Iranian pilaf
Description
The recipe for Iranian pilaf is a true culinary art, as a real masterpiece is made from the most ordinary ingredients. Despite the variety of steps involved, preparing it is not difficult at all, so it's definitely worth trying.
Instructions
- 1
Step 1
1. First, carefully remove the peel from the orange and pour boiling water over it. Change the water 4-5 times, then pat it dry slightly.
- 2
Step 2
2. Then the zest should be cut into thin strips and set aside for now.
- 3
Step 3
3. Wash the chicken, dry it, and cut into main parts.
- 4
Step 4
4. Put a little clarified butter into the cauldron, and in the meantime, chop the onion not too finely.
- 5
Step 5
5. The onion should become slightly golden in color and under no circumstances should it burn.
- 6
Step 6
6. Place the chicken pieces into the cauldron (first the larger ones and those that require longer frying). Lightly salt and pepper, and add a pinch of cumin.
- 7
Step 7
7. Pour boiling water over a pinch of saffron and add the resulting infusion to the cauldron.
- 8
Step 8
8. In a separate skillet, heat the simmered oil, adding sugar and cumin.
- 9
Step 9
9. Add the zest and, stirring constantly, let it caramelize slightly. The preparation of Iranian pilaf consists of many different steps, yet it is precisely these components that give the dish its unforgettable taste and aroma.
- 10
Step 10
10. The almonds also need to be lightly sautéed in a skillet.
- 11
Step 11
11. Similarly, lightly sauté the pistachios. Place everything onto separate plates and set aside, waiting for their moment.
- 12
Step 12
12. Another important ingredient of the dish is dried apricots. They also need to be lightly fried.
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Step 13
13. And, of course, raisins.
- 14
Step 14
14. Grease the bottom of the cauldron well with oil.
- 15
Step 15
15. Line with pieces of lavash.
- 16
Step 16
16. In a large pot, combine milk and water. This is where the rice will be cooked. By the way, it's better to soak the rice beforehand overnight.
- 17
Step 17
17. Place the soaked, rinsed, and drained rice into a saucepan.
- 18
Step 18
18. In a small bowl, prepare another saffron infusion. From the pot, take a portion of the rice, cooked to approximately half-done, and place it into a small container.
- 19
Step 19
19. Pour in the saffron infusion, mix well, and place over heat to simmer until cooked.
- 20
Step 20
20. Mix another portion of rice with pomegranate juice to achieve an incredibly beautiful color. Iranian pilaf at home is a feast of flavors and colors.
- 21
Step 21
21. Carefully transfer the slightly undercooked rice to a colander and let it drain.
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Step 22
22. Place the pieces of chicken at the bottom of the cauldron.
- 23
Step 23
23. Layer the rice and dried fruits alternately.
- 24
Step 24
24. The colored rice should be wrapped in individual packets and placed along the edges of the pot. Place the pot on a heat diffuser over the lowest heat. The longer the rice steams, the more aromatic it will become.
- 25
Step 25
25. However, when serving, you can let your imagination run wild, as there's plenty on hand to make this dish incredibly beautiful. And that's it—the classic Iranian pilaf recipe is complete.