Morghe Torsh – Persian Herb and Walnut Sour Chicken

Imagine this: a rich, aromatic stew, simmering gently on the stove, filling the air with the intoxicating scent of fresh herbs, earthy walnuts, and the unmistakable tang of pomegranate. The first bite is a revelation—tender chicken infused with layers of deep, soulful flavors, a perfect balance of tartness and richness that lingers on your tongue. This is not just any dish; this is Morghe Torsh, a beloved Persian classic that tells a story in every bite.

Morghe Torsh is a dish from the northern region of Iran, where lush landscapes and fresh ingredients inspire vibrant, deeply satisfying cuisine. The dish is defined by its masterful blend of fresh herbs, ground walnuts, and pomegranate, resulting in a savory, slightly tangy, and utterly irresistible meal. Whether you’re an adventurous cook looking to explore new flavors or someone who simply loves a comforting, hearty meal, this recipe is going to become a staple in your kitchen.

Preparation Time

• Total time: About 1 hour 30 minutes
• Preparation: 20 minutes
• Cooking: 1 hour 10 minutes
• Servings: 4 people
• Difficulty level: Medium

The Necessary Ingredients (Possible in All Kinds of Variations)

For the Chicken:

• 4 bone-in, skinless chicken thighs (or substitute with boneless for a quicker cook)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon turmeric
• 2 tablespoons olive oil

For the Herb and Walnut Sauce:

• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 cup fresh parsley, finely chopped
• 1 cup fresh cilantro, finely chopped
• 1 cup fresh dill, finely chopped
• 1 teaspoon dried mint (optional but adds depth)
• 1 ½ cups walnuts, finely ground
• 1 cup pomegranate molasses (adjust based on tartness preference)
• 2 cups chicken broth or water
• ½ teaspoon cinnamon (adds a subtle warmth)
• 1 teaspoon sugar (optional, balances acidity)

Variations and Substitutions

• Vegan version: Swap chicken for mushrooms, tofu, or jackfruit for a plant-based take.
• Gluten-free: This dish is naturally gluten-free!
• Nut-free: If you’re allergic to walnuts, sunflower seeds or pumpkin seeds can be a great alternative.
• Pomegranate molasses substitute: If unavailable, use a mix of balsamic vinegar and honey.

The Steps of Preparation (Possible in All Kinds of Variations)

Cooking this dish is an experience in itself. The combination of herbs, walnuts, and pomegranate creates an unforgettable depth of flavor that only gets better as it simmers. Let’s begin!

1. Season the chicken with salt, pepper, and turmeric, making sure every piece is well-coated.
2. Heat the olive oil in a deep pan or Dutch oven over medium heat. Sear the chicken thighs on both sides until golden brown (about 4–5 minutes per side), then set aside.
3. In the same pan, sauté the onions until they turn golden and soft, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Add the fresh herbs (parsley, cilantro, dill, and mint) to the pan. Stir well and let them cook down for about 5 minutes until their moisture evaporates and their aroma intensifies.
5. Stir in the ground walnuts and let them toast for 2–3 minutes, deepening their nutty flavor.
6. Pour in the pomegranate molasses and mix thoroughly. Allow it to coat the walnut mixture.
7. Return the chicken to the pan, nestling it into the mixture.
8. Add the chicken broth or water, cinnamon, and optional sugar, and bring to a gentle simmer.
9. Cover and cook on low heat for about 50 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened into a rich, velvety texture.
10. Taste and adjust seasoning—add more pomegranate molasses if you want extra tartness or a bit more sugar to balance the flavors.
11. Serve hot over steamed basmati rice, garnished with fresh pomegranate seeds and extra chopped herbs for a stunning presentation.

Nutritional Benefits

Morghe Torsh is not just delicious; it’s also packed with nutrients!

• Walnuts: A powerhouse of omega-3 fatty acids, promoting brain and heart health.
• Pomegranate: Loaded with antioxidants, great for skin health and immune support.
• Fresh herbs: Rich in vitamins A, C, and K, boosting overall wellness.
• Chicken: A lean protein source, supporting muscle growth and repair.

Possible Additions or Upgrades

• For a spicy kick, add a finely chopped chili pepper or a dash of red pepper flakes.
• To enhance umami, add a teaspoon of soy sauce or tamarind paste.
• Serve with lavash bread for an authentic Persian experience.
• Pair with mast-o-khiar (Persian yogurt with cucumbers) for a refreshing contrast.

Frequently Asked Questions

Can I make this ahead of time?
Yes! This dish tastes even better the next day as the flavors deepen.

Can I use chicken breast instead of thighs?
Yes, but thighs stay juicier and more flavorful in a slow-cooked dish like this.

What can I use instead of pomegranate molasses?
A mixture of balsamic vinegar and honey is a great alternative.

Can I make this in an Instant Pot?
Absolutely! Sear the chicken, add all ingredients, and cook on high pressure for 20 minutes.

Can I freeze leftovers?
Yes, store in an airtight container for up to 3 months.

How do I thicken the sauce if it’s too runny?
Let it simmer uncovered for 10 extra minutes to reduce.

Can I add vegetables?
Yes! Eggplant, zucchini, or bell peppers work beautifully in this dish.

Is this dish traditionally served with anything specific?
Yes, it’s best with saffron-infused basmati rice and a side of pickled vegetables.

Can I make this dish without nuts?
Yes, you can replace walnuts with sunflower or pumpkin seeds.

How do I balance the tartness if it’s too strong?
Add a teaspoon of sugar or a drizzle of honey to mellow it out.

Now that you have the perfect recipe, don’t keep it to yourself! Share it with your friends, post it on social media, and let the world fall in love with the magic of Persian cuisine. Happy cooking!