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morghe torsh

MORGH-E TORSH

Fatemeh
Persian sour chicken stew with green herbs and yellow split peas
Prep Time 30 mins
Cook Time 1 hr
Course Main Course
Cuisine Persian
Servings 4 people

Ingredients
  

  • 1 Large Onion Chopped
  • 3 Garlic Cloves Chopped
  • 4 Tbsp Vegetable oil
  • ½ Cup Dried Mint
  • 2/3 Cup Dried Parsley
  • 2/3 Cup Dried Coriander
  • 2/3 Cup Dried Basil
  • 1/3 Cup Lemon Juice
  • 6 Tbsp Yellow Split Peas
  • 4 Chicken Breast
  • 2-3 Cups Water
  • 1 Tbsp Turmeric
  • Salt and Pepper

Instructions
 

  • 1. In a large pot over medium heat add one tablespoon of oil and add the chopped onions and garlic.
    2. Sautée the onions and garlic until light.
    3. In a pan, add a small amount of oil over medium heat. Spice the chicken breast cut into pieces with salt, pepper, and turmeric. Fry the chicken on both sides and set aside.
    4. In the first pot, add the yellow split peas and stir for one minute and add 1 cup
    of water. Let it simmer.
    5. Add dried mint, dried parsley, dried coriander, and dried basil.
    6. Add 2 cups of cold water to the pot. Let the stew to boil over medium heat and bring down the heat to medium-low.
    7. Add half of the lemon juice at this stage.

    8. Cover the pot and let it simmer for at least half an hour over medium-low heat.

    9. Stir the stew occasionally to prevent it from sticking to the pot. The stew
    should be thick, but it should not stick to the pot.
    10. After an hour of simmering on medium-low heat, add the chicken to the pot.  
    11. Let the stew to simmer for 1 more hour and meanwhile stir the pot.
    12. Turn off the heat and add the rest of the lemon juice to the pot and stir. Taste
    and adjust the seasoning.

Notes

  1. Morgh Torsh is served with rice. 
  2. If you cannot find dried herbs in the supermarket, simply buy the fresh herbs in the supermarket. You can prepare them by washing, drying, and chopping them with a food processor.
Keyword Morgh Torsh, stew