Persian cooking: recipes · Regional specialities & fish
Morgh-e Torsh مرغ ترش
Gilan chicken in a sauce of herbs, walnuts and verjuice or pomegranate, green and tangy.
Ingredients
- 1800 g chicken pieces
- 2¼ onions
- 9 garlic cloves
- 2¼ tsp turmeric
- 4½ bunch flat-leaf parsley
- 2¼ bunch fresh coriander
- 2¼ bunch fresh mint
- 225 g walnuts, finely ground
- 9 tbsp verjuice (sour grape juice) or lemon juice
- 4½ tbsp pomegranate molasses (rob-e anar)
- 9 tbsp oil
- salt (to taste)
Method
- Fry the onion and garlic, add the turmeric and chicken and brown.
- Chop the herbs very finely and fry with the walnuts in a second pan for 10 minutes.
- Add the herb and walnut mixture, verjuice, pomegranate molasses and 400 ml water to the chicken and season with salt.
- Simmer for 40 minutes until the chicken is tender. Serve with rice.