Sour Chicken Stew (Morgh-e Torsh)

Ingredients

• 3 pounds bone-in chicken thighs, skin removed
• 2 cups walnuts, finely ground
• 2 cups fresh cilantro, finely chopped
• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh mint, finely chopped
• 2 yellow onions, finely chopped
• 4 cloves garlic, minced
• 1/3 cup pomegranate paste
• 1 cup pomegranate juice
• 2 tablespoons sugar
• 3 tablespoons olive oil
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground saffron
• 2 cups chicken stock
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup pomegranate seeds, for garnish

Method

1. 1

   Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the chopped onions and cook, stirring occasionally, until softened and golden, about 8 minutes.

   8:00 · Soften onions
2. 2

   Stir in the garlic, turmeric, and saffron and cook until fragrant, about 1 minute.

   1:00 · Cook aromatics
3. 3

   Add the chicken thighs to the pot and sear on both sides until lightly browned, about 3 minutes per side.

   6:00 · Sear chicken
4. 4

   Stir in the ground walnuts, cilantro, parsley, and mint, coating the chicken evenly with the herb mixture.

5. 5

   Pour in the chicken stock, pomegranate juice, and pomegranate paste. Stir to combine, scraping up any browned bits from the bottom of the pot.

6. 6

   Add the sugar, salt, and black pepper, and bring the stew to a gentle boil over medium-high heat.

   5:00 · Bring to a boil
7. 7

   Reduce the heat to low, cover, and simmer gently, stirring occasionally, until the chicken is very tender and the sauce has thickened, about 1 hour 45 minutes.

   1:45:00 · Simmer stew
8. 8

   Taste the sauce and adjust with more sugar for sweetness or pomegranate paste for tartness as needed.

9. 9

   Ladle the stew into serving bowls and garnish with fresh pomegranate seeds before serving.