Entree: Iran – Caspian / Gilan – مرغ ترش ➤ Morgh-e Torsh (Caspian-style tangy braised chicken in a pomegranate-walnut-garlic sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

- 6 bone-in chicken pieces (thighs and drumsticks), approx. 3 lb (1.36 kg)
- 3 tbsp (45 ml) vegetable oil
- 1 large yellow onion, thinly sliced
- 6 cloves garlic, minced
- 1 tsp (2 g) ground turmeric
- 1 cup (120 g) walnuts, toasted and finely ground
- 1/2 cup (120 ml) pomegranate molasses (pâte or concentrated juice)
- 1/2 cup (120 ml) fresh pomegranate juice (or water if unavailable)
- 1 cup (240 ml) chicken stock or water
- 1/4 cup (60 ml) fresh lemon juice or 2 tbsp (30 ml) verjuice for brightness
- 1/2 tsp (3 g) ground black pepper
- 1 1/2 tsp (9 g) kosher salt, adjust to taste
- 1/2 tsp (2.5 g) sugar (optional, to balance acidity)
- 1/2 cup (15 g) fresh cilantro, chopped
- 1/2 cup (15 g) fresh parsley, chopped
- 2 tbsp (30 ml) butter (optional, for finishing gloss)
- 1 tbsp (15 ml) toasted oil or olive oil for finishing (optional)

Instructions

1. Pat the chicken pieces dry and season with 1 tsp salt and 1/4 tsp pepper. Heat 2 tbsp (30 ml) vegetable oil in a large heavy skillet or Dutch oven over medium-high heat and brown chicken on all sides until golden, about 8–10 minutes. Remove and set aside.
2. Reduce heat to medium, add remaining 1 tbsp (15 ml) oil, sauté the sliced onion until translucent and beginning to brown, about 6–8 minutes. Add minced garlic and turmeric; cook 1 minute until fragrant.
3. Stir in the ground walnuts and cook 2–3 minutes to toast slightly, then add the pomegranate molasses and pomegranate juice, stirring to combine into a thick paste.
4. Gradually add the chicken stock while stirring to loosen the walnut-pomegranate mixture into a sauce. Return the browned chicken to the pot, nestling pieces into the sauce.
5. Add lemon juice, remaining salt, pepper, and sugar if using. Bring to a gentle simmer, cover, and cook on low until chicken is tender, about 30–40 minutes (longer for larger pieces).
6. Uncover and simmer 5–10 minutes more to reduce and thicken the sauce to coating consistency. Taste and adjust acidity or salt as needed.
7. Off the heat, stir in chopped cilantro and parsley and the butter or finishing oil if using for a glossy finish.
8. Serve hot over steamed basmati or Persian rice, spooning generous sauce over the chicken.