This delicious chicken stew is traditionally made with sour oranges, which are prolific in Iran--if you find them, use the juice of two in place of the citrus called for here. Serve with rice to pair with the flavorful spinach sauce. Morgh-e Torsh has the power to transport you to the shores of the Caspian Sea! Morgh Torsh (or Sour Chicken Stew with Fresh Herbs and Yellow Split Peas) is a famous Persian stew recipe from northern province of Iran (Gilan and Mazandaran) and would be served with Persian Rice.
# Place all the herbs in a medium bowl and pour 2/3 cup water over them. Mix well and let stand for 30 minutes or until all liquid is absorbed. Heat 1/3 cup oil in a skillet over medium heat. Add the garlic and herbs, and sauté for 5-6 minutes. Set aside.
# In a small pot, heat 2 tablespoons oil over medium heat. Add the yellow split peas and sauté for 3 minutes. Pour 1 cup water and bring to a boil. Reduce heat and simmer until peas are tender. Drain and set aside.
# Heat 3 tablespoons oil in a pot over medium heat. Add onions and sauté until slightly golden.
# Increase heat to medium-high. Add the chicken and sauté until no longer pink. Add the turmeric powder, salt and pepper. Pour 3 cups water; cover the pot and bring to boil.
# Reduce heat to medium and cook for 20 minutes. Add the herbs mixture. Cover the pot and simmer until chicken is cooked through. Add more water during cooking, if necessary.
# Dissolve rice flour in 2/3 cold water. Pour into the stew and stir well. Add split peas. Reduce heat to low and cook covered for 5 minutes.
# Crack the eggs into a small bowl and stir gently with a fork until well-beaten. Add the beaten eggs to stew and stir constantly. Cover the pot and cook until the eggs are set, about 10-15 minutes.
# Add lemon juice and stir well. Adjust seasonings. Serve with Persian Rice.
Iranian Main Courses: Khoresh Bademjan (Eggplant Stew with Rice)
