Mojigpla, a delicious and authentic Mazandarani dish, with a combination of chicken and raisins, revives sweet memories of the lush forests of Mazandaran every time you enjoy it. This dish, with its delightful contrasts of flavors, includes the mild sweetness of raisins and butter alongside the sour and fragrant taste of onion sauce and orange juice, bringing one of the most enjoyable tastes.
Ingredients for Mojigpla
To prepare this dish, you will need the following ingredients:
- High-quality rice: 4 cups
- Raisin plooie: 2 cups
- Chicken (whole pieces): 4 pieces
- Large onion: 2 pieces
- Garlic: 5 cloves
- Pomegranate paste: 1 tablespoon
- Orange juice: 1.4 cups
- Strong saffron: to taste
- Butter: 50 grams
- Oil: as needed
- Salt, turmeric, and pepper: as needed
Preparation Method
To achieve chicken with excellent texture and no odor, first mix 3 cups of cold water with 5 to 6 tablespoons of salt and place the chicken pieces in this solution to stay in the refrigerator for 4 to 5 hours. Then remove the chicken and dry it thoroughly with a towel. Fry the chicken in hot oil and set aside.
Grate the onions and sauté them in the same oil used to fry the chicken until golden. Add turmeric and pepper, then pour in the pomegranate paste and sauté for one minute. In the final step, add the orange juice and turn off the heat. Arrange the fried chicken in a pot, pour the onion sauce over them, and add the peeled garlic cloves. Cover the pot and let the chicken cook on very low heat for about 2 hours until fully tender and juicy.
Soak the raisins in water for one hour beforehand and then drain. In a small pot, melt the butter and add the raisins, sautéing for just one minute until they become shiny and fragrant.
Soak the rice in salt for at least 3 hours (preferably overnight). For cooking, fill a pot two-thirds full with water and bring it to a boil with salt. Add the soaked rice to the boiling water and let it boil for about 10 to 14 minutes until the grains are soft but still firm. Then drain the rice and rinse it with cold water to stop the cooking and prevent it from becoming salty.
Place your desired tahdig in the pot and steam the rice. To serve, place some of the steamed rice in a bowl, add strong saffron to it, and then mix in the sautéed raisins until well combined. Finally, serve the plain rice on a platter, place the chicken on top, and pour the saffron-raisin rice mixture as the final layer on the platter.
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