Persian Style Chicken And Rice Recipes

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PERSIAN STYLE CHICKEN AND RICE



Persian Style Chicken and Rice image

This isn't actually a Persian recipe, but it is inspired by Persian dishes i have had in the past.... It's very easy to prepare and its great for summertime, or as a side dish for a nice lamb tagine. Very important - must use real saffron, not imitation! You can use less or more butter if you like, depending on how you like the taste (or how worried you are about the waistline!!!)

Provided by becy959

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 bbq rotisserie-cooked chicken
2 cups basmati rice
7 -8 saffron strands
1/2 cup slivered almonds
1/2 cup dried barberries or 1/2 cup cranberries
5 spring onions
1/4 cup fresh coriander (or more)
2 tablespoons butter
1 teaspoon sumac

Steps:

  • Place the basmati in a rice cooker with 2-3 cups of water (according to your rice cooker's instructions) along with pinch of salt and the saffron.
  • Turn the rice cooker on and while that is cooking, prepare the rest.
  • Strip the bbq chicken of it's skin, wings and stuffing (I usually eat this as I cook the meal ha ha).
  • Chop up the roast chicken meat roughly and set aside.
  • Dry roast the almonds in a large frypan until they're a light golden brown, then set aside.
  • Fry the berries in appx 1/2 tbpsn of the butter for about five minutes, then set aside.
  • Put another 1/2 tbspn of the butter in the pan and fry the chopped spring onions gently til they go soft.
  • Add the cooked rice and the rest of the butter, stir fry for about five minutes.
  • Add the chicken, almonds, berries and sumac and stir through.
  • Add the fresh coriander, cook for another minute, then serve.

PERSIAN CHICKEN AND RICE



Persian Chicken and Rice image

Posted for ZWT 6. This actually comes from the small Middle Eastern country of Oman. As for cutting the dried apricots, I suggest using kitchen scissors or shears dusted with flour. It makes them much easier to cut.

Provided by JackieOhNo

Categories     One Dish Meal

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 10

2 tablespoons butter (1/4 stick)
1 (2 1/2-3 lb) chicken, cut into 8 pieces
1 medium onion, chopped (about 1 cup)
1/2 cup chopped dried apricot
1/3 cup raisins
2 (14 1/2 ounce) cans chicken broth
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
1 1/2 cups uncooked long-grain rice or 1 1/2 cups uncooked whole grain rice

Steps:

  • In a soup pot, melt the butter and cook the chicken for about 15 minutes, until brown on both sides; remove the chicken to a platter. Add the onion, apricots, and raisins and saute over medium heat for 2-3 minutes. Add the chicken broth, salt, pepper, and cinnamon and bring to a boil. Add the rice and mix well. Return the chicken to the pot; reduce the heat to low, cover, and cook for about 25 minutes or until all the liquid is absorbed and the chicken is cooked through.

PERSIAN CHICKEN WITH TURMERIC AND LIME



Persian Chicken with Turmeric and Lime image

A crisp cucumber and fresh herb salad makes a light yet vibrant companion to this golden dish. A squeeze of fresh lime juice and a dollop of yogurt added at the finish lends a lovely citrus tang and a touch of creaminess.

Provided by Mindy Fox

Categories     Dinner     Chicken     Rice     Lime Juice     Yogurt     Cardamom     Cucumber     Herb     Mint     Cilantro     Pistachio

Yield 4 servings

Number Of Ingredients 17

1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 medium onion, halved, thinly sliced
2 teaspoons ground turmeric
3 large garlic cloves, finely chopped, plus 1 garlic clove, smashed
2 tablespoons fresh lime juice, plus 8 wedges for serving (3-4 limes total)
3 tablespoons olive oil, divided
2 1/4 teaspoons ground cumin, divided
1 3/4 teaspoons kosher salt, divided, plus more
1 teaspoon freshly ground black pepper, divided
1 cup basmati rice
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1 cup plain yogurt (optional)
1 English hothouse or large standard cucumber, peeled if desired, quartered lengthwise, cut crosswise into 1/2" pieces (about 2 cups)
1 cup (packed) herb leaves, such as mint, cilantro, and/or dill
1/3 cup shelled unsalted pistachios, coarsely chopped
Sumac (for serving; optional)

Steps:

  • Mix chicken, onion, turmeric, chopped garlic, lime juice, 1 Tbsp. oil, 2 tsp. cumin, 1 tsp. salt, and 3/4 tsp. pepper in a medium bowl.
  • Heat 1 Tbsp. oil over medium in a heavy medium saucepan. Add rice and smashed garlic and cook, stirring frequently, until lightly toasted and fragrant, 1-2 minutes. Stir in cardamom, cinnamon, 1/4 tsp. salt, and remaining 1/4 tsp. cumin and 1/4 tsp. pepper. Add 1 3/4 cups water and bring to a boil, then reduce heat and gently simmer, covered, until water is evaporated and rice is cooked, 18-20 minutes. Remove from heat. Let sit, covered, until ready to serve.
  • Meanwhile, heat remaining 1 Tbsp. oil over medium-high in a large skillet until very hot but not smoking. Add chicken mixture and cook, stirring occasionally, until chicken is cooked through, 6-8 minutes. Remove from heat. Stir in yogurt, if using, then adjust seasoning to taste. Cover to keep warm.
  • Gently toss cucumber, herbs, and remaining 1/4 tsp. salt in a small bowl.
  • Fluff rice with a fork and divide among bowls. Spoon chicken over. Top with cucumber salad, pistachios, and sumac, if using. Generously squeeze lime wedges over.

PERSIAN LAYERED CHICKEN AND RICE WITH YOGURT (TACHIN JOOJEH) RECIPE - (4.6/5)



PERSIAN LAYERED CHICKEN AND RICE WITH YOGURT (Tachin Joojeh) Recipe - (4.6/5) image

Provided by PineyCook

Number Of Ingredients 25

Yogurt Sauce
2 cups plain yogurt, whole milk or low-fat
2 garlic cloves, pressed
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon dried crumbled mint or basil to sprinkle on top (optional)
Chicken and Onions
3 boneless skinless chicken breast halves (about 1 1/2 pounds)
1 large onion or 2 medium, halved and sliced thin
3 tablespoons olive oil (divided, see instructions)
1 1/2 teaspoons salt (divided, see instructions)
1/8 teaspoon turmeric
fresh ground pepper, to taste
Tachin
2-quart glass (see-through) casserole
2 cups long grain Basmati rice, swished with water and drained 6 or 7 times
2 egg yolks (whites are not needed for this recipe)
3/4 cup plain whole milk yogurt
1/4 teaspoon saffron threads crushed with 1/4 teaspoon salt with a mortar and pestle or with the curved back of a fork.
2 teaspoons salt (divided - see instructions)
Fresh black pepper to taste
2 tablespoons olive oil
2 tablespoon melted butter
2 tablespoons barberries (or substitute currants)
some olive oil to sauté the barberries

Steps:

  • 1.Preheat oven to 400 F 2.Yogurt Sauce In a medium bowl mix yogurt, garlic, lemon juice and salt. Sprinkle mint or basil on top (optional) Keep in fridge until ready to serve. 3.Chicken and onions Season chicken on both sides with 1 teaspoon salt and a few grinds of pepper. Heat 2 tablespoons oil in large skillet over medium heat until very hot. Add chicken - it should sizzle - and cook 6 minutes per side, or until no longer pink. (It will be golden brown on the outside and tender and juicy on the inside) Remove from heat, cut into bite-sized cubes and set aside. Add 1 tablespoon oil to skillet, add onions, ½ teaspoon salt, turmeric and a few grinds of pepper. Cook, stirring occasionally, 6-7 minutes over medium heat until onions soften and turn golden brown. Mix with cubed chicken and set aside. 4.Tachin: step one Put rinsed rice and 1 teaspoon salt in a medium saucepan and add water to cover by 2 inches. Bring to a boil, lower heat and cook, covered, for 7 minutes. Pour into a strainer, drain, rinse with cold water to stop cooking and set aside. 5.Tachin: step two Whisk egg yolks, yogurt, saffron, ½ teaspoon salt and a few grinds of pepper in a medium bowl. Add half the cooked, drained rice, mix thoroughly and set aside. 6.Tachin: step three Swirl melted butter and olive oil in the 2-quart casserole to coat bottom and sides. Add yogurt & rice mixture and smooth it out into an even layer with the back of a spoon. Add chicken and onion mixture next, making an even layer. Add 1 teaspoon olive oil and ½ teaspoon salt to the remaining plain white rice, stir to combine and add to top of casserole, pressing it down gently. Cover casserole with lid or a double layer of foil and bake in the lower third of preheated oven for 45-50 minutes, until a light brown crust forms on the bottom. Remove from oven. Carefully flip casserole upside down onto a platter. Cover the top with a clean dish cloth while you give the Barberries a 1 minute stir in a frying pan with a bit of oil. Toss them on top of the Tachin to garnish. Cut Tachin into six servings and enjoy with yogurt sauce on the side.

CHELO KABOB (PERSIAN RICE WITH CHICKEN KABOB)



Chelo Kabob (Persian Rice with Chicken Kabob) image

These kabobs with Persian rice are so simple to make, yet taste simply amazing with both chicken and beef, especially with traditional mast-o-khiar (yogurt dip). The key to its aromatic taste is good quality saffron. I usually fry them in a skillet but feel free to skewer them and grill them if that's what you prefer. Serve the kabobs with the rice and mast-o-khiar.

Provided by Sana'a Zuberi

Categories     World Cuisine Recipes     Asian

Time 1h10m

Yield 6

Number Of Ingredients 14

2 pounds ground chicken
1 small onion, diced
2 teaspoons ground black pepper
1 teaspoon salt, or more to taste
¾ teaspoon ground turmeric, divided
½ teaspoon saffron, divided
⅛ teaspoon cayenne pepper
2 tablespoons warm water
3 cups water
2 cardamom pods, bruised
2 cups long-grain basmati rice
3 tablespoons butter, divided
4 medium tomatoes, cut lengthwise into quarters
1 medium onion, chopped

Steps:

  • Combine chicken, diced onion, black pepper, salt, 1/4 teaspoon turmeric, 1/4 teaspoon saffron, and cayenne in a bowl. Shape mixture into long, sausage-like kabob shapes, or shape around skewers and put aside in the refrigerator.
  • Put the leftover saffron minus a pinch in 2 tablespoons warm water so that it lets out its color.
  • Bring 3 cups water and cardamom pods to a boil; add rice, reduce heat, and let simmer until tender and water has been absorbed, 20 to 25 minutes, making sure not to overcook or undercook. Drain out any remaining starch water.
  • Place a pot over low heat. Add 1 tablespoon butter, remaining turmeric, and reserved pinch of saffron; saute a bit then add the rice on top to dry out the excess water. Drizzle the saffron water on top and add 1 tablespoon butter. Cover and let simmer until the rice is fluffy, about 5 minutes.
  • Melt remaining butter in a skillet over medium-high heat. Fry kabobs in the hot oil until they are no longer pink in the centers, 5 to 7 minutes, flipping as needed. Place tomatoes and chopped onion on top and cover. Cook until tomatoes soften and release their juices (this helps it from getting too dry), about 5 minutes. Serve with rice.

Nutrition Facts : Calories 468.7 calories, Carbohydrate 56 g, Cholesterol 103 mg, Fat 8.7 g, Fiber 2.3 g, Protein 40.9 g, SaturatedFat 4.5 g, Sodium 536.4 mg, Sugar 3.6 g

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