(Morgh-e torsh)
Morghe torsh is a traditional Persian dish of chicken in walnut and herb sauce from northern Iran, particularly the Gilan and Mazandaran provinces along the Caspian Sea. The name means "sour chicken," reflecting its tangy and flavorful profile.
It features bone-in chicken pieces simmered in a rich sauce made from fresh herbs like cilantro, parsley, mint, chives, and garlic and walnuts. The dish gets its signature tartness from souring agents such as pomegranate molasses, verjuice, or lemon juice.
The chicken is cooked until tender, allowing the flavors to meld and the sauce to thicken. Typically served with steamed Persian rice or flatbread, morghe torsh is a hearty and aromatic dish, balancing the nuttiness of walnuts with the vibrant tang of pomegranate or citrus.
It's a beloved part of northern Iranian cuisine, often prepared for family gatherings or festive occasions.
