Hearty Persian Chicken & Split Pea Stew (Khoresh Gheymeh)

Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.

Add the 1 pound of chicken thigh pieces to the pot and cook for 5-8 minutes, stirring occasionally, until lightly browned on all sides.

Stir in 1/2 teaspoon of turmeric powder and the steeped saffron. Cook for 1 minute, stirring constantly, until fragrant.

Add the 1 cup of rinsed yellow split peas, 1 can of crushed tomatoes, 3 cups of chicken broth, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the pot. Stir to combine.

Bring the stew to a boil, then reduce the heat to low, cover the pot, and simmer for 45-50 minutes, or until the chicken is tender and the split peas are cooked through.

Stir the stew occasionally to prevent sticking and ensure even cooking. If the stew becomes too thick, add a little more chicken broth or water.

Taste and adjust seasoning as needed. Serve hot with basmati rice.