"Persian polo chicken" is a flavorful dish that combines the succulent taste of chicken with the delicate aroma of basmati rice. It is often served with a tangy salad and yogurt sauce, making it a well-balanced and satisfying meal. The combination of herbs and spices used in this dish creates a unique and unforgettable taste experience that will tantalize your taste buds. Whether you are a seasoned chef or a home cook looking for a new culinary adventure, this article will guide you through the process of creating a mouthwatering "persian polo chicken" dish that will impress your family and friends.
Here are our top 4 tried and tested recipes!
PERSIAN CHICKEN (ZERESHK POLO BA MORGH)
Steps:
- Sprinkle the saffron in a small dish over the ice cube and allow the ice cube to melt. Set aside.
- Heat the oil over medium high in a large pot.
- Combine the spices and sprinkle a little on the chicken. Saute the chicken and onion in the oil until browned.
- Add the garlic and continue cooking for about 30 seconds. Add the remaining spices, tomato paste, half of the saffron water (reserve half for the rice!) and chicken stock or water.
- Simmer until chicken becomes very tender and sauce thickens and reduces. I like to simmer it on low heat for about 4 hours uncovered, but you can cook it faster at a higher heat!
- Cook the rice according to the package directions.
- In a small pan, heat the butter over medium and add the barberries and sugar. Cook and stir for about 30 seconds.
- Pour the rice into a serving bowl. In a separate bowl, combine 1/2 cup of the cooked rice with the barberries and reserved saffron water. Spread the saffron rice over the top of the rest of the rice.
- Dice the vegetables and toss with the mint and lemon juice. Season to taste with salt and pepper and chill until ready to serve.
ZERESHK POLO (PERSIAN BARBERRY RICE)
Zareshk literally means "barberries"--a staple of Persian cuisine. Absolutely love it! Known as "celebration rice" or "jeweled rice", this is often cooked for Persian weddings. But you don't need to wait for a wedding ceremony to enjoy it. This pulao is made with wild, red barberries (zareshk), which give the dish its jewel-like appearance and an exotic, slightly tart taste. It is usually served with chicken, as it is in this recipe.
Provided by Zainab Pervaiz
Categories World Cuisine Recipes Asian
Time 2h50m
Yield 5
Number Of Ingredients 12
Steps:
- Soak rice in water to cover for at least 30 minutes.
- Meanwhile, place 1 pinch saffron and 1 pinch sugar in a mortar and grind to a fine power. Transfer to a cup and fill 3/4 full with hot water. Set aside.
- Preheat the oven to 325 degrees F (165 degrees C). Wash the chicken pieces, pat dry, and place in a deep baking tray. Coat with 2 tablespoons olive oil, advieh, garlic paste, and remaining saffron. Cover with aluminum foil.
- Bake in the preheated oven until chicken is no longer pink, about 1 hour.
- While the chicken is baking, drain the soaked rice, add to a pot, and cover with 4 cups of water. Add 2 tablespoons of olive oil if desired to stop the grains from sticking to each other and 1 teaspoon salt. Boil the rice until tender yet firm to the bite, 10 to 15 minutes. Drain in a colander.
- Put the pot back on the stove and add remaining oil. Lay the sliced potato in the base (to protect the rice, but also to create a delicious edible crust of rice and potato). Top with the drained rice and cover with a lid. Cook until the rice begins to steam, 3 to 5 minutes. Turn the heat to low, and leave to steam, 25 to 30 minutes.
- Heat 1/2 of the butter in a frying pan and add barberries. Saute for 3 to 4 minutes; add 1 tablespoon sugar and 2 tablespoons of the saffron water. Stir briefly, then remove from heat. Place a layer of rice on a serving platter, followed by a sprinkling of barberries and a little saffron water. Keep layering. Leave some barberries for the top. Arrange the chicken quarters around or on the top of the platter then spoon the saffron rice and barberries on top.
Nutrition Facts : Calories 697.6 calories, Carbohydrate 78.1 g, Cholesterol 69.8 mg, Fat 33.3 g, Fiber 3.8 g, Protein 21.9 g, SaturatedFat 9.7 g, Sodium 627 mg, Sugar 4.3 g
PERSIAN POLO CHICKEN
I got this recipe from my upstairs neighbor who is Persian and always has the most wonderful smells coming out of her house.
Provided by Mirj2338
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fry the onion in 3 tbsp of margarine or oil until golden, add the chicken pieces and brown on all sides.
- Season to taste with salt and pepper, add raisins and apricots, and continue to cook for a minute or two longer, turning the fruit in the fat.
- Sprinkle with cinnamon, cover with water and simmer gently, covered, until the chicken is very tender and the sauce reduced.
- Bone the chicken if you like.
- Wash and cook the rice, but do not steam it.
- It should be just partially cooked.
- Put 2 tbsp melted margarine or oil at the bottom of a large heavy saucepan.
- Spread half of the partly cooked rice over this, cover with the chicken pieces, pour the rich fruity sauce over them and cover with the remaining rice.
- Cover the pan with a cloth, put the lid on tightly, and steam over a very low heat for 20 to 30 minutes.
- The cloth will capture the steam rising from the rice and help to make it fluffy.
- Serve all mixed together.
IRANIAN CHICKEN WITH RICE (MORGH POLOU)
This is a typical Iranian recipe using fruit with a meat or chicken. The saffron gives it a golden color and the scent while it is cooking is wonderful. It is not "spicy hot" but it is "spicy flavorful". There is a special way to cook Iranian rice but I have simplified this recipe using plain cooked rice - I prefer Basmati Rice I made this recipe using skinless boneless breasts - they turned out too dry I recommend that you use the whole chicken, skin on for this recipe
Provided by Bergy
Categories Poultry
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season the chicken pieces with salt & pepper.
- Using half the Ghee/butter brown the chicken, set aside.
- Fry the onion until transparent in the remaining butter/ghee, add apricots & raisins cook 5 miniutes.
- Stir in the cinnamon then add the 1/4 cup water to lift the browned sediment.
- Place half the cooked rice in an oven proof dish placing the chicken on top.
- Spread the apricot mixture over the chicken and top with remaining rice.
- Cover the dish tightly and bake in 350 oven for 45 minutes or until the chicken is cooked & tender.
- While the chicken is cooking mix the saffron with 2 tbsp boiling water, leave to steep.
- Just before serving sprinkle saffron liquid over the top of the casserole , stir gently mixing the chicken, rice & saffron.
- Serve heaped on a platter.
Tips:
- Use high-quality ingredients. This will make a big difference in the flavor of your dish.
- Cook the rice properly. The rice should be fluffy and not mushy.
- Use a good-quality saffron. Saffron is a key ingredient in Persian cuisine and it adds a beautiful color and flavor to the dish.
- Don't overcook the chicken. The chicken should be cooked through but still tender and juicy.
- Serve the dish with a dollop of yogurt or sour cream. This will add a creamy richness to the dish.
Conclusion:
Persian polo is a delicious and flavorful dish that is perfect for any occasion. With its combination of fluffy rice, tender chicken, and aromatic saffron, it is sure to please everyone at your table. So next time you're looking for a new and exciting recipe to try, give Persian polo a try. You won't be disappointed!
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