Recipes

Chicken in Walnut Herb Sauce (Khoresh Morgh-e Torsh)

Serves 4

| Prep Time: 15 mins

| Cook Time: 1 hour 20 min

| Total Time: 1 hour 35 min

You may need: Caspian Lemon Pepper

Discover The Recipe

Welcome to the aromatic world of Central Asian cuisine with our Chicken in Walnut Herb Sauce—a dish that embodies the soulful flavors of Central Asia. As a key link between the Far East and Europe, for centuries this region hosted ancient Silk Road trade routes and vibrant bazaars that melded culinary influences and cultures. Our recipe pays homage to the bold flavors and fusion cuisines that resulted.

Picture this: fresh parsley, cilantro, and green onions, stripped of their stems, coming together in a verdant symphony with earthy walnuts—a lovely pairing of herbaceous and nutty notes typical of Central Asian cuisine. Savory chicken thighs are simmered in a sauce with sweet and savory onions, and infused with our vibrant and tangy Caspian Lemon Pepper spice. A hint of turmeric adds earthiness, bringing the dish into perfect balance. As the chicken simmers, your kitchen fills with intoxicating aromas—a scent that transports you to bustling markets and ancient caravan routes. Garnished with a squeeze of fresh lemon juice and a sprinkle of cilantro, each bite is a journey through centuries of tradition and flavor. Served atop fragrant basmati, or jasmine rice, this Chicken in Walnut Herb Sauce (Khoresh Morgh-e Torsh) becomes a culinary odyssey through the heart of Central Asia, and will surely leave your dinner guests craving seconds.

Ingredients

4 bunches of fresh parsley, large stems removed
4 bunches fresh cilantro, large stems removed
2 bunches of green onions (~8 - 10 stalks), greens only
1 cup walnuts (shelled)
2 Tbsp olive oil
1.5 lbs chicken thighs
1 large onion, chopped
1 tsp turmeric (optional)
1 Tbsp Piquant Post Caspian Lemon Pepper
1 tsp Kosher salt
2 cups water
Garnish: Juice of 1 lemon, cilantro leaves
To serve: cooked basmati, jasmine, or white rice

Notes

With a longer cook time, we like to use chicken thighs or drumsticks to ensure the meat does not dry out. Feel free to substitute with chicken drumstick or beef chuck meat, but do not use chicken breast.

For more texture, include ⅓ cup yellow split peas plus ½ cup water to add more texture to the sauce.

Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

Instructions

Add parsley, cilantro and green onions to a food processor. Pulse until finely chopped. Add walnuts, pulse until finely chopped. (note: if you don’t have a food processor, finely chop leaves and walnuts with a knife and combine in a bowl).

Add oil to a large dutch oven or pot and heat on Med-High. Add chicken then sear on each side for 3-4 mins (8 mins total). Set aside chicken.

Add herb and walnut mixture to the pot. Stir fry for 5-6 mins. Add onions, stir fry for 3-5 mins. Add Piquant Post Caspian Lemon Pepper, and stir for 1 minute, until fragrant.

Add chicken back to the pot. Add water and salt. Bring to a boil, lower heat and simmer for 1 hour. Squeeze juice from 1 lemon and stir into the pot. Serve with cooked rice and cilantro leaves.

Alternatives & Substitutions

You can substitute this spice blend pretty much anywhere you would use a standard lemon pepper blend. Try this as a rub on roast/grilled chicken or on salmon. Or marinate the chicken using the marinade in this recipe.
Try using Caspian Lemon Pepper in our BBQ Fish Skewers, or our tasty Tofu Laghman.
Vegan/vegetarians, try our Batyrma, a delicious veggie stew.
This Lemon Pepper Salmon or Lemon Pepper Chicken are both easy weeknight dinners
This Lemon Pepper Glazed Cauliflower makes for a delicious vegan dinner.
Here are 10 more recipe ideas for using lemon pepper seasoning. Simply substitute an equal amount of Caspian Lemon Pepper in the recipe.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
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