Iran Chicken Pilaf
photo by Redsie
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
directions
- Put the rice in a bowl with water and let stand for 2 hours.
- Dry the rice.
- Heat the butter in a skillet,put the onions,the pine nuts, the chicken, salt, pepper, curry powder and cinnamon.
- Mix well and then add the rice, the chicken broth, apricots and the sultans.
- Reduce the heat and simmer until rice is done.
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Reviews
-
This is good. I think like Kittencal it would be even better with some large garlic cloves crushed in with the onions. I admit I didn't soak for 2 hours (maybe 30 minutes) and this was so quick to put together! I used white Basmati rice, homemade chicken stock made from the chicken I used here, salted butter, sea salt, Recipe #104344 which is a sweet curry powder as we don't like spicy. Instead of sultanas I used yellow raisins because I didn't have any. I would like to try this again with the garlic mentioned. Made for Zaar Cookbook Tag.
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I'm in love with this dish. Oh my goodness the flavors are delicious. I didn't have any curry so I used Recipe #230030 and tripled as ask for cinnamon of this recipe only because it pleased me to do so. It's not a reflection on anything lacking in this but just personal taste. I made a 2 serving size and have enough for 4 meals! Very generous serving sizes. Easy to make and the aroma while cooking is wonderful. Thank you Karia for posting this!
Tweaks
-
This is good. I think like Kittencal it would be even better with some large garlic cloves crushed in with the onions. I admit I didn't soak for 2 hours (maybe 30 minutes) and this was so quick to put together! I used white Basmati rice, homemade chicken stock made from the chicken I used here, salted butter, sea salt, Recipe #104344 which is a sweet curry powder as we don't like spicy. Instead of sultanas I used yellow raisins because I didn't have any. I would like to try this again with the garlic mentioned. Made for Zaar Cookbook Tag.
RECIPE SUBMITTED BY
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