Persian Jeweled Rice with Saffron Chicken Recipe: Javahar Polo _ Easy Persian Chicken with Jeweled Rice

Persian Jeweled Rice with Saffron Chicken Recipe: Javahar Polo

Easy Persian Saffron Chicken with Jeweled Rice

Necessary ingredients for 4 people
Chicken breast 400 grams
 onion 2 pcs
Boiling water ½ cup
Thick brewed saffron 2 tablespoons
Fresh lime juice ½ sour lemon
orange peel 4 pieces
Almond slice ½ cup
pistachio slices ½ cup
Piloui Raisins ½ cup
barberry ½ cup
Butter 100 grams
Sugar 3 teaspoons
Rose water 2 glasses
Turmeric ½ tsp
Salt and black pepper 1 teaspoon of each

How to prepare pilaf rice

first stage

In order to prepare the delicious rice pudding, at the beginning, wash the rice with cold water several times, then put it in a bowl with water along with 2 teaspoons of salt. Next, let the rice soak in water for 1 hour.

second stage

Next, we cut the onion into small gems, then put a suitable pan on a low heat and pour some liquid oil until it gets hot. Now add the onion to the pan and fry until golden and light.

third level

Now cut the chicken breasts into strips and wrap them in a spiral shape, then fix them with a toothpick so they don't open. Now add the chicken breast to the pan along with 50 grams of butter and fry it well

The fourth stage

When both sides of the chicken pieces are completely fried, add the infused saffron to the pan along with salt, black pepper, turmeric and half a glass of boiling water and mix. Now we close the lid of the pan and let the chicken breasts be cooked completely.

The fifth stage

Next, we soak almonds and pistachios in 1 glass of rose water and rest for 1 hour. Now we wash the oranges and remove the skin without whiteness, then we cut them into thin slices with a knife.

The sixth stage

Now put the slices of orange peel in a water container and let them soak for 30 minutes until their bitterness is completely removed, then put two pans on low heat and add 10 grams of butter to each

The seventh stage

Next, separately fry raisins and blackberries with 1 teaspoon of sugar in butter until light and remove from heat. Now pour the orange peel into a pot containing water and put it on the heat until it boils.

The eighth stage

At this stage, put the pre-soaked rice along with some salt and oil into a suitable pot and add water to the size of 1 finger and put it on the heat until the excess water of the rice is drained and cook it for 40 minutes. we do.

The ninth stage

Next, put 20 grams of butter in a pan and put the almond and pistachio slices in a colander to remove their moisture. Next, add pistachio and almond slices to the pans and fry for 2-3 minutes, then remove from heat and set aside

tenth stage

Now pour cold water and some ice into the deep dish, then pour the orange slices into the colander and immediately pour into the bowl containing ice water. We repeat this 5 to 6 times to shock the orange slices.

The eleventh stage

Finally, we drain the slices of orange peel and place them next to the rest of the ingredients, then pour the rice in a suitable dish and decorate it with chicken snails, raisins, blackberries, almond slices, pistachios and orange peel and serve. Enjoy your meal

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