One of the dishes that can be prepared in autumn and winter is Khoresh morgh nardoni or pomegranate chicken. This food is a kind of stew served with pilaf and originally belonged to the northern regions of Iran, but it has been able to reach other parts of Iran and open its place in the hearts of everyone. Naturally, pomegranate syrup and pomegranate seeds are essential in the recipe for Khoresh morgh nardoni. Both fresh pomegranate and dried pomegranate can be used in this food. In northern Iran, especially Mazandaran, nardoni chicken is cooked in all seasons using dried pomegranate.
Other Northern Iranian Food:
- Vavishka Recipe; Ground Beef and Tomatoes
- Zeytoon Parvardeh Recipe (Persian Marinated Olive)
- Anar Bij Recipe; Make Northern Iranian Stew
- Mirza Ghasemi recipe (smoked eggplant with garlic and tomato)
- Homemade Baghali Ghatogh | Persian Lima Bean Stew
How to Make Khoresh Morgh Nardoni?
- 3 large pieces chicken
- 1.5 cups natural pomegranate juice
- 1 pomegranate
- 3 to 4 tablespoons pomegranate syrup
- 1 large onion
- 3 large garlic cloves
- 1 tablespoon tomato paste
- Turmeric, black pepper, and salt as needed
To start making Khoresh morgh nardoni, season the chicken with turmeric, salt, and pepper.
Take a pan, and pour some oil and butter into it. Put the chicken in the pan and fry the chicken in oil and butter. Flip the chicken over regularly so that both sides are cooked well.
After the chickens are fried, take them out of the pan and add the chopped onions to the pan. Roast the onions until completely golden. Mash or grate the garlic and add it to the pan after the onion is golden.
After the garlic is slightly roasted, add the tomato paste and fry the garlic, onion, and tomato paste. Then add the pomegranate syrup. Please do not increase the flame heat during this time because pomegranate paste does not need to be roasted, and high heat will burn it.
Immediately after adding the pomegranate paste, add the pomegranate juice and let it boil. After boiling, you should adjust the amount of salt, sourness, and sweetness of the stew at this stage. If your pomegranate paste was too sour or you wanted the taste of the stew to be sweet and sour, you can add a little sugar to the stew to make it taste more balanced.
Now, place the chickens in the pan so that the stew water surrounds it. Put the lid on the pan and let the chicken cook in the sauce over low heat for 2 to 3 hours. While the chickens are cooking, turn them over so that the whole parts of the chicken are covered with sauce.
Before serving, add the pomegranate seeds that you have sliced to the stew before serving, and turn off the flame after 15 minutes. Pomegranate seeds should not be heated for more than 15 minutes; otherwise, they will lose their beautiful red color and turn white.
How to Serve Pomegranate Chicken?
After the pomegranate chicken is ready, pour some rice into a dish, place the pomegranate chicken over the rice and pour the stew juice. Design it with vegetables and enjoy it!
Keypoints for Making Khoresh Morgh Nardoni
- Note that khoresh morgh nardoni is thick-tasting stew, and should not be watery.
- Northerners usually use goose, turkey, and duck meat to cook pomegranate chicken for Yalda night.
- If you are going to cook your stew with goose or duck meat, you should add one or two more cloves of garlic to the stew and increase the cooking time.
- A few Bukhara plums are added to the stew in some recipes to give it a better taste.
- In addition to pomegranate paste, you can also use tomato paste to create a red color in the stew.
- If your pomegranate paste and pomegranate juice are sour, add a tablespoon of sugar to make the stew have a sweet and sour taste.
- Adding pomegranate juice is a matter of taste, and you can remove it from the recipe.
- You can add two tablespoons of chopped coriander with garlic to the stew and fry them a little to make the pomegranate chicken more beautiful.
- If you use dried pomegranate, add tomato paste and more water to the stew.
- A teaspoon of angelica is also used to prepare this stew; Because the taste of pomegranate and angelica complement each other.
Khoresh morgh nardoni is also similar to Zereshk Polo ba Morgh and Fesenjan. So, Give these two dishes a try if you like. Do not forget to make this recipe and share it with us. If you also have any related questions about the Khoresh Morgh Nardoni recipe, please do not hesitate to ask.