

– ½ chicken, cut into pieces
– 1 large onion (sliced into rings)
– 1 large carrot (chopped)
– 1 large bell pepper (sliced into rings)
– 1 garlic clove (grated)
– ½ cup oil
– 1 tbsp tomato paste
– 2 bay leaves
– 1 dried lime (Limoo Omani), pierced or broken
– Salt & turmeric (to taste)
– ½ cup brewed saffron
– 2 cups boiling water

Instructions

1. Layer the Vegetables
– Place onion rings at the bottom of a pot.
– Add bell pepper rings on top.
– Add chopped carrot as the final layer.

2. Add Chicken & Seasonings
– Place chicken pieces over the vegetables.
– Add bay leaves, grated garlic, and dried lime.

– Pour ½ cup oil evenly over the mixture.

3. Make the Sauce
– In a separate pan, heat 1 tbsp oil and sauté tomato paste.

– Add salt and turmeric.

– Pour in boiling water and mix well.

– Stir in brewed saffron, then turn off the heat.

4. Cook the Chicken
– Pour the sauce over the chicken and vegetables.

– Bring to a boil, then reduce heat to low.
– Cover and simmer for about 2 hours, until the chicken is tender and infused with flavor.