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Torshvash

Fatemeh
A rich stew made of chicken breast, tomatoes, eggplants and fresh herbs.
Prep Time 20 mins
Cook Time 40 mins
Course Main Course
Cuisine Persian
Servings 4 people

Ingredients
  

  • 1 Onion (large) Chopped
  • 2 Garlic Clove Minced
  • 2 Chicken breasts
  • 2 Tomatoes Sliced
  • 2 Eggplants Sliced
  • 3 tbsp Wood Sorrel Chopped
  • 2 tbsp Parsley Chopped
  • 2 tbsp Cilantro Chopped
  • 2 tbsp Chives Chopped
  • 2 tbsp Mint chopped
  • 2 Green Onions
  • 3 tbsp Spinach
  • 4 tbsp Vegetable oil
  • 1 tsp Turmeric
  • 1 tsp Salt
  • 2 tbsp Sour plum paste
  • 1 tsp Abghooreh (unripe grapes juice)

Instructions
 

  • Chop the onion and the fresh herbs and the green onions. Mince the garlic and slice eggplant and tomatoes thinly. Coat the chicken breast with turmeric and salt.
  • Add one tablespoon of vegetable oil in a pan over medium-high heat. Add the chopped onions and saute them. Add the minced garlic to the pan to create a rich base for the stew.
  • Add the chopped herbs and green onions to the pan with 1 cup of hot water and close the lid for it to simmer.
  • In a different pan heat 2 tablespoons of vegetable oil over medium-high heat. Once the pan is hot, place the coated chicken breasts cook for 4 to 5 minutes on each side, until golden brown on both sides and cooked through.
  • With a spray of olive oil and a pinch of salt place the eggplants and tomatoes in the oven on 350 Fahrenheit for about 20 minutes or until they are cooked. If you don’t have an oven you can simply sauté them in a pan.
  • Once they are all cooked, add the chicken to the base of the stew and add the pomegranate molasses and stir it for 5 minutes.
  • Add the tomatoes and eggplants and close lid for another 7 minutes.
  • Add salt and lemon juice and give the last stir to your pan and your creamy casserole will be ready.

Notes

  • If you don’t have access to wood sorrel, you might be able to find the dried herb in your local Persian store.
  • Any of the fresh green herbs can simply be replaced with dried herbs.
  • Even though the original recipe calls for sour plum paste, you can replace it with pomegranate molasses for the sour taste. Pomegranate molasses can be found at Middle Eastern markets around you, or you can easily make some with some pomegranate juice, sugar, and lemon by heating them until it waters down and you get a paste texture.
  • Torshvash stew is made with additional ab Nareng (bergamot orange) or ab ghooreh (unripe grape juice) but it can be replaced with lemon juice. 
Keyword stew