Best 3 Persian Chicken Stuffed With Rice Recipes
Embark on a culinary journey to the heart of Persia with this collection of delectable stuffed chicken recipes. These dishes showcase the vibrant flavors and aromatic spices that define Persian cuisine. From the classic Morgh-e-Polo, a whole chicken stuffed with fragrant rice, herbs, and nuts, to the succulent Nargesi, a chicken and egg dish infused with saffron and orange zest, each recipe offers a unique taste experience. Discover the secrets of preparing succulent chicken stuffed with rice, aromatic herbs, and tangy barberries in Albaloo Polo. Delight in the symphony of flavors in Zereshk Polo, where chicken, rice, and barberries dance together in a vibrant harmony. And for a taste of opulence, explore the regal flavors of Tahchin Morgh, a layered masterpiece of chicken, rice, and yogurt. These recipes promise an unforgettable culinary adventure, inviting you to savor the rich tapestry of Persian flavors.
Here are our top 3 tried and tested recipes!
PERSIAN CHICKEN STUFFED WITH RICE
The rice stuffing is very simple to make and turns out beautifully! If barberries are not available, chopped fresh cranberries or sour cherries are a good substitution. Preparation time does not include marinating time. Adapted from Persian Cooking for a Healthy Kitchen" by Najmieh Batmanglij.
Provided by Sephardi Kitchen
Categories One Dish Meal
Time 1h15m
Yield 2 Cornish Game Hens with stuffing, 8 serving(s)
Number Of Ingredients 18
Steps:
- Clean and wash hens. Remove fatty portions and fat from cavity. Marinate 6 hours-overnight with a cup or so of apple juice and salt, cinnamon, cumin, onion and a little paprika (all to taste).
- Brown the onions and garlic in 1 tbs oil. Add the uncooked rice, cumin, cardamom, cinnamon, rosewater, 1 tsp salt, and pepper. Cook over medium heat 5 minutes, stirring occasionally. Add chicken broth, cover and simmer over low heat for 20 minutes.
- Add the barberries, almonds, raisins, and lime juice to the rice. Mix gently, and cook for several more minutes. Remove from heat. Adjust seasonings to taste.
- Preheat oven to 350 degrees. Stuff the hens with the rice mixture, and tie the cavities shut. Rub each with 1 tsp salt, additional cinnamon, cumin, paprika and 1 tsp sugar.
- Place hens in a greased baking dish. Mix saffron (dissolved in hot water- optional) and about 1/4 cup apple juice, and pour over the chicken. Cover pan with foil.
- Place in the oven and roast for approximately 45 minutes, or until fully cooked and no longer pink. Baste occasionally.
- Garnish with lime slices and enjoy!
PERSIAN CHICKEN AND RICE
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
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 STYLE CHICKEN AND RICE
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
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.
Tips:
- To ensure the chicken is cooked evenly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C) before removing it from the oven.
- If you don't have a meat thermometer, you can also check if the chicken is cooked by piercing it with a fork or skewer. If the juices run clear, the chicken is cooked.
- For a crispy skin, brush the chicken with melted butter or olive oil before roasting.
- To add extra flavor, you can stuff the chicken with your favorite herbs and spices, such as rosemary, thyme, or garlic.
- If you don't have saffron, you can substitute turmeric powder for a similar color and flavor.
- Serve the chicken with your favorite sides, such as rice, vegetables, or salad.
Conclusion:
Persian Chicken Stuffed with Rice is a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal. The combination of juicy chicken, aromatic rice, and fragrant spices is sure to please everyone at the table. With a little planning and effort, you can easily make this dish at home and enjoy a taste of Persian cuisine.
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