Iran Chicken Pilaf Recipes

Steps:

• Toss chicken with paprika, cinnamon and cardamom.
• In large nonstick skillet, heat 2 Tbsp olive oil over medium heat.
• Add the chicken, cook 5 minutes, stirring occasionally.
• Remove from skillet, set aside.
• In same skillet, heat remaining 1 Tbsp olive oil over medium heat.
• Add onion; cook 8 minutes, stirring occasionally.
• Stir in rice pilaf mix, contents of Spice Sack, broth, apricots, and orange zest; bring to a boil.
• Cover; reduce heat to low.
• Simmer 15 minutes.
• Stir in reserved chicken and almonds.
• Cover; continue to simmer 5 to 10 minutes or until liquid is absorbed.

Steps:

• Put the rice in a bowl with water and let stand for 2 hours.
• Dry the rice.
• Heat the butter in a skillet,put the onions,the pine nuts, the chicken, salt, pepper, curry powder and cinnamon.
• Mix well and then add the rice, the chicken broth, apricots and the sultans.
• Reduce the heat and simmer until rice is done.

Steps:

• Heat the oil in a frying pan, then fry the onion for 5-6 mins until softened. Add the chicken pieces, fry for a further couple of mins just to colour the outside, then stir in curry paste and rice. Cook for another min.
• Pour in the chicken stock and throw in any larger bits of frozen veg. Bring to the boil, lower the heat, then cover the pan with a lid. Cook for 10 mins, then stir in the remaining veg. Scatter over the spinach, cover, then cook for 10 mins more until all the stock is absorbed and the rice is tender. Give everything a good stir, season to taste, then tuck in.

Steps:

• For the chicken: Preheat the oven to 450 degrees F.
• Put the chicken, garlic, potatoes, lemon, onion, oil, herb and spice mix in a large bowl and toss thoroughly to coat everything.
• Spread the mixture on a sheet tray and cook until the chicken is cooked through to 160 degrees F, about 30 minutes. Cook pork to 150 degrees F and beef to desired doneness, 125 degrees F for medium rare.
• For the rice pilaf: Meanwhile, heat a small saucepan over medium heat. Add the rice and oil and toast the rice for 1 minute. Add the onion and cook, stirring, 1 minute more. Add the stock or water and a pinch of salt and bring to a simmer. Cover and simmer until the liquid is absorbed, about 18 minutes. Shut off the heat and let the pilaf sit for a couple of minutes. Fluff with a fork and serve with the chicken and vegetables.

Steps:

• Fry the sliced onion in the oil until soft and golden brown. Add the chicken or lamb pieces and fry until golden brown. Add the garlic and fry for a minute or two. Now add the yogurt, salt, red pepper and ground cilantro. Simmer over a medium heat until the meat is tender (about 40 minutes).
• Meanwhile wash and soak the rice in plenty of water for about 30 minutes.
• Bring 5 cups water to a boil in a large pan and add the rice. Bring back to a boil and cook for 2 to 3 minutes, then strain in a colander.
• Take one half of the rice and put in a large pan. Add the chicken and its juices. Add the remaining half of the rice and s sprinkle the saffron and cardamom and a little more red pepper over it.
• Cover the pan with a tightly fitting lid and increase the heat for a minute or so to bring back the juices to a boil, then place the pan in a preheated oven at 300°F for about 45 minutes.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Prepare a 1 quart baking dish with butter.
• Melt the butter in a large skillet over medium-high heat. Fry the onion in the butter until translucent, 3 to 5 minutes. Stir in the rice; cook until the rice is slightly golden. Pour in the chicken broth. Season with the salt. Simmer another 5 minutes. Transfer to the prepared dish.
• Bake in the preheated oven until the broth is completely absorbed, 35 to 40 minutes. Fluff with a fork to serve.