PERSIAN STEAMED WHITE RICE (CHELO)
Provided by Reyna Simnegar
Categories Rice Side Steam Vegetarian Rosh Hashanah/Yom Kippur Saffron Healthy Kosher Vegan Persian New Year Boil Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 8 servings
Number Of Ingredients 9
Steps:
- To cook the rice
- 1. Fill a large nonstick saucepan (at least 6 quarts) with 12 cups water; add oil and salt. Cover and bring to a brisk boil over high heat.
- 2. Add the rice and continue cooking over medium to high heat, stirring occasionally.
- 3. After 3-5 minutes, use a slotted spoon to scoop some grains from the water. Break one grain in half to make sure it is "al dente" (see above). Turn off the heat and pour rice into the colander to drain; set aside.
- To steam and make tadig
- 1. Place the empty 6-quart saucepan back onto the stovetop over medium heat. Add 1/4-inch canola oil and 2 tablespoons water. Add turmeric and/or saffron powder. Stir together.
- 2. Add the drained rice and shape it into a pyramid. Cover the pot and cook for 5-7 minutes until rice begins to steam.
- 3. Uncover and place 2 paper towels (one on top of the other) over the rice. The ends will extend outside the pot. Replace the lid tightly.
- 4. Reduce heat to low and simmer, covered, for 45 minutes. Turn off the heat and tilt the lid until ready to serve.
- 5. With a wide spatula, scoop the rice from the pot, making sure not to disturb the crust (tadig) that formed on the bottom of the pot. Serve the rice on a flat serving platter, mounding it into the shape of a pyramid. Turn the tadig out onto a flat serving platter by inverting the pot, as you would invert a cake pan, or cut it into pieces and serve around the rice.
- Optional garnish: Saffron Rice
- 1. To make saffron water, mix together 1 teaspoon crushed saffron threads and 1/4 cup hot water. Steep for a few minutes, until the water becomes yellow.
- 2. Mix saffron water with steamed white rice. Use this intensely yellow rice to make designs on the Chelo.
- To reheat this rice:
- Pour 1/2 cup water mixed with 1/4 cup canola oil onto the pyramid in a large pot. You can also freeze this rice, as long as you do not stir it until it is completely defrosted. You can even cook it, freeze it, and later steam it as it defrosts. I know I will have to spend time in "rice hell" for admitting to freezing Persian rice, but it is worth it to make my life easier!
PERSIAN CHELO WITH CHICKEN
An Iranian dish of rice and chicken baked together on top of the stove to give a crisp crust and soft filling. The rice and filling can be served separately without the final baking. The first seven ingredients are for the rice. The remainder are for the chicken with the exception of the pistachios and the candied orange peel which is the garnish. I apologize for the presentation, we are in the process of moving and I did not have a serving platter, so aluminum foil and a cookie sheet had to serve the purpose. This recipe is from Food & Drink Magazine Spring 2015. We thought it was wonderful, gets a little spicier the next day but not over the top.
Provided by Kim738
Categories Chicken
Time 2h
Yield 6 serving(s)
Number Of Ingredients 27
Steps:
- Soak the rice for at least half an hour, drain and rinse until water runs clear.
- Melt 3 tbsp butter in a heavy pot over medium heat. Add onions and saute for 5 minutes or until softened.
- Add allspice, cinnamon and black pepper. Season with salt. Cook for 1 minute or until fragrant.
- Add rice and water and bring to a boil. Cover, reduce heat to low and steam for 10 to 12 minutes or until slightly el dente.
- Remove from heat and spread rice on a baking sheet to cool. Season with more salt if needed.
- For the chicken filling: Heat 1 tbsp of oil in a skillet over medium heat. Add onions and saute for 6 to 8 minutes or until just beginning to brown. Add remaining oil and stir in garlic, cinnamon, ginger, cumin, coriander, cayenne pepper and turmeric, and cook for 1 minute or until fragrant.
- Season chicken with salt and pepper. Add chicken to skillet and saute for 5 minutes or until beginning to brown. Add tomatoes and stock and bring to a boil.
- Reduce heat and simmer for 10 minutes or until sauce is thick and chicken is no longer pink. Add spinach and raisins and cook for 2 more minutes or until spinach wilts. Stir in mint. Taste for seasoning and allow to cool for 10 minutes.
- Melt remaining butter in a 10 inch nonstick skillet (used my wonderful cast iron pan for this) over medium heat until butter is foamy. Remove and reserve 2 tbsp of melted butter. Remove pan from heat and add half of rice, spreading it evenly over base of skillet. Use a spatula to compress the rice slightly. Spoon chicken misture over the rice in an even layer. Finish with remaining rice, again compressing with a spatula. Use the handle of a wooden spoon to make a hole down through the centre of the mixture to let steam escape. Drizzle with reserved butter.
- Cover and cook over medium heat for 25 to 30 minutes or until rice has formed a golden crust on the bottom. Watch so it does not get too dark. Remove from heat and let stand for 5 minutes. Use a spatula to loosen sides. Reverse pan onto a large serving plate to the golden bottom is on the top.
- Break up mixture with a spoon. Garnish with pistachios and candied orange.
Nutrition Facts : Calories 913.8, Fat 51.9, SaturatedFat 18.2, Cholesterol 169.2, Sodium 793.1, Carbohydrate 79, Fiber 7.6, Sugar 16.7, Protein 36.1
CHELO KABOB (PERSIAN RICE WITH CHICKEN KABOB)
These kabobs with Persian rice are so simple to make, yet taste simply amazing with both chicken and beef, especially with traditional mast-o-khiar (yogurt dip). The key to its aromatic taste is good quality saffron. I usually fry them in a skillet but feel free to skewer them and grill them if that's what you prefer. Serve the kabobs with the rice and mast-o-khiar.
Provided by Sana'a Zuberi
Categories World Cuisine Recipes Asian
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Combine chicken, diced onion, black pepper, salt, 1/4 teaspoon turmeric, 1/4 teaspoon saffron, and cayenne in a bowl. Shape mixture into long, sausage-like kabob shapes, or shape around skewers and put aside in the refrigerator.
- Put the leftover saffron minus a pinch in 2 tablespoons warm water so that it lets out its color.
- Bring 3 cups water and cardamom pods to a boil; add rice, reduce heat, and let simmer until tender and water has been absorbed, 20 to 25 minutes, making sure not to overcook or undercook. Drain out any remaining starch water.
- Place a pot over low heat. Add 1 tablespoon butter, remaining turmeric, and reserved pinch of saffron; saute a bit then add the rice on top to dry out the excess water. Drizzle the saffron water on top and add 1 tablespoon butter. Cover and let simmer until the rice is fluffy, about 5 minutes.
- Melt remaining butter in a skillet over medium-high heat. Fry kabobs in the hot oil until they are no longer pink in the centers, 5 to 7 minutes, flipping as needed. Place tomatoes and chopped onion on top and cover. Cook until tomatoes soften and release their juices (this helps it from getting too dry), about 5 minutes. Serve with rice.
Nutrition Facts : Calories 468.7 calories, Carbohydrate 56 g, Cholesterol 103 mg, Fat 8.7 g, Fiber 2.3 g, Protein 40.9 g, SaturatedFat 4.5 g, Sodium 536.4 mg, Sugar 3.6 g
GONDI (PERSIAN "MATZO BALLS" WITH CHICKPEAS AND CHICKEN)
These light, cardamom-scented dumplings look like matzo balls, but instead of matzo meal, they're made from ground chicken or turkey and chickpea flour.
Provided by Louisa Shafia
Categories Chicken Poultry Passover Legume Chickpea Chill Simmer Advance Prep Required
Yield makes 30 matzo balls, and serves 6 to 8
Number Of Ingredients 19
Steps:
- To make the matzo balls, puree the onions in a food processor. Transfer to a large bowl, and whisk in the egg, garlic, cardamom, turmeric, oil, 2 teaspoons salt, and several grinds of pepper. Mix in the chickpea flour and chicken to form a thick paste. Cover and store the dough in the refrigerator for at least 4 hours, or up to 24 hours, to firm up.
- Wet your hands with cold water and break off walnut-size pieces of the dough. Roll them into smooth balls, to make a total of 30 balls.
- In a large stockpot, bring the 12 cups stock and 2 teaspoons sea salt to a rapid boil. Carefully drop the dumplings into the stock. Turn down the heat to low, cover, and simmer for 50 minutes without opening the pot. When ready, the gondi will be firm in the center. Remove them with a slotted spoon. The cooking stock can be strained and used for the soup broth, or reserved for another use.
- In a second stockpot, combine the 8 cups stock, carrot, and chickpeas and bring to a boil. Pierce the limes several times with a fork and add them to the stock along with their soaking water. Lower the heat and simmer, covered, for 15 minutes. Add the herbs and season to taste with salt and pepper. Stir in the lemon juice just before serving. Divide the gondi among soup bowls, ladle the broth over the top, and serve.
KHORESH KARAFS (PERSIAN CELERY STEW WITH LAMB)
Most types of Iranian stew, known as khoresh or sometimes spelled khoresht, take hours to prepare and yet more hours to cook. Not this one. Karafs means celery, so here a whole head of crunchy, pale green stalks and two bunches of herbs simmer alongside lamb (or beef) for just under an hour. The sweet flavor of caramelized onions provides the base note to a funky green broth tarted up with lime and lemon. Seasoned with turmeric and saffron, the stew takes on a golden hue. A shallot, sliced and fried until crisp, makes a fine garnish, but is optional. Not optional: a side of buttery steamed rice.
Provided by Daniela Galarza
Categories dinner, soups and stews, main course
Time 1h
Yield 6 servings
Number Of Ingredients 18
Steps:
- Trim or break off thicker parts of the parsley stems and pull mint sprigs and larger leaves from their stems. Discard stems or reserve for another use. Pluck a small handful of leaves and tender sprigs from parsley and mint and set aside for garnish. Chop remaining herbs.
- In a large Dutch oven or pot, heat 1/4 cup oil over medium-high. Season lamb with turmeric, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Add lamb, onion and garlic, and cook, stirring occasionally, until onions start to caramelize and lamb is evenly browned, about 10 minutes. Add 2 cups water, cover and simmer over medium-low heat for 20 minutes.
- While the lamb simmers, cook the celery: In a skillet, heat the remaining 1/4 cup oil with the butter over medium-high. Once butter foams, add celery, season with salt and pepper and cook, stirring frequently, for 3 minutes. Add chopped parsley and mint, and cook, stirring occasionally, until celery just starts to caramelize, about 8 minutes.
- Add celery and herbs to the Dutch oven, along with lemon juice, lime juice and saffron. Cover, leaving lid slightly ajar, and simmer on low heat until lamb is tender, about 30 minutes.
- While stew cooks, make the fried shallots, if desired: Line a small plate with a paper towel. In a small bowl, sprinkle flour over sliced shallots and toss with a fork. Heat canola oil in a small saucepan or skillet over medium-high until it shimmers slightly, about 1 minute. Fry shallots in oil, flipping once or twice so they cook evenly, until golden brown and crisp, 1 to 2 minutes. Remove from oil with a fork, season with a pinch of salt and let drain on paper towel-lined plate until stew is ready.
- Taste stew. Broth should be tart, but balanced. Celery and lamb should be tender but hold their shape. Season to taste with additional salt and pepper. Garnish with reserved herbs and fried shallots. Serve with chelo (Persian-style steamed rice) or buttered, steamed white rice. Stew can be made up to 2 days in advance.
More about "persian chelo with chicken recipes"
PERSIAN CHICKEN WITH CHELOW AND YOGURT …
From feastingathome.com
5/5 (1)Total Time 2 hrsCategory MainCalories 495 per serving
- Toast all whole seeds in a dry skillet, then pulse all in a spice grinder until ground. If using ground just stir toegher.
- Sprinkle both sides of chicken generously with kosher salt. Rub in a generous amount (¾ teaspoon each) of Baharat Spice on both sides of each piece of chicken. If you have time to do this 30 minutes ahead, before cooking, even better!
- Heat oil in a large oven proof skillet over medium high heat. Sear chicken, in hot oil, skin side down for 3- 4 minutes, until golden and crispy. Turn over and sear other side, turning heat down to medium. Sear another 3-4 minutes. Place the skillet in the middle of the oven, uncovered, and baked until cooked through, about 15- 20 minutes or until internal temp reaches 170 F ( for thighs) and juices run clear. Remove from the oven and let rest 5 minutes before serving.
PERSIAN CHELO CHICKEN KOOBIDEH KABAB RECIPE | NO …
From youtube.com
Author The Untold FlavourViews 1.9K
PERSIAN CHICKEN JOOJEH KEBABS | PICTURE THE RECIPE
From picturetherecipe.com
GRILLED CHICKEN KABOBS (JOOJEH) - THE DELICIOUS …
From thedeliciouscrescent.com
EASY PERSIAN CHICKEN BREASTS - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
12 BEST PERSIAN RECIPES TO ADD TO YOUR …
From allrecipes.com
CHELO- PERSIAN RICE PILAF RECIPE WITH A CRISPY CRUST - SAVORY SWEET …
From savorysweetlife.com
JOOJEH KABAB (PERSIAN SAFFRON CHICKEN KEBAB) - UNICORNS IN THE …
From unicornsinthekitchen.com
PERSIAN CHELO WITH CHICKEN RECIPE ~ MENUIVA.COM
From menuiva.com
CHICKEN KOOBIDEH | SILK ROAD RECIPES
From silkroadrecipes.com
RECIPE - PERSIAN CHELO WITH CHICKEN - LCBO.COM
From lcbo.com
CHELO KABAB KOOBIDEH - REAL PERSIAN KEBAB RECIPE | 196 FLAVORS
From 196flavors.com
FESENJAN (PERSIAN CHICKEN STEW) | THE MEDITERRANEAN DISH
From themediterraneandish.com
RECIPE - PERSIAN CHELO WITH CHICKEN
From wcs.lcbo.com
18 CLASSIC PERSIAN RECIPES YOU NEED IN YOUR REPERTOIRE
From saveur.com
JOOJEH KABOB جوجه کباب | GRILLED SAFFRON CHICKEN
From persianmama.com
JOOJEH KABAB | PERSIAN CHICKEN KEBAB RECIPE - PERSIANGOOD
From persiangood.com
PERSIAN-INSPIRED SPATCHCOCK CHICKEN | SPATCHCOCK CHICKEN RECIPE
From delish.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love