Main Dishes⚖️Harmonious Hot & Cold (Garm o Sard)

Khorak Ba Morgh (Chicken Dish)

خوراک مرغ و سبزیجات

A simple Persian recipe for khorak that includes chicken and a few vegetables. This is the most common form of Khorak that I enjoy eating. Different varieties can also be made, and you can even add different vegetables depending on what you like.

Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Servings
4 servings
Difficulty
Easy
Khorak Ba Morgh (Chicken Dish)
The Authentic Sofreh Pairing

In Persian tradition, dining is a harmony of hot and cold temperaments (Garm o Sard). Serve this dish alongside:

Warm Sangak or Lavash BreadSteamed Basmati Rice (Chelo)Salad ShiraziMast-o Khiar
✨Persian Kitchen Tradition

Layering Aromatics: Build flavor from the ground up with golden caramelized onions (piyaz dagh), earthy turmeric bloomed in warm oil, and patience over gentle heat—allowing herbs, spices, and tart accents to meld into a balanced bite.

Ingredients

مواد لازم
Servings Stepper
4 servings
Unit System
Prep ready: 0 of 12

Step-by-Step Instructions

طرز تهیه
1
Pan-fry the vegetables: In a frying pan, heat some oil and fry the potato cubes until lightly golden, then set aside. Next, fry the carrot slices for a few minutes and set aside. Then do the same for the green beans and peas (if using). Pre-frying keeps their texture great.
2
Sauté onions and chicken: In a pot with a lid, heat a little oil over medium heat and sauté the chopped onions until tender and translucent. Add the cut-up chicken pieces, turmeric, salt, and black pepper, and stir until the chicken changes color.
3
Add the veggies: Add the pre-fried potatoes, carrots, green beans, and mushrooms back into the pot with the chicken and gently mix.
4
Make the tomato sauce: In a measuring cup, mix 2 tablespoons tomato paste with 1 to 1.5 cups of warm water, fresh lemon juice, salt, and pepper. Pour the sauce all over the ingredients in the pot and mix gently.
5
Simmer and serve: Cover the pot with the lid and let everything simmer on medium-low heat for 20 to 30 minutes until the chicken and carrots are tender and the sauce has thickened. Serve hot with warm bread or steamed white rice 🙂.
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