Anarijeh Chicken Stew (Khoresh-e Morgh Anarijeh)
"Taste the hidden gems of Northern Iran with this sophisticated, tangily-sweet chicken stew enriched with rare wild herbs and buttery walnuts."
Instructions
Heat the vegetable oil in a heavy-bottomed pot over medium heat. Add the chicken pieces and sauté until lightly golden on all sides.
Sprinkle the turmeric over the chicken and stir well, allowing the spice to bloom in the oil for maximum aroma.
Add the khoresh seasoning and mix thoroughly so the chicken is evenly coated.
Pour in the sour pomegranate juice, bring to a gentle simmer, then cover and cook for about 30 minutes.
Meanwhile, heat a small amount of oil in a separate pan. Add the finely chopped herbs and sauté over medium heat until fragrant and slightly darkened, releasing their essential oils.
Add the sautéed herbs to the pot, followed by the ground walnuts. Stir gently to combine without breaking the chicken pieces.
Reduce the heat to low and let the stew simmer slowly until the chicken is fully tender and the sauce thickens.
Season with salt to taste.
Stir in the pomegranate molasses and continue cooking for another 15 minutes, allowing the sweet-sour flavors to deepen and meld.