Chicken stuffed rice(tah-chin morgh)
This is a yummy Persian rice dish. you can easily make it and enjoy the irresistible taste and aroma of saffron with rice and chicken. If you have the chance to find Iranian rice you will feel the amazing taste and aroma of rice as well. For decoration, we use barberry and pistachio. Wash the barberry, drain it leave to dry. fry it with a little oil just for 2 minutes. Since it has a sour taste you can add 2 spoons of sugar while frying.
Ingredients
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2 cups rice
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1 cup yoghurt
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2 eggs
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1/2 ts. saffron powder
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2 pcs. chicken breast or 5 drum sticks
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1 medium onion
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1/2 cup oil
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salt, pepper, turmeric
Cooking Instructions
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1
Peel and slice the onion. Fry it with chicken for 5 minutes. Add turmeric, salt, pepper, and water (just to cover the chicken). Boil until done.
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2
In a small bowl mix saffron with 2 spoons of hot chicken stock.
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3
Boil the rice with 3 cups of water, half of the oil and salt till the water dries out. the rice shouldn't get very soft.
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4
In a big bowl beat the eggs, yoghurt, saffron, a pinch of salt, and 3-4 spoons of oil.
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5
Add the rice to the batter.
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6
Bring a pan with 3 spoons of oil into heat. Spread half of the batter with rice in the hot pan. (You can use the rice cooker too.)
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7
Remove the bones from the chicken, and sliced it into small pieces, put the chicken on the rice.
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8
Add the rest of the rice and cover the chicken. Cover and steam the rice on low fire for about 45 minutes until the bottom is gold and crispy.
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