This was very easy to make and tasted really good. I think next time I will brown the chicken a little longer. The rice is just delicous. and I think i'll double the amount of fruit used next time. I made enough to last for two nights, but DH polished off the whole thing.... he really enjoyed it. My kids really liked it too. The chicken was very tender and the flavours were subtel but enjoyable. Thanks for sharing. Will certainly be making this again.
This tastes a good five stars for DH, DD (toddler) and I. It also got rounds of approval from MIL, SIL & CW, and that time I overcooked the rice. We love the fruitiness and the whole thing is very flavorful not spicy at all. I skin the chicken pieces per preference here. Make sure to use Iranian saffron or it will lack colour as I did once and DH thought it looked bland but still had tons of taste. If you want you can add colour powder to the saffron too and use some rose water. I I have made this with butter which is excellent and dairy free when we are trying to do that using canola oil and olive oil which was almost as good. I have used both non-sulfured dried apricots which are dark in colour and the bright orange ones and I even liked it with them. I cook the rice in the way I think is Persian which is to par-boil it in extra water for 6-8 minutes by first getting the water to a roaring boil and then adding sea salt and the rice. This is flavourful rice because it gets permeated by the chicken juice. I have served this with Balkan yogurt and Turkish Chopped Salad with a lot less garlic for a nice meal. I will definitely make this again.
Yummy! Flavorfull dish that's easy to make. I used skinless chicken on bone and sprinkled it with tumeric (in addition to salt & pepper) while frying in pan. I used partially cooked rice (boiled in water for 5 minutes and drained) and assumed it would cook in the oven. However, some of the rice on the edge of the dish dried out in the oven. I'm curious if anyone else had a problem with dried out rice. Maybe next time, I'll cook the rice separately while the chicken cooks in the oven and mix them before serving.
Like my husband is doing! Really good food :)
Absolutely wonderful. I used jasmine rice cooked in chicken stock, and it came out incredible. The aroma of this is TDF. My family raved over this. Thanks!
Excellent. I used brown rice because I was out of basmati. I also subbed turmeric for saffron because they were out at the first 2 stores I went to and then it was too cold to go out again!! We all enjoyed this. Thanks Bergy!
A FANTASTIC rice dish and so easy to make! Even DH who is not a big fan of rice, gave 2 thumbs up! And it had such a wonderful aroma! I did not add in raisins though (I don't like cooked raisins) so added in a bit more than 1/2 cup of apricots, other than that, followed the recips as is. I, too, used Basmati rice and chicken pieces, skin on. Thank you, Bergy, for sharing this wonderful recipe!
Even my VERY picky 8 and 5 yr old loved this recipe. The only thing I'd do differently next time, would be to use boneless chicken. But, aside from that, we all LOVED it.
Wow Bergy!! This dish got wows from my family! I didn't remove the chicken skins and this prevented the chicken from getting too dry. Again Basmati rice is really the ONLY rice worth using in Iranian recipes for its special aroma. All Iranians that I have ever swapped recipes with have said that Basmati is the nearest rice to the top-class Iranian variety of rice, and it is believed that you compromise on flavour should you not use Basmati. This was a simple enough dish to prepare, and the result was stunning. Thanks for sharing!