Pomegranate Chicken, Persian Style (Morgh Nardooni)
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 30 mins
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Servings
4 servings
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Calories
238 kcal
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Course
Main Course
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Cuisine
Persian
Pomegranate Chicken, Persian Style (Morgh Nardooni)
Description
This Persian-inspired Pomegranate Chicken (Morgh Nardooni) begins by blooming saffron over ice, which enriches the marinade. Skinless chicken thighs are dressed with olive oil, salt, pepper, and turmeric to infuse flavor and color. The chicken is quickly seared to develop a golden crust but not fully cooked to retain moisture. The sauce is built in the same pan, starting with sautéed grated onion and garlic which provide sweetness and aroma, then seasoned with additional turmeric, black pepper, and salt.
Tomato paste and pomegranate molasses are added for intense depth and tartness, complemented by the pomegranate juice that simmers the chicken until tender and infused with these layered flavors. The garnishing with pomegranate arils adds bursts of freshness and texture contrast when serving.
This dish serves well with varieties of rice such as Persian saffron rice or simple white or brown rice, absorbing the sauce and balancing the acidity. The recipe's notes suggest that skinless chicken is preferred to avoid rubbery skin texture and that leftovers store well refrigerated or frozen with reheating instructions to retain quality. It is a distinctive take separate from classic Fesenjan due to the absence of walnuts, focusing on the fruitiness of pomegranate.
Ingredients
- 1/4 tsp saffron ground
- 8 pieces chicken thighs bone-in skinless
- 3 tbsp olive oil divided
- 1 1/2 tsp kosher salt divided
- 3/4 tsp black pepper divided
- 1 1/2 tsp Turmeric divided
- 1 onion grated and excess liquid discareded, large
- 3 cloves garlic minced
- 1 tbsp tomato paste
- 4 tbsp pomegranate molasses
- 1 cup pomegranate juice
- 1 cup pomegranate arils
Instructions
- Sprinkle the ground saffron on 2 cubes of ice and let it melt at room temperature. This will be your bloomed saffron.
- Place the chicken thighs in a bowl and top with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1 teaspoon turmeric. Using a pair of tongs, move the chicken pieces round to make sure they are all well coated. Let the chicken thighs marinate for 30 minutes.
- Heat the remaining 1 tablespoon of olive oil in a large sauté pan over medium high heat and sear the chicken thighs for 3 minutes on each side until golden but not cooked through. Remove the chicken thighs from the pan and set aside.
- Lower the heat to medium. Add the grated onion to the same pan and sauté for 2 to 4 minutes until it softens. Add in the garlic and cook for a minute. Add the remaining 1/2 teaspoon salt, 1/2 teaspoon turmeric and 1/4 teaspoon black pepper.
- Add the tomato paste and pomegranate molasses to the onion and garlic. Stir to combine. Place the chicken back in the pan and add the pomegranate juice and 1/2 cup water. Bring to a simmer and cover. Cook for 1 hour until the chicken is fully cooked and has turned deep brown in color. Braise the chicken every 15 minutes for maximum flavor and better color.
- Add the pomegranate arils followed by the bloomed saffron you made earlier. Cook for 5 minutes and then serve.
Notes
- Use skinless chicken thighs for best texture; boneless breast or drumsticks can be substituted.
- Ensure pomegranate juice is 100% natural without added sugar for authentic flavor.
- Serve with Persian-style rice or other preferred rice varieties.
- Store leftovers in airtight containers for up to 3 days in the fridge; reheat gently on stove.
- Freeze fully cooled chicken in freezer-safe containers for up to 3 months; thaw overnight in fridge before reheating.
- This recipe differs from Persian Fesenjan as it excludes walnuts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 2mg | 1% |
| Sodium | 920mg | 38% |
| Potassium | 355mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 24g | 48% |
| Vitamin A | 64IU | 1% |
| Vitamin C | 8mg | 9% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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