Morgh torsh Gilan is a delicious and festive dish from Iran. It is related to the northern cities of the country, especially Gilan and Mazandaran. We suggest you make this delicious dish like Nowruz and Yalda on special days.
Ingredients used in this food include chicken, various aromatic vegetables, as an alternative to lemon or orange juice, pomegranate paste, garlic, etc.
Persian sour chicken is one of those traditional and authentic northern foods that does not have a complicated preparation method.
You can learn all the techniques of cooking this local stew by following this article on the Meals Cook site.
In this article, I will tell you the cooking techniques of this traditional Iranian dish and the vegetables and ingredients necessary to cook this dish in detail.
The pleasure of tasting delicious northern food should not be experienced only by traveling to this region. It is enough to start working and prepare this delicious and fragrant food at home. Stay with us on how to prepare the northern Persian sour chicken.
Vegetables for Morgh e Torsh
In the country’s northern provinces, people usually make Persian chicken stew from vegetables such as Chuchag and Khalwash, which are local.
Since this type of vegetable is not available in all provinces of the country, you can use a combination of vegetables such as basil, coriander, parsley, mint, and fresh garlic leaves to make this food.
How to make a Morghe Torsh?
Morgh torsh recipe
For: 4 people
Preparation time: 30 to 45 minutes
Cooking time: 1 hour
Ingredients:
Chicken thigh and breast | 5 pieces |
Walnuts | 0.7 pound |
Aromatic vegetables | 0.4 pound |
Pomegranate paste | A glass of diluted |
Onion | One large |
Garlic | Two cloves |
Salt, pepper, and turmeric | Sufficient |
Liquid oil | As needed |
Instruction:
1. First, wash the vegetables, including parsley, coriander, leek, mint, garlic leaves, and dill, well with a morgh torsh, and chop them completely after rinsing.
Aromatic northern vegetables such as hogwash, slang, canaries, and oji are also used in preparing this dish.
2. Wash and dry the chicken and rub it with spices and salt. Pour a little oil into a pan and let it heat on low heat.
Then, put the spiced chicken in the pan and fry both sides of the chicken until golden. Remove the fried chicken from the pan and set aside.
3. Pour a little frying oil into another pan and wait until the oil is hot. Add the vegetables to the hot oil and fry.
Please pay attention to the fact that the vegetables are not fried too much because it eventually makes the food bitter, and the color of the food becomes very dark.
4. Cut a large onion into small pieces. Add a little oil to a pot and let it heat up on low heat. Next, add onions to the pot and fry until they turn golden.
5. In this step, add garlic to the onion in the pot. Garlic is one of the main factors of this northern food, but you can remove or increase it according to your taste.
Pour the diluted pomegranate paste on the onions and garlic and fry all the ingredients again with the paste.
6. In this step, it is time to add walnuts; note that the walnuts must be ground because ground walnuts become a little oily.
Add the walnuts to the ingredients in the pot, and finally, pour the fried vegetables over them. Mix all the ingredients to taste each other.
7. Add the pre-fried chicken to the ingredients in the pot. Next, taste some of the food. If you feel the pomegranate paste, salt, or pepper is lacking, add them again.
Before putting the lid on the pot, add a glass of water to it so that the water evaporates
8. This dish is served with rice. If this is the first time you plan to make authentic Northern and Mazandarani morgh torsh, follow this recipe because the final result is more hearty.
Remember that you can adjust the sourness of this dish according to your taste by increasing or decreasing the pomegranate paste.
Some people also prepare Persian chicken stew with pomegranate paste and walnuts without vegetables.
Since pomegranate paste is one of the main ingredients in this dish, see below some of its benefits, which are prepared from the BBC Good Food site.
Pomegranate is rich in protective compounds which have antioxidant properties, these are beneficial for health as they protect not only our cells, from damage but also compounds like cholesterol. This means including pomegranate regularly may be effective at reducing the risk of atherosclerosis.
In 2013 a study considered the effect of consuming 150ml of pomegranate juice every day for two weeks on patients with high blood pressure (hypertension), and found that it may help lower blood pressure.
What is served with Persian Sour Chicken Stew?
- Gilani sour chicken is served with Iranian rice. It is usually served with Iranian kate rice in restaurants and parties.
- Along with this dish, local Iranian pickles such as seer torshi and Torshi Haft Bijar are used.
- Mast o khiar or Mast o musir can also be used as a dessert along with this dish.
- Persian Doogh, which is a drink rich in calcium and useful for digestion, can also be used as a local tonic drink.
Notes:
- Preparing a Persian sour chicken with pomegranate and plum paste is also common. To prepare this dish, it is enough to wash plums and mix them with pomegranate paste.
- Some people are interested in preparing Persian chicken stew without walnuts, so they remove walnuts from the ingredients. In this case, the amount of oil in this food will be less.
- Preparing a Middle Eastern chicken dish without vegetables is also possible; you can even change the combination of vegetables to your taste so that this dish suits your taste.
- Preparing a morgh torsh with tomato paste is another option. In this case, you should add tomato paste to the ingredients.
- First, soak the cobs in water to prepare an Iranian sour stew with cobs. Then, while preparing ingredients, add cob to other ingredients.
- This dish is very similar to Akbar Joojeh and joojeh torsh.
FAQ:
1. How do you make a morgh torsh without vegetables and walnuts?
This Middle Eastern chicken dish, which is not the same as northern Persian sour chicken, is a type of chicken food with a sour taste.
the chicken should be fried with onion and turmeric and then cooked with water. The sour taste of this chicken is due to adding limoo amani to it.
2. What is the local northern vegetable for making morgh torsh?
Local vegetables for Persian sour chicken are chochag and khalawash. These vegetables are only available in some cities. You can combine basil or leek, coriander, parsley, mint, and fresh garlic leaves.
3. Is the way to prepare a Persian sour chicken different from the way to prepare a juice torch?
The way to prepare a Persian chicken stew is similar to the way to prepare a jooje torsh, and only to decorate it; you have more options.
4. When preparing the Persian sour chicken, which ingredients should we season the chicken with?
Onion, salt, turmeric, and orange juice are used to season the chicken.
5. What are the other Gilani dishes prepared with minced meat?
Vavishka and Khoresht Fesenjan with meatballs are Gilani dishes that are prepared with minced meat.
Did you like this recipe?
- Please share your experience about making this appetizer.
- If you want vegetarian food, I suggest this Persian chicken stew.
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