SAEDNEWS: Shirazi Rice with Chicken is a type of mixed rice dish made by combining rice with chicken, fresh dill, and more. It is very delicious and nutritious.
According to the Cooking Service of Saed News, mixed rice dishes hold a special place on Iranian dining tables. Mixed rice varieties such as Baghali Polo, Cabbage Rice, Carrot Rice, Sweet Rice, Raisin Rice, Morasa Polo, and more have their own devoted fans at gatherings. You can always get creative with a little meat, chicken, and vegetables to make a delicious mixed rice dish.
The mixed rice we are sharing today is Dill Rice with Chicken, a dreamy combination of rice with chicken, dill, saffron, tomato paste, and more. If you are tired of cooking the same dishes for your family, follow along for this tasty and nutritious Dill Rice with Chicken recipe.
Chicken breast: 1 piece
Onion: 1
Garlic: 1 clove
Fresh chopped dill: 2 cups
Rice: 3 cups
Oil: as needed
Brewed saffron: as needed
Tomato paste: 2 tablespoons
Salt and turmeric: as needed
Potato for tahdig (crispy rice crust): 1
To start, soak the rice in lukewarm water with a little salt for 4 hours.
Next, place the chicken breast in a pot with onion, salt, turmeric, and garlic, add water, and cook on the stove until the chicken is done.
Once cooked, cut the chicken into large pieces and set aside.
Heat some oil in a suitable pan, add the tomato paste with salt, and sauté for 30 seconds.
Add the cooked and chopped chicken and fry with the tomato paste. Then add the chopped dill and, finally, pour some brewed saffron over the mixture and turn off the heat.
Drain the rice and layer the bottom of the pot with a little oil, potato slices, and saffron.
Add half of the drained rice, then spread the chicken and dill mixture over it, and cover with the remaining rice.
Sprinkle a little more saffron and oil on top, cover with a lid, and steam the rice for 45 minutes.
At this stage, your delicious Dill Rice with Chicken is ready to serve. Enjoy!
When draining rice, follow these steps:
After washing the rice, add warm water and salt. Add slightly more salt than usual.
Let the rice soak for several hours—ideally at least 3 hours with salt for better quality. If possible, soak overnight.
Fill a pot two-thirds with water and place over heat. Add salt. When the water boils, add the soaked rice, discarding the soaking water.
Keep the heat medium-high and do not cover the pot. Wait for the water to boil again. Stir the rice a few times carefully to separate the grains, without breaking them. Boil for 10–14 minutes depending on the rice type. The rice should be soft but still firm at the core.
After draining, let the rice sit to remove excess water, then rinse with cold water to stop cooking and remove extra salt.
To make the rice grains taller, add a small cup of cold water when it begins boiling. Pour slowly around the edges, not directly in the center, to shock the rice and help it rise.
