SAEDNEWS: Cumin rice is one of Kerman’s most popular—and renowned—traditional dishes, typically prepared in various ways with chicken or meat. This flavorful rice is usually cooked with black cumin or a blend of green and black cumin, offering an extraordinary aroma and taste.
Jeereh Polo, a classic Iranian dish, is beloved not only for its heavenly aroma and flavor but also for its remarkable health benefits. The antioxidants present in cumin seeds protect our brains from damage caused by free radicals and can significantly reduce the risk of Alzheimer’s disease. To bring this nutrient-packed food into your meals, today we’ll guide you through a simple yet elegant recipe for Jeereh Polo with chicken. Let’s get started with Saed News.
Ingredients for Jeereh Polo with Chicken
3 cups of rice
3 chicken drumsticks or 1 whole chicken breast
1 large onion
4 tablespoons black cumin seeds
Salt, black pepper, and saffron to taste
Bay leaves or cinnamon sticks (optional)
Instructions for Making Jeereh Polo with Chicken
Season the chicken pieces with salt and pepper and set aside. Slice the onion into rings and arrange them at the bottom of a pot.
Place the chicken on top of the onions. Add bay leaves or a cinnamon stick if desired. Cover the pot and cook over low heat.
The chicken will slowly release its juices. At this stage, you may pour in some brewed saffron. Allow the liquid to reduce so the chicken can lightly fry in its own oil.
Parboil the rice and then mix in the cumin seeds. Adjust the amount of cumin according to your taste.
Pour some oil at the bottom of the pot and, if you like, place your preferred type of tahdig (crispy rice layer). Layer some of the cumin rice at the bottom, place a few chicken pieces on top, and continue layering rice and chicken until all ingredients are used.
Increase the heat slightly until steam rises, then lower the heat. Drizzle with a mixture of water and oil, cover with a tight-fitting lid, and let it steam. If any chicken broth remains, you can pour it over the rice instead of the water-oil mixture for extra flavor.
Tip for Jeereh Polo with Chicken
You can also prepare Jeereh Polo as a “keteh” (soft rice) version. After cooking the chicken, shred it or cut it into small pieces. Add the rice with water and oil directly into the pot, and once the water reduces, mix in the chicken. Let it steam gently on low heat until fully cooked.
