Sour Herb & Walnut Chicken (Moorgh-e Torsh) - A Taste of Northern Iran! 🍗🌿

Hello Hive Food community! Today I’m preparing a rich, aromatic, and authentic dish from the northern region of Iran: Moorgh-e Torsh (Persian Sour Herb Chicken). This delicious stew is traditionally served with rice or Kateh.
​Here is the step-by-step process of making it today!
Step 1: Preparing the Base (Onion & Garlic)
To start, I peeled a fresh onion and grated it finely into the pan.

Next, I added a clove of fresh garlic, grating it directly over the onion. I then added a bit of oil to sauté the mixture over medium heat until it becomes golden and aromatic.
Step 2: Seasoning & Frying the Chicken
After sautéing the onion and garlic, I added oil, salt, turmeric, and black pepper to the pan and gently roasted the spices to release their rich aroma.
Next, I added the washed chicken pieces to the pan and let them sear nicely with the spices until golden brown.

Step 3: Adding Walnuts, Pomegranate & Northern Herbs
In this step, I added crushed walnuts to the pan along with pomegranate molasses and a bit of tomato paste.
To give it that authentic local flavor, I also added Choochagh (a traditional northern Iranian aromatic herb) and pomegranate powder. I sautéed everything together briefly so the flavors and natural oils blend seamlessly into a rich, fragrant sauce.

Step 4: Simmering & Final Touch
Finally, I added warm water to the pan, lowered the heat, and let it simmer gently for about two hours until the stew thickened, the oils separated, and all the flavors blended together perfectly.
Our authentic Northern Iranian Moorgh-e Torsh is now fully cooked, rich, and ready to be enjoyed with rice or Kateh.
Bon Appétit! 😋