Embark on a culinary journey to the heart of Persia with Iran Chicken Pilaf, a delectable dish that harmoniously blends the vibrant flavors of Iranian cuisine. This enticing main course features succulent chicken pieces nestled atop a fluffy and aromatic bed of long-grain rice, each element infused with a captivating blend of spices and herbs. The chicken is marinated in a flavorful combination of yogurt, lemon juice, garlic, and a medley of spices, then grilled to perfection, resulting in tender and juicy meat. The rice, cooked in a fragrant broth infused with saffron, caramelized onions, and a hint of orange zest, takes on a beautiful golden hue and a delightful nutty flavor. Accompanying this enticing main course are three tantalizing recipes: a refreshing cucumber and tomato salad with a zesty dressing, a creamy yogurt sauce infused with herbs and spices, and a vibrant pickled carrot salad that adds a touch of tanginess and crunch. Prepare to be captivated by the rich tapestry of flavors and textures that define this authentic Iranian culinary gem, Iran Chicken Pilaf.
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IRAN CHICKEN PILAF
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
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.
ONE-POT CHICKEN PILAF
Keep the washing-up down to an absolute minimum with this one-pot supper - you can even eat it out of the cooking dish!
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 8
Steps:
- Heat the oil in a frying pan, then fry the onion for 5-6 mins until softened. Add the chicken pieces, fry for a further couple of mins just to colour the outside, then stir in curry paste and rice. Cook for another min.
- Pour in the chicken stock and throw in any larger bits of frozen veg. Bring to the boil, lower the heat, then cover the pan with a lid. Cook for 10 mins, then stir in the remaining veg. Scatter over the spinach, cover, then cook for 10 mins more until all the stock is absorbed and the rice is tender. Give everything a good stir, season to taste, then tuck in.
Nutrition Facts : Calories 663 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 13 grams sugar, Protein 50 grams protein, Sodium 1.94 milligram of sodium
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.
EASY PERSIAN CHICKEN BREASTS RECIPE
These Persian Chicken Breasts are quick and easy, making an exotic yet comforting dinner, perfect for serving with some jeweled rice. The chicken sits in a simple marinade that includes olive oil, turmeric, paprika, cinnamon, and allspice. This infuses the meat with sweet and savory flavors, perfect for cooking on the grill or in a skillet. This Persian Chicken and rice recipe is based on a traditional Iranian dish, that is bursting with flavor yet mild enough for the whole family.
Provided by Claire | Sprinkle and Sprouts
Categories Main
Time 15m
Number Of Ingredients 13
Steps:
- Lay the chicken breast flat on a chopping board with the smooth side facing up. Take a long sharp knife and carefully cut horizontally through the chicken breast, trying to keep your knife parallel to the chopping board at all times.
- The chicken breast will start to open up like a book and if you continue to cut through you will be left with two fillets. Repeat with the second chicken breast.
- Pour the olive oil into a non-metallic dish and then add in the turmeric, salt, paprika, cayenne (if using) cinnamon, allspice, and pepper. Mix together to create a paste.
- Slice up the garlic clove, add to the spice paste and mix well.
- Add the chicken fillets and turn to coat.
- Cover and marinate in the refrigerator for up to 24 hours.
- Remove the chicken from the refrigerator for 15 minutes before cooking.
- Place a heavy-based frying pan, skillet or griddle over medium-high heat and let it get hot.
- Remove the chicken from the marinade, pushing off any bits of garlic.
- Place the chicken breasts flat into the frying pan and cook undisturbed for 3 minutes. Turn the chicken and cook for a further 3 minutes or until cooked through.
- Brush the chicken with honey and served garnished with chopped parsley and lemon slices.
Nutrition Facts : Calories 275 kcal, Carbohydrate 6 g, Protein 24 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 72 mg, Sodium 714 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
AFGHAN RICE PILAF WITH CHICKEN AND YOGURT - BOR PILAU
This recipe comes from Helen Saberi's book - The Afghan Food & Cookery. Pilaf or pilau is a classic Afghan dish. The use of yogurt is also classic and it makes a delicious sauce. Ground red pepper is commonly found in North African & some Asian dishes, if you cannot find it use hot paprika or a mix of regular paprika with a little cayenne added.
Provided by Um Safia
Categories Chicken
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Fry the sliced onion in the oil until soft and golden brown. Add the chicken or lamb pieces and fry until golden brown. Add the garlic and fry for a minute or two. Now add the yogurt, salt, red pepper and ground cilantro. Simmer over a medium heat until the meat is tender (about 40 minutes).
- Meanwhile wash and soak the rice in plenty of water for about 30 minutes.
- Bring 5 cups water to a boil in a large pan and add the rice. Bring back to a boil and cook for 2 to 3 minutes, then strain in a colander.
- Take one half of the rice and put in a large pan. Add the chicken and its juices. Add the remaining half of the rice and s sprinkle the saffron and cardamom and a little more red pepper over it.
- Cover the pan with a tightly fitting lid and increase the heat for a minute or so to bring back the juices to a boil, then place the pan in a preheated oven at 300°F for about 45 minutes.
EASY PILAF
This basic pilaf is quick and easy to make.
Provided by Elaine Mical
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Prepare a 1 quart baking dish with butter.
- Melt the butter in a large skillet over medium-high heat. Fry the onion in the butter until translucent, 3 to 5 minutes. Stir in the rice; cook until the rice is slightly golden. Pour in the chicken broth. Season with the salt. Simmer another 5 minutes. Transfer to the prepared dish.
- Bake in the preheated oven until the broth is completely absorbed, 35 to 40 minutes. Fluff with a fork to serve.
Nutrition Facts : Calories 162.3 calories, Carbohydrate 27.9 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 2.5 g, Sodium 416.3 mg, Sugar 0.9 g
Tips:
- Use high-quality, long-grain rice for the best results. Basmati rice is a popular choice for Iranian pilaf.
- Soak the rice for at least 30 minutes before cooking. This will help it to cook evenly and prevent it from becoming sticky.
- Use a heavy-bottomed pot or Dutch oven for cooking the rice. This will help to distribute the heat evenly and prevent the rice from burning.
- Be sure to add enough water to the rice. The general rule is 1 cup of rice to 1 3/4 cups of water.
- Bring the rice to a boil, then reduce the heat to low and simmer for 18-20 minutes, or until all of the water has been absorbed and the rice is tender.
- Once the rice is cooked, remove it from the heat and let it rest for 5 minutes before fluffing it with a fork.
- To make the chicken, use boneless, skinless chicken breasts or thighs. You can also use lamb or beef, if desired.
- Season the chicken with salt, pepper, and other spices to your liking.
- Cook the chicken in a skillet over medium heat until it is cooked through.
- Once the chicken is cooked, add it to the rice and stir to combine.
Conclusion:
Iranian chicken pilaf is a delicious and flavorful dish that is sure to please everyone at your table. It is a great way to use up leftover chicken, and it is also a relatively inexpensive meal to make. So next time you are looking for a quick and easy dinner, give Iranian chicken pilaf a try.
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