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Morg Tu Por

I have also made this Persian stuffing for Christmas turkey, using twice the amount.

Recipe information

  • Yield

    serves 6

Ingredients

1 chicken, about 3 1/2–4 pounds
1 onion, finely chopped
Butter or vegetable oil
1/2 pound prunes, soaked, pitted, and chopped
1/2 pound dried apricots, soaked and chopped
1/3 cup raisins
2 apples, peeled, cored, and chopped
Salt and pepper
1 teaspoon ground cinnamon

Preparation

  1. Step 1

    Clean and wash the chicken. Fry the chopped onion in 2 tablespoons butter or oil until soft and golden. Add the chopped fruits and the raisins and sauté gently for a few minutes. Season to taste with salt, pepper, and cinnamon.

    Step 2

    Stuff the chicken with some of this mixture, and secure the opening with a toothpick or sew it with thread. Rub the chicken with salt, pepper, and the remaining butter or oil, and place it breast side down in a baking dish. Put the rest of the stuffing in another oven dish and cover with foil. Roast the chicken in a preheated 325°F oven for about 1 1/2 hours, turning the chicken over after 40 minutes. Bake the remaining stuffing for the last 30–40 minutes.

    Step 3

    Serve the chicken surrounded with the extra stuffing, accompanied by rice.

  2. Variation

    Step 4

    You may add 3/4 cup coarsely chopped walnut halves and 1/3 cup barberries (see page 43) to the stuffing.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsStuffingPersianMiddle EasternWhole ChickenChickenPoultryDried FruitFruitAppleMainDinnerNut FreeDairy FreeGluten FreeOven BakeFallWinterCookbooks
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