Persian sour chicken stew with walnuts and pomegranate from Gilan province.
Morgh Torsh (sour chicken) is a celebrated specialty of Gilan province on the Caspian coast — a region known for its lush, rainy climate and uniquely tart cuisine. Chicken is braised in a sauce made from walnuts, sour pomegranate juice, verjuice or sour orange juice, and fresh herbs until the sauce becomes thick and deeply savory-sour. It is served over rice and represents the unique Gilani flavor profile.
Serves 4
Season chicken with turmeric and salt. Brown in oil over high heat. Remove.
Sauté onion in same pot until golden. Add ground walnuts and stir 2 minutes.
Add pomegranate juice, molasses, herbs, and chicken. Simmer covered on medium-low heat for 45 minutes until chicken is very tender.
Adjust sourness with more pomegranate molasses or juice. Serve over white rice.
This dish should be distinctly sour — don't be shy with the pomegranate.
Ground walnuts thicken the sauce — grind them finely.
Use duck instead of chicken for a richer flavor.
Add sour plums (gojeh) for extra tartness.
Refrigerate up to 3 days. Flavor improves overnight.
Morgh Torsh is the pride of Gilani cuisine, a region of Iran known for its uniquely sour cooking style influenced by the abundant local pomegranates and sour fruits.
Yes — use pure pomegranate juice without added sugar, and adjust the molasses to taste.
Per serving (400g) · 4 servings total
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