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RECIPES

Persian-Style Chicken with Saffron Rice and Pomegranate

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Persian-Style Chicken with Saffron Rice and Pomegranate

 

 

 

Ingredients:**

 

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**For the Chicken:**
– 4 chicken thighs and drumsticks (or 8 pieces of chicken of your choice)
– 2 tablespoons olive oil
– 1 large onion, thinly sliced
– 4 cloves garlic, minced
– 1 teaspoon turmeric powder
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon cinnamon
– Salt and pepper to taste
– 1/2 cup chicken broth or water
– 1/2 cup pomegranate molasses (or 1/4 cup pomegranate juice and 1/4 cup honey)
– 2 tablespoons lemon juice
– Fresh parsley or cilantro, for garnish
– Pomegranate seeds, for garnish

**For the Saffron Rice:**
– 2 cups basmati rice
– 4 cups water or chicken broth
– 1/4 teaspoon saffron threads, soaked in 2 tablespoons of warm water
– 2 tablespoons butter or ghee
– Salt to taste

Instructions:

 

1. **Prepare the Chicken:**
– In a large pot or Dutch oven, heat the olive oil over medium heat.
– Add the sliced onion and cook until soft and golden, about 5-7 minutes.
– Add the minced garlic, turmeric, cumin, coriander, cinnamon, salt, and pepper. Cook for an additional 1-2 minutes until the spices are fragrant.
– Add the chicken pieces to the pot, searing them on both sides until golden brown, about 4-5 minutes per side.
– Pour in the chicken broth, pomegranate molasses (or juice and honey), and lemon juice.
– Cover the pot, reduce the heat to low, and let it simmer for 30-40 minutes, or until the chicken is cooked through and tender.

2. **Prepare the Saffron Rice:**
– Rinse the basmati rice under cold water until the water runs clear.
– In a large pot, bring the water or chicken broth to a boil. Add a pinch of salt.
– Add the rinsed rice to the boiling water, reduce the heat to low, and cover the pot. Let the rice simmer for about 15-20 minutes, or until the water is absorbed and the rice is tender.
– Once the rice is cooked, gently stir in the saffron water and butter. Fluff the rice with a fork to distribute the saffron evenly.

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3. **Serve:**
– Plate the saffron rice in a serving dish.
– Arrange the chicken pieces on top of the rice.
– Drizzle some of the remaining sauce from the pot over the chicken and rice.
– Garnish with fresh parsley or cilantro and pomegranate seeds for a burst of color and flavor.

4. **Enjoy:**
– Serve hot, alongside a simple cucumber and tomato salad or pickled vegetables.

Tips:

– If you prefer a richer flavor, you can marinate the chicken in the spice mixture and pomegranate molasses for a few hours or overnight before cooking.
– You can also add some toasted almonds or pistachios on top for added texture.

This dish is a beautiful blend of flavors and textures, perfect for a special meal or a comforting dinner. Enjoy your cooking!

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