Sour Chicken Stew (Morgh-e Torsh)

🛒 Ingredients

• Chicken Thighs (bone-in, skinless) 600 g · 1020 kcal
• Yellow Onion 200 g · 80 kcal
• Fresh Parsley 100 g · 36 kcal
• Fresh Cilantro 100 g · 23 kcal
• Dried Fenugreek Leaves (Shambalileh) 10 g · 23 kcal
• Walnuts (ground) 100 g · 654 kcal
• Pomegranate Paste 60 g · 160 kcal
• Turmeric Powder 3 g · 10 kcal
• Vegetable Oil 30 g · 270 kcal
• Water 480 g · 0 kcal

👨‍🍳 Instructions

1. Chop the chicken into serving pieces; season with salt and pepper. Finely chop fresh parsley, cilantro, and dried fenugreek leaves. Grind walnuts into a fine powder.
2. In a large pot, heat vegetable oil over medium heat. Sauté chopped onions until softened and translucent, about 5-7 minutes.
3. Add turmeric powder to the onions and cook for another minute, stirring constantly, until fragrant.
4. Add the chicken pieces to the pot and brown them lightly on all sides for about 5-7 minutes. Remove chicken and set aside.
5. Add the finely chopped fresh herbs and dried fenugreek leaves to the pot; sauté for 10-15 minutes over medium-low heat until their moisture evaporates and they darken slightly, stirring frequently.
6. Stir in the ground walnuts and cook for 5 minutes, ensuring they don't burn.
7. Return the browned chicken to the pot. Add pomegranate paste and enough water or chicken broth to almost cover the chicken.
8. Bring the stew to a boil, then reduce heat to low, cover, and simmer for at least 60-90 minutes, or until chicken is tender and the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.
9. Adjust seasoning with salt and pepper to taste before serving. Serve hot, traditionally with steamed basmati rice.