Saednews: Morseli Pilaf is one of the most delicious and traditional Iranian dishes, considered a popular and festive dish. Many people know it as Jewel Pilaf. This delicious dish can be a great choice for New Year's Eve and the Iftar table with family and friends.
According to Saadnews Family Magazine, Morseli Pilaf is a delicious and traditional Iranian dish made from white rice, along with almonds, pistachios, orange peel, barberries, and raisins, combined with either chicken or lamb. The history of this dish dates back to the Safavid era, and it originates from the city of Qazvin. In this article, we provide the recipe for Morseli Pilaf with chicken fillet.
Ingredients:
5 cups rice
500 grams chicken fillet
½ cup plump raisins
1 cup barberries
2 carrots
100 grams almond slivers
100 grams pistachio slivers
1.4 cups orange peel slivers
4 tablespoons brewed saffron
1 teaspoon cinnamon
Rosewater, as needed
Garlic powder, onion powder, salt, black pepper, cinnamon, and sugar, to taste
2 tablespoons lemon juice
1 medium onion
2 cardamom pods
100 grams butter
Oil, as needed
Instructions:
Coat the chicken fillets with saffron and mix well. Add garlic powder, black pepper, salt, onion powder, cinnamon, and some lemon juice to the fillets. Place sliced onions on top, cover with plastic wrap, and refrigerate for an hour to marinate.
Meanwhile, cook the rice, adding two cardamom pods to infuse a lovely fragrance. While the rice is cooking, prepare the ingredients for garnishing.
Soak 100 grams of pistachio slivers, 100 grams of almond slivers, ½ cup barberries, ½ cup raisins, and 1.4 cups of orange peel slivers in rosewater and water for 10 minutes. Soak the orange peel in water an hour before.
Shape the marinated fillets into spirals by cutting the middle of the fillets, rolling them up, and securing with a toothpick. Fry them in hot oil until golden brown and cooked through. Be sure not to turn them until one side is completely fried to avoid releasing water inside the fillet.
In a pan, melt some butter and sauté the almond and pistachio slivers for a minute. Sauté raisins separately and set aside. Boil the orange peel in water for 3 minutes, changing the water 4 times to remove the bitterness. Finally, immerse the peel in ice water for 5 minutes, drain, and sauté with sugar and saffron in butter for two minutes. Sauté the barberries with a spoonful of sugar for two minutes as well.
Slice the carrots into thin slivers, cook in a small pot with a spoonful of sugar and half a cup of water, allowing it to soften and absorb the liquid. Add a spoonful of butter and sauté.
Once the rice is done, remove the cardamom pods and place the rice in a serving dish. Garnish with the sautéed carrots, barberries, pistachio and almond slivers, raisins, orange peel, saffron rice, and the chicken fillets. Enjoy your delicious meal!
