Best 5 Persian Chicken Pilaf Recipes

RICE PILAF WITH PISTACHIOS AND ALMONDS

Steps:

• Place rice in a bowl in the sink and rinse several times with water, or soak for 30 minutes to an hour. Drain.
• Heat water or stock to a bare simmer in a saucepan or in microwave.
• Meanwhile, heat 1 tablespoon of the oil, butter or ghee in a wide, heavy skillet or saucepan over medium heat and add onion and salt to taste. Cook, stirring, until the onion begins to soften, about 3 minutes, and add rice. Cook, stirring, until the grains of rice are separate, dry and beginning to crackle. Add hot water or stock, rose water and salt to taste and bring to a boil. Reduce heat, cover and simmer 15 minutes, until all of the liquid has been absorbed.
• Uncover rice and place a clean towel over the top of the pan (it should not be touching the rice). Replace lid and allow to sit for 10 minutes, undisturbed.
• Meanwhile, heat remaining tablespoon of oil, butter or ghee over medium heat in a medium frying pan or saucepan and add the nuts. Cook, stirring, until lightly toasted, and add spices and barberries or dried apricots. Continue to cook for another minute, until the spices smell fragrant, and remove from the heat. Immediately scrape over the rice.
• Pile the pilaf onto a platter or into a wide bowl and toss to incorporate the nut and spice mixture. Serve.

PERSIAN CHICKEN PILAF

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

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.

PERSIAN RICE PILAF

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.

PERSIAN-STYLE BASMATI RICE PILAF

Steps:

• Melt butter in a skillet over medium heat; add in onions and almonds, saute for 6-7 minutes or until the onion are tender and the almonds are golden, adding in the fresh garlic the last 2-3 minutes of sautéing.
• Stir in rice, raisins, turmeric, cinnamon, salt and broth; bring to a boil; cover and reduce heat.
• Simmer for about 20-25 minutes or until rice is tender.
• Season with black pepper.