Iranian Chicken With Turmeric Saffron And Lemon Juice Recipes

PERSIAN CHICKEN WITH TURMERIC AND LIME

Steps:

• Mix chicken, onion, turmeric, chopped garlic, lime juice, 1 Tbsp. oil, 2 tsp. cumin, 1 tsp. salt, and 3/4 tsp. pepper in a medium bowl.
• Heat 1 Tbsp. oil over medium in a heavy medium saucepan. Add rice and smashed garlic and cook, stirring frequently, until lightly toasted and fragrant, 1-2 minutes. Stir in cardamom, cinnamon, 1/4 tsp. salt, and remaining 1/4 tsp. cumin and 1/4 tsp. pepper. Add 1 3/4 cups water and bring to a boil, then reduce heat and gently simmer, covered, until water is evaporated and rice is cooked, 18-20 minutes. Remove from heat. Let sit, covered, until ready to serve.
• Meanwhile, heat remaining 1 Tbsp. oil over medium-high in a large skillet until very hot but not smoking. Add chicken mixture and cook, stirring occasionally, until chicken is cooked through, 6-8 minutes. Remove from heat. Stir in yogurt, if using, then adjust seasoning to taste. Cover to keep warm.
• Gently toss cucumber, herbs, and remaining 1/4 tsp. salt in a small bowl.
• Fluff rice with a fork and divide among bowls. Spoon chicken over. Top with cucumber salad, pistachios, and sumac, if using. Generously squeeze lime wedges over.

IRANIAN CHICKEN WITH TURMERIC, SAFFRON, AND LEMON JUICE

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).

IRANIAN CHICKEN WITH RICE (MORGH POLOU)

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.