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Homemade Morgh-e Torsh with pomegranate sauce

Morgh-e Torsh Recipe

Morgh-e Torsh is a traditional Gilani chicken stew made with fresh herbs, garlic, and sweet-and-sour pomegranate paste.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Iranian, Persian
Calories: 450
Ingredients Method

Ingredients
  

  • Ingredient Amount
  • Chicken thighs or drumsticks 4 pieces
  • Fresh parsley 100 g
  • Fresh cilantro 100 g
  • Fresh mint 30 g
  • Fresh fenugreek 1 tablespoon
  • Onion 1 large
  • Garlic 4 cloves
  • Sweet-and-sour pomegranate paste 2-3 tablespoons
  • Eggs 2
  • Turmeric 1 teaspoon
  • Black pepper ½ teaspoon
  • Salt To taste
  • Vegetable oil 3 tablespoons
  • Water or chicken stock 2-3 cups

Method
 

  1. Season the chicken: Pat the chicken dry and season it with salt, black pepper, and half the turmeric.
  2. Brown the chicken: Heat oil in a pot and brown the chicken on both sides. Set aside.
  3. Cook the onion and garlic: Sauté the chopped onion until golden. Add the garlic and remaining turmeric.
  4. Sauté the herbs: Cook the parsley, cilantro, mint, and fenugreek in oil for 8-12 minutes until fragrant.
  5. Simmer the stew: Return the chicken to the pot. Add the herbs and 2 cups of water or chicken stock. Simmer for 35-45 minutes until the chicken is tender.
  6. Add pomegranate paste: Stir in the pomegranate paste and simmer for another 10-15 minutes. Adjust the amount to your preferred sour or sweet-and-sour flavor.
  7. Add the eggs: Whisk the eggs and slowly add them to the gently simmering stew while stirring lightly. Cook until the eggs are fully cooked.
  8. Serve: Adjust the seasoning and serve hot with Persian rice.