Morgh ba Anaardon (Pomegranate Chicken)
Ingredients
- 800 g Chicken thighs, bone-in
- 100 g Dried pomegranate seeds (anaardon)
- 150 g Ground walnuts
- 1 Onion, large
- 5 Garlic cloves
- 3 tbsp Pomegranate molasses (rob-e anar)
- 1 tsp Turmeric
- 1 tbsp Sugar
- 1 tsp Salt
- 0.5 tsp Black pepper
- 3 tbsp Oil
Instructions
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Soak the dried pomegranate seeds in 2 cups of warm water for at least 30 minutes. Then blend them with the soaking water and pour through a fine strainer, pressing with a spoon to extract all the liquid. Discard the pulp.
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Heat oil in a heavy-bottomed pot over medium-high heat. Season the chicken thighs with turmeric, salt, and pepper. Brown the chicken on all sides until golden, about 3-4 minutes per side. Remove and set aside.
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In the same pot, add the sliced onion and cook on medium heat until soft and golden, about 8 minutes. Add the minced garlic and stir for another minute until fragrant. Mazandarani cooking uses plenty of garlic, so don’t be shy.
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Add the ground walnuts and stir constantly for 2-3 minutes so they toast slightly and don’t burn.
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Pour in the pomegranate juice and pomegranate molasses. Stir well, scraping the bottom of the pot to get all the browned bits.
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Return the chicken pieces to the pot. Add the sugar to balance the tartness. The sauce should cover most of the chicken - add a splash of water if needed.
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Bring to a gentle boil, then reduce heat to low. Cover and let it simmer for about 60-75 minutes, stirring occasionally. The sauce will darken and thicken as it cooks.
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Taste and adjust - if too tart, add a bit more sugar. If not tangy enough, add another spoonful of pomegranate molasses. The sauce should be thick, dark, and coat the back of a spoon.
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Serve over kateh (Mazandarani-style sticky rice) with the sauce spooned generously on top.