🍽️Stew

Persian Sour Herb Chicken Stew (Khoresht-e Morgh-e Torsh)

Name: Persian Sour Herb Chicken Stew (Khoresht-e Morgh-e Torsh)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Stew
Ingredients: 1¼ lb chicken pieces (bone-in preferred); 1 cup split peas, rinsed; 1 cup verjuice (sour grape juice); 2 tablespoons tomato paste; 2 cups mixed fresh herbs, finely chopped (especially cilantro); Salt, to taste; Black pepper, to taste; Water, as needed

"A vibrant, tang-forward Northern Iranian masterpiece that balances the brightness of verjuice with a dense forest of fresh herbs and tender chicken."

Prep:15 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

1¼ lb chicken pieces (bone-in preferred)
1 cup split peas, rinsed
1 cup verjuice (sour grape juice)
2 tablespoons tomato paste
2 cups mixed fresh herbs, finely chopped (especially cilantro)
Salt, to taste
Black pepper, to taste
Water, as needed

🌱 Gluten-Free🌱 Dairy-Free🌱 Nut-Free🌱 High-Protein🌱 High-Fiber⚡ Medium

❤️Health88%

😋Taste92%

🥳Joy85%

👨‍🍳Difficulty45/100

📜 The Story

Hailing from the lush Gilan and Mazandaran provinces of Northern Iran, this dish reflects the region's abundance of fresh greenery and citrus. While many Persian stews use dried limes, this northern specialty specifically utilizes verjuice to achieve a bright, sharp acidity that cuts through the richness of the chicken.

🧬 Flavor DNA

🍋Sour

9/10

🧂Salty

5/10

🌶️Spicy

2/10

🍯Sweet

2/10

🍄umami

6/10

☕Bitter

3/10

✨ Sensory Profile

"The aroma is an intoxicating blend of sautéed cilantro and sharp, vine-like acidity from the verjuice. The texture is complex, featuring buttery split peas and succulent chicken enveloped in a thick, emerald-flecked sauce that offers a refreshing yet deeply savory finish."

Chef's Mastery

💡

The Secret

For a deeper color and more complex flavor, sauté the tomato paste with the herbs for two minutes before adding it to the pot to 'bloom' the lycopene and sugars.

⚠️

Avoid This

Adding the verjuice too early can sometimes toughen the split peas; ensure the peas have softened significantly before introducing the acidic ingredients.

❄️

Storage

Keep in an airtight container in the refrigerator for up to 3 days; like most Persian stews, the flavors deepen and improve significantly the following day.

Instructions

Place the chicken pieces and rinsed split peas in a medium pot. Add enough water to just cover. Bring to a gentle boil, then reduce to a simmer and cook until the chicken is about halfway done and the split peas have softened, about 20 minutes.

While the stew simmers, finely chop the fresh herbs. In a small pan over medium heat, lightly sauté the herbs until fragrant, stirring constantly and avoiding browning.

Stir the sautéed herbs, verjuice, tomato paste, salt, and black pepper into the pot. Mix gently to combine.

Reduce the heat to low and simmer the stew uncovered until the chicken is fully tender and the sauce thickens slightly, about 25–35 minutes. Stir occasionally to prevent sticking.

Taste and adjust seasoning as needed. Serve hot with plain Persian rice.