Video by Chef Omid Roustaei (The Caspian Chef)
A plant-based take on the classic Caspian Sea dish, Morgh-e Torsh. In Persian, this translates to “sour chicken,” since chicken is the main source of protein for this dish.
However, I’ve swapped the chicken for yellow split peas. To add a satisfying chew and rich umami flavor, I’ve breaded oyster mushrooms using an almond flour-based coating.
Serves: 4
Prep time: 30 minutes
Cook time: 45 minutes
Ingredients:
For the stew base:
• 1 cup yellow split peas, rinsed
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup fresh cilantro, chopped
• 1 cup parsley, chopped
• ½ cup fresh mint, chopped
• 2 tablespoons pomegranate molasses
• 1 tablespoon freshly squeezed lemon juice (or to taste)
• ½ teaspoon turmeric
• ½ teaspoon ground black pepper
• 2 tablespoons olive oil
• Salt to taste
For the breaded oyster mushrooms:
• 300 g (about 10 oz) oyster mushrooms, torn into bite-sized pieces
• ½ cup almond flour
• ¼ cup cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• ¼ cup plant-based milk (unsweetened)
• Olive or avocado oil for pan-frying
Optional garnish
• Toasted walnuts, chopped
• Fresh herbs (mint or parsley)
• Pomegranate arils
Instructions:
1. Cook the split peas:
In a medium saucepan, combine split peas with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer. Cook for about 30 minutes, or until tender but not mushy. Drain and set aside.
2. Make the herb base:
In a large skillet or pot, heat 2 tablespoons of olive oil over medium heat. Add the onions and sauté for 5–7 minutes until golden. Stir in garlic, turmeric, and black pepper, and cook for another 30 seconds.
3. Add herbs and souring agents:
Stir in the cilantro, parsley, and mint, cooking for 2–3 minutes until fragrant. Then add pomegranate molasses, lemon juice, and the cooked split peas. Add ½ cup of water to loosen if needed. Simmer for 10 minutes to let the flavors meld. Adjust salt and acidity to taste.
4. Bread and fry the mushrooms:
In a shallow dish, whisk together almond flour, cornstarch, garlic powder, paprika, salt, and pepper. Dip mushroom pieces in plant milk, then coat them in the dry mixture.
Heat a thin layer of oil in a skillet over medium-high heat. Fry mushrooms until golden and crisp on both sides (about 2–3 minutes per side). Drain on paper towels.
5. Combine and finish:
Gently fold the crispy mushrooms into the warm herb-and-pea mixture just before serving, or serve them on top to maintain crunch.
6. Garnish and serve:
Spoon the stew into bowls and top with toasted walnuts, fresh herbs, and pomegranate arils for brightness. Serve with saffron rice or lavash bread.
