Iranian Chicken With Rice Morgh Polou Recipes

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.

Steps:

• Fry the sliced onions in oil until slightly golden.
• Add ground lamb or beef, salt, and black pepper and fry until color changes.
• Dissolve tomato paste in a glass of hot water and add to meat.
• Cook for a few minutes until little water is left.
• Wash rice twice and soak in salted warm water for 3-4 hours, then drain the water.
• Pour water in a large non-stick pan until it is half-full and bring it to a boil. Add rice and a spoonful of salt and continue boiling until rice slightly softens. Pour rice into a drain and wash it with slightly warm water.
• Mix the rice with the meat, and continue simmering for another 10-20 minutes.

Steps:

• Heat sesame oil; saute chicken; remove chicken to a platter.
• Add onions to oil; add orange zest, cinnamon, cardamom, nutmeg, cumin, coriander, salt, and pepper; stir.
• Add chicken back; roll chicken around to coat in the spices.
• Add orange juice; bring to near boil; cook 20 minutes covered; stir occasionally so it doesn't burn.
• Cook on low until chicken becomes tender.
• Combine vinegar, lime juice, sugar, and saffron water in medium saucepan; heat for 10 minutes until hot; add orange segments; stir well.
• Add carrots, almonds and pistachio nuts to chicken mixture and cook for 15 minutes more.
• When done add lime juice mixture; stir.
• Garnish with herbs like cilantro.

Steps:

• Rough chop the onion and place in a large pot.
• Add chicken on top.
• Season with salt and pepper.
• Add turmeric.
• Add 1/2 cup of water.
• Cover and cook for 30 minutes, or until chicken is cooked all the way through. 10 minutes into the cooking, give the whole pot a stir to allow the turmeric to coat the chicken and onions.
• If you choose to use fresh lemon juice, squeeze your lemons now.
• When the chicken is done, remove it from the pot and keep warm.
• Add saffron mixed with water and lemon juice to the water remaining in your pot. Adjust seasonings if needed.
• With a hand or regular blender, process the juice and onion until nice and smooth. Let reduce for a few minutes on low hear until the sauce thickens, about 10 minutes.
• Arrange your chicken in a platter and pour the sauce over the chicken.
• Serve with Iranian polo (rice).

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.