Fragrant Saffron Chicken and Lentil Stew (Khoresh Adas ba Morgh)

Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.

Add the chopped onion to the pot and cook over medium heat until softened and translucent, about 5-7 minutes. Add the minced garlic and turmeric powder, cooking for another 1 minute until fragrant.

Stir in the diced tomatoes, rinsed brown lentils, chicken broth, salt, and black pepper. Bring the mixture to a boil.

Reduce the heat to low, return the browned chicken to the pot, and stir in the steeped saffron. Cover the pot and simmer for 45-50 minutes, or until the lentils are tender and the chicken is cooked through.

Taste and adjust seasoning if necessary. Serve hot, optionally garnished with fresh herbs like parsley or cilantro.