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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. 

Cooking Tips
To have a spreadable butter for your sandwiches, keep the butter in room temperature for 1 Hour, or place it in the microwave oven for 15 to 20 seconds. Times vary depending on the amount of butter you need.
Pomegranate seeds will not freeze, so you can store them in the freezer and they will remain fresh.
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