Saed news: Wild herb pilaf is one of the delicious and tasty dishes made with a wild herb called "Chirish," which is very nutritious and has an extraordinary aroma and flavor. This delicious dish is easy to make and has many fans. To fully learn how to make wild herb pilaf, continue reading with us for step-by-step instructions.
According to the family magazine service of Saadnews, wild herb pilaf is one of the very delicious types of pilaf. You can either boil the chicken or use marinated and fried chicken fillets to make this pilaf, and our suggestion is the second option, as it allows you to prepare this attractive pilaf much faster. Wild leek, a tasty herb, resembles green onions but is larger in size. Wild leek is an ancient herb with a long history, and you can use it to make various dishes, stews, and soups. It is rich in antioxidants, has anti-cancer properties, and is very beneficial for bone health.
Step 5:
Then, pour some oil into a pan and heat it over medium heat until hot. Add the sliced chicken to the pan and sauté, stirring occasionally to ensure all parts are cooked. Be careful not to overcook the chicken since it will cook further with the rice.
Step 6:
Next, add the cooked chickpeas to the chicken and sauté for a while. Then remove the pan from the heat and set it aside. In another pot, fill it halfway with water and heat it over medium heat until it starts boiling. Then, add the rice to the pot.
Step 7:
Add some salt and a bit of oil to the rice and stir to mix. Allow the rice to boil for 6 to 7 minutes until it softens a bit. After that, drain the rice and set it aside to remove the excess water.
Step 8:
Then, pour some oil into a pot and heat it over medium heat. For the crispy bottom, arrange slices of potato rings on the bottom of the pot. Layer some rice on top of the potatoes and flatten the surface.
Step 9:
Next, spread a layer of the chicken and chickpea mixture on top of the rice, covering it completely. Then, add a layer of chopped wild leek (chirish) on top of the chicken and spread it evenly. Repeat this layering process, alternating between rice and the filling.
Step 10:
For the final layer, add the remaining rice. Then, pour some saffron into a small dish, add a little water, and let it steep until it thickens. Drizzle the concentrated saffron over the surface of the rice to spread its fragrance.
Step 11:
Cover the pot with a lid and a cloth (damkoni) and cook over low heat for an hour. After this time, remove the pot from the heat and melt some local butter in a separate container over steam from a kettle.
Step 12:
Pour the melted butter over the surface of the rice and spread it evenly. Then, serve the wild leek pilaf in a suitable dish, garnished with fresh mint, dill, and basil leaves. Serve this delicious dish with salad, pickles, and various side dishes.
