Morgh-e Torsh (Chicken Stew with Green Herbs & Citrus)
a flavorful Persian dish known for its vibrant, tangy taste and aromatic blend of herbs. It features tender chicken cooked in a rich stew of fresh herbs such as parsley, cilantro, and mint, combined with the zesty flavors of citrus juice and peel, often orange or lime. Garlic, onions, and sometimes walnuts enhance its depth, while turmeric and other spices add warmth. This comforting stew is typically served over fluffy rice, making it a perfect balance of hearty and refreshing flavors that celebrate the essence of Persian cuisine.
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Ingredients
- 3 cups water
- ½ cup yellow split peas rinsed
- 1 ½ teaspoons ground pepper divided
- 1 ¼ teaspoons salt divided
- 1 teaspoon ground turmeric
- 6 bone-in chicken thighs skin removed
- ¼ cup extra-virgin olive oil
- 1 large onion diced
- 3 cups coarsely chopped fresh cilantro
- 2 cups packed fresh parsley
- 3 cloves garlic
- 8 cups spinach chopped
- 2 tablespoons dried mint
- Juice of 1 orange 2 lemons & 2 limes
- 2 large eggs
Instructions
- In a medium saucepan Bring to a boil over high heat, then reduce the heat to maintain a gentle simmer. Cook until the peas are just tender, about 30 to 40 minutes. Drain the peas in a colander set over a bowl, making sure to reserve the cooking liquid.
- In a small bowl, mix 1 teaspoon each of pepper, salt, and turmeric. Rub the spice mixture evenly onto both sides of the chicken. Heat oil in a large skillet over medium-high heat. Add the chicken and cook for 10 to 12 minutes, turning once, until golden brown. Transfer the chicken to a plate. Reduce the heat to medium, add the onion, and cook, stirring occasionally, until it becomes very soft and golden, about 10 to 15 minutes.
- Combine cilantro, parsley, garlic and 3 tablespoons of the split peas in a food processor. Process until mostly smooth, scraping down the sides as needed.
- Add spinach and mint to the skillet and cook, stirring occasionally, until the spinach wilts completely, about 3 to 5 minutes. Pour in the reserved cooking liquid and cook for 1 minute, scraping up any browned bits from the bottom of the skillet. Mix in the cilantro mixture, the remaining split peas, 1/2 teaspoon of pepper, and 1/4 teaspoon of salt. Nestle the chicken into the sauce, bring it to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 30 minutes.
- Transfer the chicken to a plate. Add orange, lemon and lime juices to the sauce. Whisk eggs in a medium bowl. Add 1 cup of the sauce to the eggs and whisk until well combined. Return the egg mixture to the pan and cook, stirring occasionally, until very thick, 5 to 10 minutes. Return the chicken to the pan and cook until hot, about 5 minutes more.