Chicken rice with pomegranate is one of the popular dishes on Iranian tables, combining tender chicken meat, sparkling pomegranate seeds, and the sharp aroma of coriander to create an unforgettable taste. Below, you will learn the steps to prepare this delicious dish.
Ingredients for Chicken Rice with Pomegranate
To prepare chicken rice with pomegranate, you will need 500 grams of chicken fillet or breast, 4 cups of high-quality rice, 1 cup of fresh pomegranate seeds, and 1 kilogram of pomegranate (for juice or jam), 2 large onions, 1 cup of chopped coriander, 2 medium potatoes, 2 tablespoons of thick saffron infusion, liquid oil as needed, and spices including salt, black pepper, red pepper, and turmeric.
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Steps to Cook Chicken Rice with Pomegranate
First, wash the chicken well and cut it into cube-sized pieces (about 2 by 2 centimeters). Slice the onions into thin strips. In a suitable container, mix the chicken pieces with the onions and some spices (turmeric, pepper, and salt) and let this mixture sit in the refrigerator for at least a few hours to fully marinate the chicken.
In a pot, sauté the second onion in a little oil until it becomes soft and golden. Then add the marinated chicken pieces to the onion and sauté well. At this stage, add the chopped coriander and pomegranate seeds to the chicken and sauté for just a few minutes to release the aroma of the coriander and allow the pomegranates to warm up. Finally, drizzle some saffron infusion on top and then turn off the heat.
Wash the rice and boil it in water as usual. Once the rice is softened, drain it. Slice the potatoes into neither too thin nor too thick slices. In a special steaming pot, add some oil and turmeric, and arrange the potato slices at the bottom of the pot to create a crispy and golden crust.
Layer some of the drained rice over the potatoes, then spread a layer of the sautéed mixture (chicken and pomegranate) over the rice. Repeat this process until all ingredients are used. Seal the pot tightly and allow the rice to steam over low heat for about an hour so that the aroma of chicken and pomegranate permeates all the rice grains.
Finally, you can use fried eggplants as a garnish around the chicken dish. To balance the flavor, if the pomegranate is too sweet, you can add a little sour grape juice or lemon juice to the chicken mixture.
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