Sweet and sour stuffed chicken (Morgh-e tu por-e torsh-o shirin) from Food of Life, Fourth Edition (25th Anniversary): Ancient Persian and Modern Iranian Cooking and Ceremonies (page 208) by Najmieh Batmanglij

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Part of the suggested Winter Menus on P615. Can use “Persian spice mix (Advieh)” recipe on P538 for advieh spice mix; small frying chickens for Cornish game hens; pitted dates for raisins; vinegar for lime juice; date molasses for grape molasses; and oil or ghee for butter. See recipe for variations.

  • metacritic on January 17, 2020

    The chicken cooks for 90 mins at a high heat yet is the most succulent and exceptional recipe for a whole chicken I know. This and its variations are beyond good.

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