🍗Morgh e Shekampor - Roasted Chicken Stuffed with Herbs & Walnuts🍗 1. Marinate the chicken: In a bowl, combine 4 tbsp melted butter, 1 tbsp onion powder, 1 tbsp garlic powder, 1 tsp paprika, 1/4 tsp saffron powder, salt, and pepper. Mix well. 2. Prepare the stuffing: Using food processor 1/2 cup walnuts into a medium-fine consistency. Using a food processor, pulse 1 bunch of cilantro and 1/2 bunch of mint until finely chopped. Transfer to a bowl. Add 1/4 cup barberries, 1/2 cup diced plums, 2 tbsp choochagh (optional), 1 tbsp ooji (optional), 1 tbsp turmeric, salt, and pepper. Mix well. 3. Sauté the stuffing: Heat a frying pan over medium heat. Add a small amount of oil and sauté the stuffing mixture until fragrant, about 3-4 minutes. Remove from heat and stir in 1 tbsp pomegranate paste. Allow the stuffing to cool. 4. Prepare the chicken: Season the inside cavity of the chicken generously with salt. 5. Stuff the chicken: Fill the chicken cavity with the cooled stuffing mixture. Do not overstuff. Tie the chicken's legs together using butcher's twine to secure the stuffing inside. 6. Preheat the oven: Preheat the oven to 400°F (200°C). 7. Prepare the roasting pan: In a roasting pan, place 2 medium onions sliced into thick discs, 6-8 garlic cloves with the skin on, and a handful of plums. Drizzle with oil, season with salt & pepper. 8. Roast the chicken: Place the stuffed chicken on top of the aromatics in the roasting pan. Pour 1 cup of water into the pan. 9. Cook the chicken: Roast at 400°F (200°C) for 15 minutes, then reduce the temperature to 375°F (190°C) and continue roasting for 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when a meat thermometer is inserted into the thickest part of the thigh. 10. Rest and serve: Remove the chicken from the oven and let it rest for 10-15 minutes before carving. 11. Serve the Morghe Shekampor with rice and fresh herbs. Enjoy! #chicken #roastedchicken #irani #persian #persianfood #chickenrecipe #stuffedchicken #cookforiran #fypシ #ghazairani #barayeto #shomalifood - @nooshbydina