SAEDNEWS: Behshahri Chicken Pilaf is a traditional dish from Behshahr. It is made with a combination of chicken, potatoes, and different types of tomato paste or sauces. The flavor of this dish is tangy and mildly sweet-and-sour, and it is very delicious.
According to Saed News’ cooking section, to prepare this delicious dish you first sauté onion with garlic, chicken, tomato paste, and various seasonings. Then the rice is parboiled and drained. Potatoes are diced into cubes and fried in oil.
According to Ekalablog, the cooked rice is then layered with the prepared ingredients in a pot and left to steam for about 45 minutes. The full recipe is explained in detail below.
Rice: 2 cups
Potatoes: 3 medium
Chicken fillet: 300 g
Onion: 1 medium
Garlic: 2 cloves
Pomegranate paste: 2 tbsp
Sour plum paste: ½ tbsp
Bitter orange (narنج) paste: ½ tbsp
Brewed saffron: 2 tbsp
Salt, turmeric, black pepper: as needed
Oil: as needed
Wash and finely chop the onion. Heat oil in a pan and sauté the onion until soft.
Grate the garlic and add it to the pan. Sauté until fragrant.
Wash and cube the chicken fillet. Add it to the pan and sauté until lightly browned with onion and garlic.
Add salt, turmeric, and black pepper to the chicken.
Mix pomegranate paste, sour plum paste, and bitter orange paste with a little hot water to dilute them.
Add the mixture to the pan and combine well.
Let it cook until excess liquid evaporates. Turn off the heat.
Wash the rice thoroughly and soak it for 30 minutes to 1 hour.
Peel and dice two potatoes. Wash to remove extra starch and dry them.
Fry in hot oil until golden and set aside.
Bring a pot of salted water to a boil. Add the rice.
After about 10 minutes, when the rice is softened on the outside but still firm inside, drain it.
Slice the remaining potato and place it at the bottom of a pot with oil.
Add a layer of rice, then chicken and fried potatoes.
Repeat layers until all ingredients are used.
Pour saffron over the rice.
Cover the pot and cook on low heat for about 45 minutes until fully steamed.
Serve and enjoy.
Use boneless chicken breast or fillet.
You can use only pomegranate paste if preferred.
Adjust sourness according to taste.
Instead of potatoes inside the rice, you can use saffron rice or bread for tahdig.
Use a lid cover (damkoni) for better steaming.
Fried potatoes can also be used as garnish instead of layering.
You may decorate with fried barberries if desired.
