Mast-Margh

History and Description of Mast-Margh

Mast-Margh is a traditional Persian dish that marries the creamy texture of yogurt with the succulent flavors of chicken. An age-old recipe, it has roots that trace back to ancient Persia, known today as Iran. Mast, meaning yogurt, and margh, translating to chicken, are the two primary elements that characterize this dish.

The dish is beloved for its tangy and savory taste, with yogurt acting as a tenderizing agent for the chicken. Often served at family gatherings and festive occasions, Mast-Margh holds a special place in Persian culinary tradition.

Ingredients

• Chicken - 1 whole, about 3-4 pounds, cut into pieces
• Yogurt - 2 cups of plain, unsweetened
• Onion - 2 large, finely chopped
• Garlic - 4 cloves, minced
• Saffron - a pinch, soaked in warm water
• Turmeric - 1 teaspoon
• Salt - to taste
• Black Pepper - 1 teaspoon, freshly ground
• Olive Oil - 3 tablespoons
• Lemon Juice - 1 tablespoon
• Parsley - for garnish, chopped

Preparation

Step 1: Marinating the Chicken

Begin by marinating the chicken. In a large mixing bowl, combine the yogurt, garlic, saffron mixture, turmeric, salt, and black pepper. Mix well until the spices are fully incorporated.

Add the chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate. For best results, allow the chicken to marinate for at least 4 hours or overnight.

Step 2: Preparing the Onion Base

In a large saucepan, heat the olive oil over medium heat. Add the onions and sauté until they are translucent and slightly golden. This should take about 10-15 minutes.

Cooking Process

Step 3: Cooking the Chicken

Remove the marinated chicken from the refrigerator. Add the pieces to the saucepan with the sautéed onions, arranging them in a single layer if possible.

Increase the heat to medium-high and cook the chicken until it begins to brown. Turn each piece to ensure even browning on all sides, approximately 10-12 minutes.

Step 4: Final Simmer

Once browned, reduce the heat to low and cover the pan. Allow the chicken to simmer in its juices for around 45 minutes to an hour. Stir occasionally and check for tenderness. The chicken should be tender and easily pull apart with a fork.

Step 5: Adding Lemon and Garnish

Once the chicken is cooked, add the lemon juice to the pan and stir well. Turn off the heat and let it sit covered for a few minutes to absorb the flavors.

Transfer the cooked Mast-Margh to a serving platter and garnish with freshly chopped parsley.

Serving Suggestions

Mast-Margh is best enjoyed with a side of steamed basmati rice or warm naan bread. The creamy yogurt sauce complements the neutral starches beautifully, creating a harmonious blend of flavors.

For a complete Persian-style meal, serve alongside a fresh salad with vibrant parsley and mint, dressed lightly with olive oil and lemon. To enhance your dining experience, pair the meal with traditional Persian tea.

Cooking Time

Remember to monitor your process with a cooking timer to ensure perfect results every time.

Enjoy the journey through Persian culinary traditions with this exquisite Mast-Margh dish, a testament to the timeless art of cooking with yogurt and spices.