Morgh Nardooni Recipe: Persian Pomegranate Chicken

Morgh Nardooni Recipe

Morgh Nardooni recipe is a delightful Persian dish that combines the richness of chicken with the tangy burst of pomegranate. This dish is perfect for those who appreciate a harmonious blend of sweet and sour flavors, nestled within the comforting textures of tender chicken. Morgh Nardooni will take your taste buds on a memorable journey with every bite, making it a fantastic choice for any festive occasion or a cozy family dinner.

Morgh Nardooni Recipe

Main Ingredients:

Chicken breast: 2 pieces
Chicken thighs: 2 pieces
Onions: 3, finely chopped
Tomato paste: 1 tbsp
Sweet-and-sour pomegranate paste: 1 tbsp
Pomegranate juice: 1 cup
Pomegranate arils: 1 cup

Spices and Oils:

Salt and black pepper: to taste
Turmeric: to taste
Oil: for cooking, as needed

Step 1: Season the Chicken

Start by seasoning your chicken pieces (both breasts and thighs) generously with salt, black pepper, and turmeric. Once seasoned, let the chicken marinate in the refrigerator for 30 minutes to an hour to enhance the flavors.

Step 2: Prepare the First Onion

While the chicken is marinating, take one onion, wash, peel, and grate it. This preparation will be used to create a flavorful base for your dish.

Step 3: Fry the Onion

Place a pot over medium heat and add some oil. Once the oil is warm, add the grated onion to the pot. Fry the onion until it turns a deep golden brown, which will bring out its natural sweetness and flavor.

Step 4: Add Spices and Pastes

To the fried onion, add a touch more salt, black pepper, and turmeric. Continue frying the mixture for another two minutes. Then, stir in the tomato paste and one tablespoon of pomegranate paste. Allow these to cook until they noticeably change color and are well incorporated with the onions.

Step 5: Cook the Chicken

Add the marinated chicken pieces to the pot. Fry them until each piece is evenly browned on all sides, ensuring a good sear that locks in the flavors.

Step 6: Simmer the Chicken

Once the chicken is browned, add another tablespoon of pomegranate paste and a cup of water to the pot. Reduce the heat to low and let the chicken cook gently. This slow cooking process allows the chicken to become tender and the flavors to meld together.

Step 7: Prepare the Remaining Onions

While the chicken is simmering, peel and finely chop the remaining two onions. These will add texture and depth to the dish.

Step 8: Caramelize the Chopped Onions

Heat some oil in a separate pan over medium heat. Add the chopped onions and fry them until they are well caramelized. This process should take about 10 to 15 minutes, stirring occasionally to prevent burning.

Step 9: Add Pomegranate Arils and Seasoning

To the caramelized onions, add the pomegranate arils. Season with salt and a pinch of cardamom to enhance the flavor. Stir in a teaspoon of pomegranate paste and cook the mixture for another 5 minutes.

Step 10: Combine with Chicken

Transfer the onion and pomegranate mixture to the pot with the chicken. Stir well to combine all the ingredients. This allows the flavors to integrate fully.

Step 11: Adjust the Color and Flavor

If the color of the stew is too pale, you can adjust it by adding a little more tomato paste, depending on your taste. This will also help deepen the flavor profile of the stew.

Step 12: Final Simmer

Continue to cook the stew on low heat. Allow it to simmer gently until the sauce thickens and the chicken is tender and fully infused with the spices and pomegranate.

Step 13: Serve and Enjoy

Once the stew is thick and flavorful, it’s ready to serve. Pour the Morgh Nardooni into a suitable dish and serve hot alongside steamed rice. Enjoy your delicious Persian meal!

Recipe Summary

Season chicken with salt, pepper, and turmeric, then marinate in the fridge for 30 minutes to an hour. In a pot, fry grated onion in oil until golden, add more spices and pastes, and cook until they change color. Fry the chicken in this mixture until it changes color, then add water and pomegranate paste, and simmer until the stew thickens. In another pan, caramelize chopped onions, add pomegranate arils, seasoning, and paste, and cook for 5 minutes. Combine this with the chicken, adjust the color with tomato paste if needed, and simmer until ready. Serve with steamed rice.