Iran Chicken Pilaf Recipes

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PERSIAN CHICKEN PILAF



Persian chicken pilaf image

The key to a perfect Persian pilaf is cooking the rice until it's lightly spiced and fluffy then adding fresh herbs, pomegranate, raisins and chicken. Don't forget to serve everyone some of the crust on the bottom - that's the best bit!

Provided by delicious. magazine

Categories     Chilli recipes

Yield Serves 4

Number Of Ingredients 17

250g basmati rice (white or brown)
Glug olive oil
6 free-range boneless skinless chicken thighs, cut into chunks
30g unsalted butter
1 cinnamon stick
2 pared strips lemon or orange zest
2 tbsp pomegranate molasses
75g raisins
500g cold water
Large pinch saffron strands soaked in 2 tbsp hot water
To serve
2 tbsp pine nuts
Large handful chopped fresh herbs (we used dill and parsley)
2 tbsp ready-fried onions (we used Waitrose Cooks' Ingredients)
150g natural yogurt
You'll also need...
Shallow 2 litre casserole with a lid or lidded ovenproof saucepan

Steps:

  • Soak the rice in cold water for 30 minutes. Rinse and drain.
  • Meanwhile, heat a glug of oil in a shallow casserole with a lid and, in batches, brown the chicken all over. Remove and set aside.
  • In the same casserole, melt the butter, then add the cinnamon stick, zest, pomegranate molasses and raisins. Fry for 2 minutes, then remove from the pan and set aside.
  • Spoon a thin layer of washed rice over the bottom of the casserole. In a large bowl, toss the remaining rice with the set-aside fruit/zest/spices and season well. Spoon into the casserole, then top with the chicken, pushing the pieces into the rice. Pour over the water. Using a chopstick (or similar), make 4-5 holes in the rice and pour over the saffron and its cooking water. Wrap the casserole lid in a clean tea towel and cover the pan, tucking in the ends away from the flame. Cook gently for 30 minutes.
  • Spoon onto a platter and top with pine nuts, herbs and fried onions, then serve with yogurt.

Nutrition Facts : Calories 618kcals, Fat 22g (6.8g saturated), Protein 32.8g, Carbohydrate 71.2g (20.5g sugars), Fiber 2g

PERSIAN CHICKEN PILAF



Persian Chicken Pilaf image

Make and share this Persian Chicken Pilaf recipe from Food.com.

Provided by LikeItLoveIt

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons extra virgin olive oil
1 lb boneless skinless chicken breast, cut in 1/2" pieces
1 teaspoon paprika
1/2 teaspoon cinnamon
1 pinch cardamom
1 large onion, chopped
1 (6 1/4 ounce) package chicken rice pilaf mix
2 cups reduced-sodium chicken broth
1/2 cup dried apricot
2 tablespoons grated orange zest
1/2 cup slivered almonds, toasted till fragrant

Steps:

  • Toss chicken with paprika, cinnamon and cardamom.
  • In large nonstick skillet, heat 2 Tbsp olive oil over medium heat.
  • Add the chicken, cook 5 minutes, stirring occasionally.
  • Remove from skillet, set aside.
  • In same skillet, heat remaining 1 Tbsp olive oil over medium heat.
  • Add onion; cook 8 minutes, stirring occasionally.
  • Stir in rice pilaf mix, contents of Spice Sack, broth, apricots, and orange zest; bring to a boil.
  • Cover; reduce heat to low.
  • Simmer 15 minutes.
  • Stir in reserved chicken and almonds.
  • Cover; continue to simmer 5 to 10 minutes or until liquid is absorbed.

IRAN CHICKEN PILAF



Iran Chicken Pilaf image

Make and share this Iran Chicken Pilaf recipe from Food.com.

Provided by katia

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 cups rice
3 cups cooked chicken
2 tablespoons butter
1 onion, chopped
2 tablespoons pine nuts
salt
pepper
1/2 teaspoon cinnamon
1/2 teaspoon curry
4 cups chicken broth
6 dried apricots, chopped
3 tablespoons sultanas

Steps:

  • Put the rice in a bowl with water and let stand for 2 hours.
  • Dry the rice.
  • Heat the butter in a skillet,put the onions,the pine nuts, the chicken, salt, pepper, curry powder and cinnamon.
  • Mix well and then add the rice, the chicken broth, apricots and the sultans.
  • Reduce the heat and simmer until rice is done.

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