Torshe Vash - Zesty Herb Chicken and Eggplant with Pomegranate Molasses
Discover the Flavours of Northern Iran: Torshe Vash - Zesty Herb Chicken and Eggplant with Pomegranate Molasses.
Torshe Vash is a traditional dish from the lush, green region of northern Iran, particularly the Gilan province. This unique stew is named after the herb Torsheh Vash, also known as wood sorrel, which is a key ingredient that gives the dish its distinctive sour flavour. Torsheh Vash is not just a culinary delight; it’s also packed with health benefits. Rich in iron and phosphorus, this herb is known for its ability to boost nutrient absorption, strengthen hair, nails, and skin, and stimulate the appetite.
In this hearty stew, tender chicken is slow-cooked with eggplant, ripe tomatoes, earthy walnuts, and a generous amount of fresh herbs, all brought together with a tangy pomegranate molasses that adds depth and complexity to the dish. The result is a flavourful, aromatic stew that’s both comforting and refreshing, perfect for those who love the vibrant, sour notes that are characteristic of Persian cuisine.
Since Torsheh Vash can be difficult to find outside of Iran, I’ve creatively substituted it with a blend of fresh, aromatic herbs that capture the essence of the original while adding their own unique flavour and vibrancy to the dish.
Serve this mouthwatering stew with aromatic Persian saffron rice.
Cook the most popular Persian dishes at home with the help of my e-book.
Time: Prep: 30 min Cook: 1 h 30 min Total: 2 h
Ingredients (serving 4)
800g free-range chicken breast or chicken leg, cut into cubes or left whole
4 small aubergines (eggplants), halved and generously salted
2 onions, finely chopped
5 cloves garlic, finely chopped
120g crushed walnuts
3 tbsp pomegranate molasses (adjust to taste depending on the sourness)
2 tbsp tomato paste
70g parsley, finely chopped
70g coriander, finely chopped
50g mint, finely chopped
2 tbsp dried Torsh Vash (optional, a native northern Iranian herb)
8 tbsp vegetable oil
1.5 tsp turmeric
1 tsp black pepper
Salt, to taste
Method
Tip: Preparing and freezing freshly chopped herbs in advance can save time, especially since many Northern Iranian dishes, like Kabab Torsh, Gamaj Kabab, and Morgh Torsh, share the same herb combinations. Fry and package them in portions so you can quickly enhance the flavours of your favourite recipes.
Heat a frying pan over medium heat and add 3 tablespoons of vegetable oil.
Sauté the parsley and coriander for about 7 minutes, stirring regularly until they turn dark green. Remove from the pan and set aside.
In the same pan, sauté the mint in 1 tablespoon of vegetable oil for about 3 minutes until it turns dark green. Stir regularly, then remove and set aside.
In the same pan, heat 3 tablespoons of vegetable oil over high heat.
Sear the chicken pieces until golden brown on each side. Remove from the pan and set aside.
Reduce the heat to low-medium and use the same pan with the remaining oil.
Gently caramelise the onions for about 15 minutes, stirring occasionally.
Add the finely chopped garlic and sauté for a few more minutes until fragrant.
Keep the heat on low and return the seared chicken and sautéed herbs to the pan with the caramelised onions and garlic.
Add the crushed walnuts, dried Torsh Vash (if using), tomato paste, turmeric, and black pepper. Mix everything well.
Pour in 2 cups of freshly boiled water and add the pomegranate molasses.
Season with salt to taste and let the stew simmer gently for 30 minutes, or until the chicken is perfectly tender. Add more boiled water if needed.
While the stew is simmering, pat the sweated aubergines dry with a paper towel.
Sauté the aubergines on both sides in the remaining vegetable oil until golden, making sure to cook both the skin and flesh sides evenly.
Add the sautéed aubergines to the stew, cover with a lid, and let them cook for 15 minutes.
Add the tomatoes on top of the stew, cover again, and let it simmer for another 15 minutes.
Adjust the salt and pepper to taste.
Serve the Torshe Vash with plain Persian-style rice and enjoy!
I hope you enjoyed this recipe. I’d love to see your Torshe Vash! Feel free to tag me with @igotitfrommymaman on Facebook or Instagram so I can take a look and give you a thumbs up!
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