Morgh-e Narduni

70 mins
Serves 1
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Directions

  1. 1Rinse and dry six skinless chicken thighs with the bone in.
  2. 2Rinse and dry six skinless chicken thighs with the bone in.
  3. 3Rinse and dry six skinless chicken thighs with the bone in.
  4. 4On high heat, sear each side of the chicken until golden for color and deep flavor.
  5. 5On high heat, sear each side of the chicken until golden for color and deep flavor.
  6. 6On high heat, sear each side of the chicken until golden for color and deep flavor.
  7. 7Once seared, put the chicken in a plate and set aside.
  8. 8Once seared, put the chicken in a plate and set aside.
  9. 9Once seared, put the chicken in a plate and set aside.
  10. 10Using the same pan with leftover oil and flavor, caramelize the onions on low heat until golden.
  11. 11Using the same pan with leftover oil and flavor, caramelize the onions on low heat until golden.
  12. 12Using the same pan with leftover oil and flavor, caramelize the onions on low heat until golden.
  13. 13Add minced garlic and stir.
  14. 14Add minced garlic and stir.
  15. 15Add minced garlic and stir.
  16. 16Add turmeric and pepper, and mix to coat all the onions.
  17. 17Add turmeric and pepper, and mix to coat all the onions.
  18. 18Add turmeric and pepper, and mix to coat all the onions.
  19. 19Make space in the middle of the pan and cook the tomato paste to cook off its raw smell.
  20. 20Make space in the middle of the pan and cook the tomato paste to cook off its raw smell.
  21. 21Make space in the middle of the pan and cook the tomato paste to cook off its raw smell.
  22. 22Mix everything together and leave it to cook for a few minutes.
  23. 23Mix everything together and leave it to cook for a few minutes.
  24. 24Mix everything together and leave it to cook for a few minutes.
  25. 25Add 1/4 cup of pomegranate molasses, cooking on low heat and not for too long to prevent bitterness.
  26. 26Add 1/4 cup of pomegranate molasses, cooking on low heat and not for too long to prevent bitterness.
  27. 27Add 1/4 cup of pomegranate molasses, cooking on low heat and not for too long to prevent bitterness.
  28. 28Slowly incorporate the pomegranate juice.
  29. 29Slowly incorporate the pomegranate juice.
  30. 30Slowly incorporate the pomegranate juice.
  31. 31Add sugar and boiling water to balance the tartness.
  32. 32Add sugar and boiling water to balance the tartness.
  33. 33Add sugar and boiling water to balance the tartness.
  34. 34Mix until combined.
  35. 35Mix until combined.
  36. 36Mix until combined.
  37. 37Place all the chicken back into the pot, cover, and simmer on low heat for 1 hour.
  38. 38Place all the chicken back into the pot, cover, and simmer on low heat for 1 hour.
  39. 39Place all the chicken back into the pot, cover, and simmer on low heat for 1 hour.
  40. 40Pour the juices back onto the chicken.
  41. 41Pour the juices back onto the chicken.
  42. 42Pour the juices back onto the chicken.
  43. 43Add a tiny bit of saffron water on all the chicken pieces.
  44. 44Add a tiny bit of saffron water on all the chicken pieces.
  45. 45Add a tiny bit of saffron water on all the chicken pieces.
  46. 46Add a handful of pomegranate seeds.
  47. 47Add a handful of pomegranate seeds.
  48. 48Add a handful of pomegranate seeds.
  49. 49Let it cook for 10 minutes uncovered.
  50. 50Let it cook for 10 minutes uncovered.
  51. 51Let it cook for 10 minutes uncovered.
  52. 52Serve with rice and garnish with a bit more pomegranate.
  53. 53Serve with rice and garnish with a bit more pomegranate.
  54. 54Serve with rice and garnish with a bit more pomegranate.

Ingredients

  • 1 seeded pomegranate
  • 1 seeded pomegranate
  • 1 seeded pomegranate
  • pure pomegranate juice
  • pure pomegranate juice
  • pure pomegranate juice
  • 0.25 cup pomegranate molasses
  • 0.25 cup pomegranate molasses
  • 0.25 cup pomegranate molasses
  • 6 skinless chicken thighs with bone in
  • 6 skinless chicken thighs with bone in
  • 6 skinless chicken thighs with bone in
  • oil
  • oil
  • oil
  • onions
  • onions
  • onions
  • minced garlic
  • minced garlic
  • minced garlic
  • turmeric
  • turmeric
  • turmeric
  • pepper
  • pepper
  • pepper
  • tomato paste
  • tomato paste
  • tomato paste
  • sugar
  • sugar
  • sugar
  • boiling water
  • boiling water
  • boiling water
  • saffron water
  • saffron water
  • saffron water
  • 1 handful pomegranate seeds
  • 1 handful pomegranate seeds
  • 1 handful pomegranate seeds
  • rice
  • rice
  • rice

Equipment

panplatepot

Tips

  • Do not clean the pan after searing chicken to retain flavor.
  • Cook pomegranate molasses on low heat and not for too long to avoid a bitter taste.
  • Sugar helps balance the tartness of pomegranate.