Скачать или смотреть Chicken and Saffron rice (an ancient Iranian Food)| PERSIAN CHICKEN & Barberry Rice, Zereshk Polo 🍗

#02 How to make Persian chicken and rice?!
This saffron chicken recipe is a very old and authentic method of Persian cooking — once a favorite among Iranian kings. Although this style of Iran cooking is rarely seen in modern-day kitchens, I’ve completely fallen in love with it. Served with Persian rice and zereshk polo, it remains one of the most unforgettable combinations in traditional Persian food. This dish is a hidden gem of Iran food culture that truly deserves more attention.

❗ This cooking method is called "Motanjan". Other types of meat were also cooked using this method.
During the Safavid era, it was traditionally served with bread, while in the Qajar period, it was typically served with rice (pilaf).

📽️ Video Chapters:
00:00 Intro to Traditional Persian Recipes
00:19 Step-by-Step Cooking Saffron Chicken
03:40 Iranian Side Dish - Green beans Borani
04:49 Classic Persian Drink (Lemon Sharbat)
05:44 iranian rice recipe saffron & tahdig (Zereshk Polo)
06:16 Serving Chicken with Classic Persian Sides

🥄 Ingredients of Chicken :
Chicken, as needed
2 onions
4 cloves of garlic
2 cups of water
2 Tbsp of grape vinegar
1 Tsp of honey or sugar
Some walnuts
4 dried prunes
4 dried apricots
Some raisins
Some slivered almonds
Slivered pistachios
Saffron
Rice (for the pilaf)

🔻Saffron Chicken Recipe:

1. Rub the chicken with some saffron extract and salt, then let it rest for 1 hour.
2. Slice the onions into rings.
3. Lightly fry the chicken in some butter and oil until golden.
4. Fry the onions separately, then arrange the chicken pieces on top of the onions.
5. Prepare a sauce using water, vinegar, honey, saffron, and salt, then pour it over the chicken.
6. Wrap the lid of the pot with a clean cloth and let the chicken steam (cook on low heat).
7. After 30 minutes, add the rest of the nuts and dried fruits.
8. Let it cook for another 30 minutes until the sauce thickens—and done!

Note: In much older versions of the recipe, the chicken was first boiled in vinegar and water before frying. I have skipped that step in this version.
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