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Delicious Iranian Chicken And Rice Recipe

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Persian Saffron Chicken {Zereshk Polo Ba Persian cuisine, Indian food recipes, Cooking
Persian Saffron Chicken {Zereshk Polo Ba Persian cuisine, Indian food recipes, Cooking from www.pinterest.com

Description

Iranian chicken and rice recipe, also known as "Chelo Morgh" in Farsi, is a traditional Iranian dish that has been enjoyed for centuries. This dish is made up of juicy chicken marinated with a blend of aromatic spices and served with fluffy, saffron-infused rice. It is a meal that is often served at special occasions such as weddings, birthdays, and religious holidays in Iran. The dish is not only delicious but also very healthy, as it is made with wholesome ingredients.

Prep Time

The prep time for this dish takes approximately 30 minutes. You will need to marinate the chicken for at least 2 hours, so plan accordingly.

Cook Time

The cook time for this dish is approximately 1 hour and 30 minutes.

Ingredients

For the chicken marinade:
  • 4 chicken thighs
  • 1/2 cup plain yogurt
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 tablespoon turmeric
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the rice:
  • 2 cups basmati rice
  • 4 cups water
  • 1/4 cup butter
  • 1/4 teaspoon saffron threads
  • 1/4 teaspoon salt

Equipment

  • Large bowl for marinating the chicken
  • Large pot with a lid for cooking the rice
  • Medium-sized frying pan for cooking the chicken

Method

1. In a large bowl, mix together the yogurt, garlic, ginger, turmeric, cumin, paprika, salt, and pepper to make the marinade. 2. Add the chicken thighs to the marinade and cover with plastic wrap. Let the chicken marinate in the fridge for at least 2 hours. 3. Rinse the rice in cold water until the water runs clear. This will remove excess starch from the rice and help it cook evenly. 4. In a large pot, bring 4 cups of water to a boil. Add the rice, salt, and saffron threads to the pot and stir. 5. Reduce the heat to low and cover the pot with a tight-fitting lid. Let the rice cook for approximately 20 minutes or until all the water has been absorbed and the rice is tender. 6. In a medium-sized frying pan, heat the butter over medium-high heat. 7. Remove the chicken from the marinade and add it to the frying pan. Cook the chicken for approximately 5-7 minutes on each side or until it is cooked through. 8. Once the rice is cooked, fluff it with a fork and transfer it to a serving platter. 9. Arrange the chicken thighs on top of the rice and serve.

Notes

This dish is traditionally served with "Shirazi salad," which is a fresh salad made with cucumbers, tomatoes, onions, and lemon juice. You can also serve it with a side of grilled vegetables.

Nutrition Info

This dish serves 4 people and contains approximately 540 calories per serving.

Recipe Tips

  • Make sure to rinse the rice thoroughly before cooking to ensure that it cooks evenly.
  • For a crispy chicken skin, you can broil the chicken thighs in the oven for 2-3 minutes after cooking them on the stovetop.
  • For a vegetarian version of this dish, you can substitute the chicken with mushrooms or tofu.

Enjoy this delicious and healthy Iranian chicken and rice recipe!


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