Skip to main content
Epicurious
Cookbooks

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
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Speedy Chicken Stroganoff
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
31 Cashew Recipes That Go Beyond the Snack Bowl
Like Sri Lankan cashew curry and vegan stuffed shells.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.