Entree: Iran – Mazandaran – مرغ ترش ➤ Morgh-e Torsh (Mazandarani sweet-and-sour chicken braised in pomegranate-walnut sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

- 3 lb (1.36 kg) bone-in chicken thighs, skin removed
- 1 1/2 cups (150 g) walnuts, finely ground
- 1/2 cup (120 ml) pomegranate molasses (rob-e anâr)
- 1 cup (240 ml) chicken stock or water
- 1 medium onion, thinly sliced
- 4 cloves garlic, minced
- 1/2 cup (15 g) fresh parsley, chopped
- 1/2 cup (12 g) fresh cilantro, chopped
- 2 tbsp (30 ml) lemon juice
- 1 tsp (5 g) turmeric
- 1/2 tsp (2.5 g) ground cinnamon (optional)
- 1 tbsp (15 ml) sugar or honey (optional, to balance acidity)
- 2 tbsp (30 ml) vegetable oil
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. Season the chicken thighs with salt and pepper. Heat the vegetable oil in a wide heavy pot over medium-high heat and brown the chicken on both sides in batches, about 4–5 minutes per side. Transfer browned chicken to a plate.
2. In the same pot reduce heat to medium and add the sliced onion. Sauté until golden brown, about 8–10 minutes. Add the minced garlic and turmeric and cook 1 minute until fragrant.
3. Add the ground walnuts to the pot and stir for 2–3 minutes to toast lightly and combine with the onions and garlic.
4. Stir in the pomegranate molasses, chicken stock (or water), lemon juice, sugar or honey if using, and cinnamon if using. Bring the mixture to a gentle simmer, thinning with a little extra stock or water if it seems too thick.
5. Return the browned chicken pieces to the pot, nestle them into the sauce, and sprinkle in half the chopped parsley and cilantro. Cover and simmer gently on low heat for 30–40 minutes, until the chicken is tender and cooked through, stirring once or twice to prevent sticking.
6. Taste and adjust seasoning with salt, pepper, or a splash more pomegranate molasses for acidity and sweetness as needed. If the sauce is too thick, thin with 1–2 tbsp (15–30 ml) water or stock.
7. Finish by stirring in the remaining fresh parsley and cilantro. Serve hot with steamed rice or flatbread.