فارسی English
Select Language:
Share
Random Videos
How to make Coriander Rice & Chicken (Geshneez Polo ba Morgh)
Related Videos
Saffron and Rice topping
Monday, January 23, 2012
powderd and Liquid Saffron
Friday, March 04, 2011
Clarified Butter (Kareh Moattar)
Saturday, February 26, 2011
Ingredients

6 servings

  • 400g coriander
  • 1kg chicken pieces
  • 3 cups basmati rice
  • 3 teaspoons liquid saffron (refer to the related video)
  • 6 cups water
  • 3 tablespoons clarified butter (refer to the related video)
  • 3 teaspoons salt
  • 2 tablespoons butter
  • 2 teaspoons cinnamon
  • 1/4 cup oil
  • 3 garlic cloves
Directions
  • Place chicken in a pot, add 3 cups water, garlic and 1 teaspoon salt, bring to boil and cook for 30 minutes, then separate the cooked chicken from the liquid.
  • Clean, wash and chop the coriander (refer to basics section). 
  • Wash the rice, then place in a pot with 3 cups of water and the liquid left over after cooking the chicken.
  • Add coriander,oil, butter, salt and bring to boil. Cook till all the liquid evaporates.
  • Arrange chicken on top of the rice and sprinkle cinnamon on top.
  • Cover the lid with kitchen towel, place on the pot and cook for 45 minutes on a lower heat.
  • Arrange rice in a serving dish or plate and decorate with saffron topping.(refer to the related video)
  • Melt clarified butter and pour onto the rice.
  • Serve this rice with yoghurt.
  • Now enjoy (nooshe jan).
Tips

If you want to get a good tadig (crunchy rice) cook rice longer, but use a medium-low heat.

You can always freeze this food and use when needed.

Always record the date on the container of food when storing in the freezer. 

© 2019 All Rights Reserved To the Mehmane Sofreh Farzi Co.
Powered by Golgraphic