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Khoresh Morgh Nardooni Recipe

Khoresh Morgh Nardooni Recipe la mediterranee pomegranate chicken recipe nyt

Khoresh Morgh Nardooni is an authentic traditional Gilani cuisine served with steamed rice. This delicious stew can be done and enjoyed at special parties.

Ingredients for four people
Chicken breast, chicken thighsFour pieces
onions3
Tomato paste1 tbsp
Sweet-and-sour pomegranate paste1 tbsp
Pomegranate juice1 cup
Pomegranate arils1 cup
Salt and black pepperDepending on your taste
Turmeric and oilDepending on your taste

Khoresh Morgh Nardooni Recipe

Step 1

To begin, season the chicken pieces with salt, pepper, and turmeric and let them rest in the fridge for 30 minutes to an hour.

Step 2

Place a pot on medium heat, pour some oil, and slowly let it heat up. Take an onion, wash, peel, grate, and fry until deep golden brown.

Step 3

Stir in some salt, pepper, and turmeric, and keep frying. After two minutes, add the tomato and pomegranate paste. Allow them to fry until they change color.

Step 4

You should now add the chicken pieces to the pot and fry them, so they change color on all sides. Then add pomegranate paste and some water and let it cook on low heat until the stew thickens. In the meantime, wash and peel the remaining two onions and finely chop them.

Step 5

Take a pan, add some oil, and heat it. Add the chopped onions and fry them well till caramelized. Then add pomegranate arils and fry them with the onions. Add salt and cardamom and a teaspoon of pomegranate paste. Let it cook for 5 minutes.

Step 6

After approximately 5 minutes, take the ingredients off the heat, add them to the pot, and allow them to cook with the chickens. If the pomegranates had a pale color, you could add more tomato paste depending on your taste to modify the final color of your stew.

Step 7

Continue cooking on low heat. Once the stew becomes thick enough and integrates well with the chicken, it is ready to serve. Now it can be poured into a suitable container and eaten with steamed rice. Bon appetite!

Last Updated : Monday 1 August 2022

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