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Iranian Chicken With Rice (Morgh Polou): Submitted by: Abdur Rab | Date Added: 30 Mar 2016
Listed in: Rice and Grains

This is a typical Iranian recipe using fruit with a meat or chicken. The saffron gives it a golden color and the scent while it is cooking is wonderful. It is not "spicy hot" but it is "spicy flavorful". There is a special way to cook Iranian rice but I have simplified this recipe using plain cooked rice - I prefer Basmati Rice I made this recipe using skinless boneless breasts - they turned out too dry I recommend that you use the whole chicken, skin on for this recipe

3 lbs broiler-fryer chickens, cut up
salt & pepper
1?4 cup butter or 1?4 cup ghee
1 large onion, chopped
1?2 cup dried apricot, chopped
1?2 cup raisins, sultanas
1?2 teaspoon cinnamon
1?4 cup water
1?2 teaspoon saffron thread
2 tablespoons water
4 cups cooked rice

Cooking Instructions


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.

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Iranian Chicken With Rice (Morgh Polou)
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