📝 About This Recipe
Hailing from the lush, green Gilan province of Northern Iran, Morgh-e-Torsh is a sophisticated masterpiece of Persian coastal cuisine. This 'Sour Chicken' stew is defined by its vibrant green hue from a mountain of fresh herbs, the earthy richness of ground walnuts, and the signature tang of pomegranate molasses. It is a soul-warming dish that perfectly balances acidity with nutty depth, offering a unique sensory journey through the Caspian flavors of Iran.
🥗 Ingredients
The Chicken
- 2 lbs Chicken Thighs (bone-in, skinless for best flavor)
- 1 teaspoon Turmeric Powder
- to taste Salt and Black Pepper
- 3 tablespoons Vegetable Oil (divided)
The Herb Paste
- 2 cups Fresh Parsley (finely chopped)
- 1 cup Fresh Cilantro (finely chopped)
- 1/2 cup Fresh Mint (finely chopped)
- 1/2 cup Fresh Chives or Scallions (finely chopped)
- 4 cloves Garlic (minced)
The Stew Base
- 1 large Yellow Onion (finely diced)
- 1 cup Walnuts (ground to a fine meal in a food processor)
- 1/3 cup Pomegranate Molasses (adjust based on desired tartness)
- 1 tablespoon Sugar (optional, to balance acidity)
- 2 cups Water (cold)
The Finishing Touch
- 2 large Eggs (whisked)
- 1/4 cup Pomegranate Arils (for garnish)
👨🍳 Instructions
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1
Season the chicken pieces generously with salt, pepper, and the turmeric powder, ensuring an even coating on all sides.
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2
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of oil over medium-high heat. Sear the chicken until golden brown on both sides (about 4-5 minutes per side). Remove chicken and set aside.
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3
In the same pot, add the diced onion. Sauté for 6-8 minutes until translucent and just beginning to turn golden.
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4
Add the minced garlic to the onions and cook for 1 minute until fragrant.
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5
While the onions cook, heat the remaining 1 tablespoon of oil in a separate skillet. Sauté the finely chopped herbs (parsley, cilantro, mint, chives) for 3-5 minutes until they turn a dark forest green and their aroma is released. Do not burn them.
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6
Add the ground walnuts to the pot with the onions and stir for 2 minutes to lightly toast the nut oils.
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7
Stir in the sautéed herb mixture and the pomegranate molasses into the main pot, mixing well to combine with the walnuts and onions.
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8
Pour in 2 cups of cold water. Bring the mixture to a gentle boil, then reduce the heat to low.
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9
Return the seared chicken pieces to the pot, submerging them in the green sauce. Cover with a lid and simmer on low for 45-50 minutes.
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10
Taste the sauce. If it is too tart, add the tablespoon of sugar to balance. Adjust salt and pepper if necessary.
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11
Once the chicken is tender and the sauce has thickened, slowly drizzle the whisked eggs into the simmering stew. Do not stir immediately; let them set for 30 seconds, then gently fold them to create light ribbons throughout the sauce.
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12
Let the stew simmer uncovered for another 5 minutes until the oil begins to rise to the top, a sign of a perfectly cooked Persian stew.
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13
Transfer to a serving bowl and garnish with fresh pomegranate arils for a pop of color and sweetness.
💡 Chef's Tips
For the most authentic flavor, use a food processor to get the walnuts very fine—almost like a paste. Sautéing the herbs until they are dark is crucial; this 'frying' of herbs is what gives Persian stews their characteristic deep flavor. If you can find 'Khalvash' (a Northern Iranian wild mint), use it to replace half the mint for an ultra-authentic taste. Always use cold water when cooking walnuts, as it helps the nuts release their oils more effectively, creating a creamier sauce. If the stew looks too thick, add a splash of water; if too thin, simmer uncovered for the last 10 minutes.
🍽️ Serving Suggestions
Serve alongside fluffy Persian Steamed Saffron Rice (Chelow) with a crisp Tahdig. Pair with a side of 'Zeytoon Parvardeh' (marinated olives with walnuts and pomegranate). A bowl of creamy Mast-o-Khiar (yogurt and cucumber dip) provides a cooling contrast to the tart stew. Fresh herbs (Sabzi Khordan) and radishes on a side plate add a crisp, peppery crunch to the meal. Enjoy with a glass of Doogh (Persian yogurt drink) seasoned with dried mint.