Go Back
Ghore Mosama with saffron rice

Ghore Mosama: Traditional Iranian Sour Grape Stew

Ghore Mosama is a sour, tangy, and delicious Iranian stew made with unripe seedless grapes, chicken, and eggplants. This easy and nutritious summer dish is perfect with rice and helps regulate blood sugar levels.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 39 minutes
Total Time 1 hour
Servings: 4 people
Course: Main Dish, Stew
Cuisine: Iranian, Persian
Calories: 280
Ingredients Method

Ingredients
  

  • 4 chicken thighs or chicken breast pieces
  • 2 tomatoes chopped
  • 2 eggplants peeled and fried
  • 1 onion finely chopped
  • 1 cup unripe seedless grapes ghoreh
  • 1 tablespoon pomegranate paste
  • Salt and black pepper as needed
  • Oil as needed
  • Optional: 1 tablespoon tomato paste for richer color

Method
 

  1. Prepare and fry the chicken:
  2. Wash and dry the chicken pieces, then fry them lightly in oil until golden on both sides. Remove and set aside.
  3. Fry the eggplants:
  4. Peel and slice the eggplants, sprinkle with a little salt to remove bitterness, then fry until soft and golden.
  5. Cook the onion and tomato:
  6. In a large pan, heat two tablespoons of oil, add finely chopped onion, and sauté until golden. Add chopped tomatoes (or tomato paste) and fry until softened.
  7. Add pomegranate paste and spices:
  8. Stir in pomegranate paste, salt, and pepper. Mix well for 1-2 minutes to enhance the aroma.
  9. Add chicken and grapes:
  10. Pour one cup of water, add fried chicken, eggplants, and unripe grapes (ghoreh). Cover and let simmer over low heat for 30 minutes until the chicken is tender and the flavors blend.
  11. Serve:
  12. Serve Ghore Mosama hot with steamed rice and fried potatoes for a hearty lunch or dinner.