Remove the stems of the parsley and mint. You don’t need to remove the coriander stems. Wash the herbs and let them dry spread out on a kitchen towel, keeping the mint separate.

If you’re using a whole chicken, truss it perfectly. If you're using chicken legs or breasts, remove the skin if it’s still on. Remember, never wash the chicken.

Peel and finely chop the onion and garlic. Finely chop the parsley, coriander and chives. Finely chop the mint, keeping it separate from the other herbs. Finely crush the walnuts using a food processor.

Heat a frying pan, add 3 tbsp vegetable oil, and sauté the parsley, coriander and chives for about 7 minutes until dark green in colour. Remove the herbs from the pan and set them aside.

Sauté the mint in 1 tbsp vegetable oil for about 3 minutes until dark green in colour. Remove it and set it aside.

Properly dry the chicken using a paper towel. Sear the chicken over medium to high heat in 6 tbsp vegetable oil until golden brown all around. Remove the chicken from the pan.

Gently caramelise the onion over low to medium heat in the same oil you seared the chicken in. After about 15 minutes add the garlic and gently fry them together for a few more minutes.

Keep the heat on low. Return the sautéed herbs to the pan with the caramelised onion and garlic, add the crushed walnuts, dried chochagh (if using), tomato paste, pomegranate molasses, turmeric, black pepper and salt to taste. Combine everything well.

If you’re using a whole chicken, fill it with ¼ of this mixture. Add 470ml / 2 cups of freshly boiled water. Let the stew simmer for 1h and 15 min to 1h 30 min depending on which chicken cut or whole chicken you’re using. Turn the chicken every half an hour so each side gets to absorb the sauce’s flavour. Add more boiled water if necessary at any time.

Serve your Morghe Torsh with Persian-style Abkesh rice.