🍗 Persian Tomato Chicken (Khoresht Morgh)

A comforting, tender chicken dish simmered in a tomato-onion base with Persian spices, perfect with white rice or tahdig.

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Ingredients:

• 4 bone-in chicken legs or thighs

• 1 large onion, finely sliced

• 2 garlic cloves, minced

• 2 tablespoons tomato paste

• 1 medium tomato, grated or finely chopped

• 1 teaspoon turmeric

• ½ teaspoon cinnamon (optional but traditional)

• Salt and pepper to taste

• 2–3 tablespoons oil

• 1 ½ cups water or chicken broth

• Optional: juice of ½ lemon or 1 teaspoon pomegranate molasses for tang

• Optional garnish: chopped parsley or barberries if serving with rice

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Instructions:

1. Brown the Chicken
   Heat oil in a deep pan. Lightly salt and pepper the chicken, then brown it on all sides over medium heat. Remove and set aside.

2. Sauté the Onions
   In the same pan, add more oil if needed. Sauté the sliced onions until golden and caramelized. Add garlic, turmeric, and cinnamon, and stir for 30 seconds.

3. Build the Sauce
   Stir in tomato paste and grated tomato. Cook until the mixture thickens and the paste loses its raw smell (about 5 minutes).

4. Simmer the Chicken
   Return the chicken to the pan. Add water or broth to cover about ¾ of the chicken. Bring to a boil, then reduce heat, cover, and simmer for 45–60 minutes until chicken is tender and the sauce has thickened. Add lemon juice or pomegranate molasses near the end if using.

5. Serve
   Serve over Persian-style rice, optionally with fried barberries or plain. Add a side of pickled vegetables or salad Shirazi for balance.