Morgh-e Torsh - Sour Chicken Stew with Fresh Herbs and Yellow Split Peas

I've been wanting to make مرغ ترش (morgh-e torsh) for quite some time, but I've somehow never gotten around to it. Recently, I received a very kind email from a reader requesting this recipe, along with a couple of other dishes from the northern province of Gilan, which inspired me to write a post about it. 

This dish is a relatively easy dish to prepare, yet the flavor is truly exceptional; each bite is rich, vibrant, and satisfying. The cuisine of Shomal (northern Iran) has a distinctive character, shaped by its unique local herbs and vegetables that are hard to find anywhere else. 

Northern Iran is also known for its lush rice fields, scenic tea plantations, and caviar from the Caspian Sea  (Darya-ye Khazar). 

This morgh-e torsh recipe was given to me by a very dear friend. My wonderful friend Maryam is from Rasht and now lives in Toronto with her loving family. I met Maryam in college here in New York, and we instantly became friends. We spent so much time together, laughing, sharing stories, and occasionally complaining about homesickness. 

After graduation, she moved away. Although we've lost touch briefly from time to time, over the years we have remained lifelong friends. Thanks to Maryam, I'm able to share this amazing Gilani recipe with you.

I made a couple of minor adjustments to the recipe. Maryam's original recipe calls for one whole chicken, but I used about two pounds of boneless, skinless chicken breasts instead, cut into small pieces. The second change was the addition of turmeric. I simply couldn't resist adding a pinch of turmeric powder while sauteing the chicken. 

Sour Chicken Stew with Fresh Herbs and Yellow Split Peas
Morgh-e Torsh

Ingredients

Serves 4-6

-1 whole chicken, cut into pieces
-1/2 cup yellow split peas
-2 bunches of coriander, finely chopped
-1 bunch of parsley, finely chopped
-1 bunch of fresh mint, finely chopped
-1 large onion, peeled and diced
-4-5 garlic cloves, peeled and minced
-Juice of  1-2  narenj (Seville orange/bitter orange) or juice of 1-2 lemon/lime (adjust to taste)
Salt and pepper to taste
Water
Oil

Method:

1. Wash and clean all the fresh vegetables, remove the stems, and chop them finely.
2. In a skillet, heat 3 tablespoons of vegetable oil over medium heat. Sauté the chopped onion and minced garlic until fragrant. Add the chopped herbs and cook until soft and tender.
3. Cook the yellow split peas in 2 cups of water with a dash of salt for about 30 minutes or until they become soft. Discard the water.
4. Lightly fry the chicken pieces in a couple of tablespoons of oil in a frying pan on medium heat until they are no longer pink. Add salt and pepper to taste. As I mentioned, I added a pinch of turmeric at this stage.
5. In a large saucepan, combine the sauteed herb mixture, cooked chicken, and yellow split peas. Add enough water to cover the ingredients. Bring to a boil over medium-high heat. Reduce the heat, season with salt and pepper, and add the juice of Seville orange or lemon/lime juice to your taste. Cover and simmer on medium-low heat for about 1 hour until all the flavors come together, stirring occasionally. Taste and adjust seasoning if needed.

Transfer the stew to a large serving bowl. Serve with kateh or polow, zeytoon parvardeh, and pickled garlic.
For a complete Gilani lunch or dinner, consider adding Mirza Ghasemi to the menu as a side dish.
 
Enjoy!