PERSIAN CHICKEN PILAF
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
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 PILAFF
Yield 4
Number Of Ingredients 1
Steps:
- 1. Soak the rice in a bowl of cold water for 30 minutes. Drain and rinse well, then cook the rice in a large pan of boiling, salted water for 7-8 minutes. Drain well. 2. Melt the butter in a medium lidded saucepan. Add the cinnamon stick, lemon zest, pomegranate molasses, raisins and pistachios. Fry for 2 minutes, then remove from the pan with a slotted spoon and reserve. 3. Spoon a thin layer of rice over the bottom of the pan. In a large bowl, toss together the remaining rice, reserved fruits, nuts and spices and the leftover chicken, and season well. Spoon into the pan, then pour over the saffron and its soaking water. Using a chopstick (or similar), make 4-5 holes in the rice. Wrap the pan lid in a clean tea towel and cover the pan. Cook on a low heat for 30 minutes. 4. To serve, spoon out any loose rice onto a serving platter, then immediately plunge the bottom of the pan into a bowl of cold water to loosen the crusty rice layer, which is delicious. Serve this scattered over the loose rice. Top with the yogurt, pine nuts, herbs and fried onions.
Nutrition Facts : Nutritional Info Typical values per serving Energy 2,743kJ 653kcals Fat 27g Saturated Fat 7.6g Carbohydrate 78.1g Sugars 24.5g Protein 24.5g Salt 0.5g Fibre 2g Click here for more information about health and nutrition
PERSIAN CHICKEN PILAF
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
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.
PERSIAN RICE PILAF
A very fruity version of rice pilaf that makes an excellent companion to the 16th century recipe for Recipe #124579. It should be started before the chicken, so they are ready at the same time.
Provided by greenery
Categories Rice
Time 2h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Bring water and salt to a rolling boil in a large saucepan.
- Add cinnamon stick, cloves, cracked peppercorns, cardamom seeds, and juniper berries.
- Add two cups of basmati or other long-grain rice, slowly, so the water doesn't stop boiling. Cook for about eight to ten minutes, stirring from time to time to keep the rice from sticking to the bottom, until the rice is just barely done.
- Pour everything into a strainer or colander and let the rice drain. Leave the spices in the rice.
- While the rice is boiling, chop the dried fruit. Throw the fruit on top of the rice draining in the colander.
- Thinly slice one-half of a large onion and sauté it until golden in 5T of unsalted butter with several pinches of saffron or one teaspoon of turmeric.
- While onions are cooking, grease a round casserole with a bit of butter and turn the spiced rice and fruit into a large bowl.
- Turn the golden onions into the bowl and mix everything up.
- Spoon the mixture into the casserole and pat the rice firmly in place with the back of a spoon.
- Drizzle 3 Tbsp of melted butter over the top and cover with two thicknesses of aluminum foil and seal the edges well. Add a lid if your casserole has one. Set the casserole in a preheated 350°F oven and let it bake for an hour.
- Then remove it from the oven and let it sit for 15 minutes or so before removing the foil and unmolding it onto a platter. (Lay the platter on top of the rice and, using a thick dishcloth or potholders, flip the thing over).
- Surround with the Persian chicken.
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