Morghe Torsh - Persian Herb and Walnut Sour Chicken
Morgh-e Torsh is a mouthwatering dish from the northern Iranian provinces of Gilan and Mazandaran.
Like many other shomali (northern) dishes, this braised chicken dish includes different herbs, pomegranate molasses and walnuts - A heavenly combination! You’ve probably heard me say, from southern Ghaliye Maahi to northern Morgh-e Torsh - Iranians love sour food more than any other taste.
I have so many wonderful memories of having Morgh Torsh in Mazadndarani or Gilani people's houses. The hospitality of these lovely people is beyond imagination. They make you feel so special and taken care of.
I'd like to dedicate this dish to the lovely people of Shab Kola, a breathtakingly beautiful village in the mountains of Sari, Mazandaran. On my last visit to Iran many years ago we were invited by a friend. This was one of my best holidays ever. We woke up in beautiful nature, and minutes later breakfast was served. The delightful scent of homemade bread and jams, and local cream and honey filled the air. After that, our lovely hosts gave us a tour of the pristine surrounding nature. Then there is lunch and dinner of course. Morghe Torsh, Fesenjan, different salads and pickles. This magical place is among the ones miss the most.
If you’ve never had a chance to visit northern Iran, I hope trying this recipe will give you a glimpse into that magnificent place on the map. If you are familiar with that part of the world, then I intend to transport you back there by preparing and enjoying your own Morgh-e Torsh.
You can find out how to make aromatic Persian saffron rice to go with it here.
You can download this recipe as a printable PDF for a small fee here.
Cook the most popular Persian dishes at home with the help of my e-book.
Time
Drying time: 2 h
Prep: 20 min
Cook: 2 h
Total: 2 h 20 min
Ingredients (serving 4)
1kg / 2.2 lbs small whole chicken or equivalent chicken legs or breast
100g / 3.5oz crushed walnuts
70g / 2.5oz parsley (cleaned, stalks removed, washed and dried)
70g / 2.5oz coriander (cleaned, washed and dried)
50g / 1.7oz mint (cleaned, stalks removed, washed and dried)
30g / 1oz chives (cleaned, washed and dried)
2 tbsp dried chochagh (native northern Iranian herb) (optional)
1 onion
5 cloves garlic
10 tbsp vegetable oil
4 tbsp butter
3 tbsp tomato paste
2 tbsp pomegranate molasses (It depends on the sourness of the molasses. The one I used is homemade and very thick and sour)
1.5 tsp turmeric
1 tsp black pepper
Salt to taste
3 tbsp pomegranate seeds to garnish
Method for cooking Morgh-e Torsh
Prep the ingredients
2 hours in advance
Remove the stems of the parsley and mint. You don’t need to remove the coriander stems.
Wash the herbs and let them dry spread out on a kitchen towel, keeping the mint separate.
Prep before cooking
If you’re using a whole chicken, truss it perfectly. Here is a video on how to do it.
If you're using chicken legs or breasts, remove the skin if it’s still on. Remember, never wash the chicken.
Peel and finely chop the onion and garlic.
Finely chop the parsley, coriander and chives.
Finely chop the mint, keeping it separate from the other herbs.
Finely crush the walnuts using a food processor.
Sautéing the herbs
Heat a frying pan, add 3 tbsp vegetable oil, and sauté the parsley, coriander and chives for about 7 minutes until dark green in colour. Stir regularly. Remove the herbs from the pan and set them aside.
Sauté the mint in 1 tbsp vegetable oil for about 3 minutes until dark green in colour. Stir regularly. remove it and set it aside.
Searing the chicken
Properly dry the chicken using a paper towel.
Sear the chicken over medium to high heat in 6 tbsp vegetable oil until golden brown all around. Remove the chicken from the pan. Beware of hot oil splatters.
Caramelising onion and garlic
Gently caramelise the onion over low to medium heat in the same oil you seared the chicken in. After about 15 minutes add the garlic and gently fry them together for a few more minutes.
Get the stew cooking
Keep the heat on low.
Return the sautéed herbs to the pan with the caramelised onion and garlic, add the crushed walnuts, dried chochagh (if using), tomato paste, pomegranate molasses, turmeric, black pepper and salt to taste. Combine everything well.
If you’re using a whole chicken, fill it with 1/4 of this mixture. Be careful, the mixture is hot. You can wait until it’s cooled down.
Add 470ml / 2 cups of freshly boiled water.
Let the stew simmer for 1h and 15 min to 1h 30 min depending on which chicken cut or whole chicken you’re using. The result should be perfectly tender.
Turn the chicken every half an hour so each side gets to absorb the sauce’s flavour.
Add more boiled water if necessary at any time.
Serve your delicious Morghe Torsh
Serve your Morghe Torsh with Persian-style Abkesh rice. Enjoy!
I hope you enjoyed this recipe. I’d love to see your Morgh Torsh! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!
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