Khoresh Morgh Torsh

Name: Khoresh Morgh Torsh (Chicken in Tangy Walnut and Herb Sauce)
Cuisine: American
Ingredients: 4 cups (120 g) fresh parsley; 4 cups (120 g) fresh cilantro; 1 cup (30 g) fresh mint; 6 green onions, trimmed and roughly chopped; 1 cup (100 g) walnuts; 6 tablespoons (90 ml) olive oil, divided; 4 chicken thighs or breasts (about 2 lb/900 g total), bone in and skin on; 4 chicken thighs or breasts (about 2 lb/900 g total), bone in and skin on; 1 onion, finely diced; 1 teaspoon ground turmeric; 2 cups (480 ml) water, plus more as needed; 1½ teaspoons sea salt; ½ teaspoon ground black pepper; ½ cup (120 ml) fresh lemon juice, plus more to taste

Chicken in Tangy Walnut and Herb Sauce

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Bitter & Sweet

By Omid Roustaei and Lauren Ko

Published 2025

About

Morgh torsh is a hearty chicken stew from the Caspian Sea region, highlighting many of the classic characteristics of Iranian stews. Finely ground walnuts bring richness and texture. Citrus provides a balancing tartness, while herbs contribute fresh, intricate flavors.

Ingredients

4 cups (120 g) fresh parsley
4 cups (120

Asia
Americas
United States
Iran
Gluten-free

Method

Place the parsley, cilantro, mint, and green onions in a food processor. Pulse until you have a finely chopped mixture. Transfer the herbs to a mixing bowl using a rubber spatula.

Process the walnuts into a finely ground consistency using the same food processor and set aside in a small bowl.

Heat a large Dutch oven over medium heat. Add 2