Morgh-e Narduni
Directions
- 1Rinse and dry six skinless chicken thighs with the bone in.
- 2On high heat, sear each side of the chicken until golden for color and deep flavor.
- 3Once seared, put the chicken in a plate and set aside.
- 4Using the same pan with leftover oil and flavor, caramelize the onions on low heat until golden.
- 5Add minced garlic and stir.
- 6Add turmeric and pepper, and mix to coat all the onions.
- 7Make space in the middle of the pan and cook the tomato paste to cook off its raw smell.
- 8Mix everything together and leave it to cook for a few minutes.
- 9Add 1/4 cup of pomegranate molasses, cooking on low heat and not for too long to prevent bitterness.
- 10Slowly incorporate the pomegranate juice.
- 11Add sugar and boiling water to balance the tartness.
- 12Mix until combined.
- 13Place all the chicken back into the pot, cover, and simmer on low heat for 1 hour.
- 14Pour the juices back onto the chicken.
- 15Add a tiny bit of saffron water on all the chicken pieces.
- 16Add a handful of pomegranate seeds.
- 17Let it cook for 10 minutes uncovered.
- 18Serve with rice and garnish with a bit more pomegranate.
Ingredients
- 1 seeded pomegranate
- pure pomegranate juice
- 0.25 cup pomegranate molasses
- 6 skinless chicken thighs with bone in
- oil
- onions
- minced garlic
- turmeric
- pepper
- tomato paste
- sugar
- boiling water
- saffron water
- 1 handful pomegranate seeds
- 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.
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