Photograph of the finished Morgh-e torsh

Middle East · Gà om rau thơm chua Morgh-e torsh

Morgh-e torsh

2 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 3.5 lb
  • Photograph of Herbs Herbs 11.3 oz
  • Photograph of Pomegranate molasses Pomegranate molasses ¾ cup
  • Photograph of Walnut Walnut 9.9 oz
  • Photograph of Onion Onion 2.4
  • Photograph of Turmeric powder Turmeric powder 0.6 oz
  • Photograph of Sugar Sugar 1.7 oz
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Black pepper Black pepper 0.7 oz
  • Photograph of Dried limes Dried limes 8
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Sauté the onions with turmeric, then sear the chopped chicken pieces for 8 minutes until the outside is seared.
  2. 2 Finely chop the herbs and sauté them separately in oil for 10 minutes until they darken.
  3. 3 Sauté the herbs separately until they darken before adding them to the pot; sautéing them together will cause them to wilt and become bitter.
  4. 4 Roast the walnuts and then coarsely grind them.
  5. 5 Add the herbs, crushed walnuts, pomegranate syrup, and perforated dried lemon slices to the pot along with the chicken.
  6. 6 Simmer over low heat for 55 minutes, then add sugar to mellow the sourness and sprinkle with pepper.

With an appliance

  • Pressure cooker 55 min

    Replace step 6: Incubate under high pressure for 18 minutes, then release the pressure naturally and boil for 10 minutes.

Start cooking