A rich and tangy Persian dish from northern Iran, featuring tender chicken simmered with herbs, garlic, walnuts, and pomegranate paste.
Morgh-e Torsh is a traditional dish from Gilan and Mazandaran, two provinces in northern Iran, known for their rich, herbaceous, and tangy cuisine. The dish’s name literally means “sour chicken”, referring to the tart flavors of pomegranate paste, verjuice (ab-ghooreh), or lemon juice, which balance the richness of chicken and walnuts. This dish is similar to Fesenjan but has a fresher, herb-infused profile. It is often served with Persian rice (kateh) and pickled vegetables (torshi).
Ingredients
For the Chicken:
4 pieces bone-in chicken thighs or drumsticks
1 onion, finely chopped
3 cloves garlic, minced
2 tbsp olive oil or butter
½ tsp turmeric
½ tsp black pepper
½ tsp salt (adjust to taste)
For the Sauce:
½ cup walnuts, finely ground
1 ½ cups fresh herbs (parsley, cilantro, dill, and green onions), finely chopped
½ cup pomegranate paste (or ¼ cup pomegranate molasses + ¼ cup water)
1 tbsp lemon juice or verjuice (ab-ghooreh)
1 ½ cups water or chicken broth
Directions
Sear the Chicken:
Heat olive oil or butter in a deep pan over medium heat. Add chicken pieces and brown them on both sides (about 5 minutes per side). Remove the chicken and set aside.
Sauté the Aromatics:
In the same pan, add onions and sauté until golden (about 5 minutes). Add garlic and stir for 1 more minute. Sprinkle in turmeric, black pepper, and salt.
Add the Herbs & Walnuts:
Stir in the chopped herbs and ground walnuts. Cook for 5 minutes, stirring occasionally, until the herbs darken slightly.
Simmer the Stew:
Return the chicken to the pan. Add pomegranate paste, lemon juice, and water (or broth). Bring to a gentle simmer, cover, and cook on low heat for 45-50 minutes, stirring occasionally. If the sauce thickens too much, add a little more water.
Serve & Enjoy:
Serve hot over steamed Persian rice (kateh or chelow). Garnish with fresh herbs or pomegranate seeds for extra flavor.
Recipe Note
Tips & Variations
For extra tanginess, increase the pomegranate paste or add more lemon juice.
For a richer sauce, let the walnuts cook longer to release their oils.
For a vegetarian version, replace chicken with mushrooms or eggplant.
For extra crunch, top with toasted walnut pieces before serving.
