Chicken, Herbs, Garlic + Sour Orange Braise

Name: Chicken, Herbs, Garlic + Sour Orange Braise (Morgh-e Torsh-e Gilani)
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: Serves: 4 to 6
Cuisine: Iranian
Ingredients: 3 eggs; 1 cup/85 g roughly chopped fresh cilantro or ⅓ cup/30 g dried; 1 cup/85 g roughly chopped fresh chives or spring onions or ⅓ cup/30 g dried; 1 cup/85 g roughly chopped fresh parsley, or ⅓ cup/30 g dried; 1 cup/240 ml fresh sour orange/narenj, or verjuice, or ¼ cup/60 ml fresh lime juice; ¼ cup/40 g yellow split peas (optional); ¼ cup/20 g chopped fresh khalvash or 1 teaspoon dried (optional); 1 cup/85 g roughly chopped fresh basil or ⅓ cup/30 g dried; 2 lb/900 g chicken thighs (6 thighs), bone-in and skin removed; 2 teaspoons ground turmeric; ¼ cup/60 ml oil; 2 medium onions, peeled and thinly sliced; 1 tablespoon fine sea salt; 1 teaspoon freshly ground pepper; 1 cup/85 g roughly chopped fresh mint or ⅓ cup/30 g dried; 10 cloves garlic, peeled

Morgh-e Torsh-e Gilani

Preparation info

Serves:
4 to 6

Difficulty
Complex
Ready in
2 hr 30

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

In Gilan they made this braise with split peas and sour orange or verjuice; in Mazandaran, they replace the split peas with walnuts and the sour orange with ½ cup/120ml pomegranate molasses. I prefer this dish without split peas, which I have made optional here.

Ingredients

Chicken

¼ cup/60 ml oil
2 medium onions, peeled and thinly sliced

Asia
Iran
Gilan
Main course
Gluten-free

Method

For the chicken: Heat the oil in a medium-sized enameled cast-iron pot, or a clay pot over medium-low heat and sauté the onions for 15 minutes or until lightly golden. Add the salt, pepper, and turmeric, and sauté for 1 minute longer. Add the chicken, and sauté until golden brown all over, and all the juices have been absorbed. Add 1½ cups/360ml water, brin