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How to make Garlic and Chicken stew (Koresht Torsh Morgh)
Related Videos
Steamed Rice (kateh)
Saturday, September 24, 2011
Ingredients

6-8 servings (serve with rice)

  • 1kg chicken pieces
  • 2 cups fried herbs. Amixture of fresh coriander, parsley and spinach(refer to the related video)
  • 1 medium onion
  • 4-5 tablespoons oil
  • 1 egg
  • 4 garlic cloves
  • 4-5 tablespoons lemon juice
  • 2 teaspoons salt
  • 2 tablespoons rice flour
  • 3 cups water
  • 1 teaspoon turmeric 
Directions
  • Skin and chop the onion.
  • Place chopped onion in a pot, add oil and brown.
  • Skin and grate garlic then add to the onions.
  • Add turmeric, stir, then arrange the chicken in the pot and brown.
  • Add fried herbs and water then cover and bring to boil.
  • Simmer gently on a lower heat until the chicken is cooked (around 1 hour).
  • Add lemon juice and cook for another 15 minutes.
  • Mix rice flour with 2 tablespoons of water, add to the stew and cook for 5 more minutes.
  • Break the egg in a bowl, mix and add to the stew. Mix and cook for another 2 minutes.
  • Serve this stew with rice (chelo).
  • Cooking time will be around 2 hours.
  • Nooshe jan (enjoy). 
Tips

If you don’t have access to fresh herbs, you can use dried herbs.

To prepare dried herbs refer to the basics section. 

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