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Khoresh Morgh Torsh Recipe | Persian Sour Chicken Stew
Today at Takrecipe, we want to make another authentic Persian dish. Morgh Torsh, which is roughly translated to sour chicken stew, is a stew made of sautéing and simmering aromatic herbs and chicken and originates from the Caspian Sea region of Iran. This is a simple recipe, and we assure you that everyone will love its taste and aroma. Stay with us to learn how to prepare Morgh Torsh in your home.
|Ingredients for four people|
|Chicken thigh and breast||5 pieces|
|Fragrant herbs (basil, coriander, parsley, mint, fresh garlic leaves)||200 g|
|Pomegranate paste||2 tbsp|
|garlic||2 or 3|
|Black pepper||To taste|
Khoresh Morgh Torsh Recipe
Firstly, sprinkle a generous pinch of salt, black pepper, and turmeric on the chicken pieces and massage the chicken meats with your hands so they get coated with the spices.
Put a suitable pot on heat and add two to three tablespoons of oil to coat its bottom. Next, add the marinated chicken to the pan and sauté them until golden brown. Then remove them from the pot and set them aside.
Peel and wash the onion and chop it finely. Add the chopped onion to the pot and sauté it to get translucent.
Then peel and grate the garlic cloves and add them to the pot. Sauté the garlic for a few minutes until its aroma is released and it starts to change its color.
Now add a teaspoon of salt, black pepper, and turmeric to the pot and sauté them to get mixed with the ingredients.
Wash the herbs a couple of times until it is dust-free. Then strain them in a colander to drain the excess water and chop them finely. The smaller you chop, the easier they cook.
Then add chopped herbs to the pot and sauté them over medium heat for a few minutes until they wilt down and change their color.
Now finely chop the walnuts by rocking the blade of a knife or using a food processor. Then add the chopped walnuts and pomegranate paste to the pan and sauté them to get mixed with the ingredients.
Now add 5 cups of hot water to the pot and turn the heat to high to bring the water to a boil. Then reduce the heat to low and let them simmer for 20 minutes to half an hour.
Then add the chicken pieces to the pot, put the lid on, and let it simmer and cook for about an hour. You will see walnuts release some oil, accumulating on the stew surface. Let the stew simmer until most of the water evaporates. This stew will have a nice brown and green color, and you will love its aroma and taste. Transfer it to a suitable bowl and serve it with Persian-style rice. Enjoy your meal!