SAEDNEWS: Celery is one of the most beneficial vegetables and is used both in making celery stew and celery rice. It is low in calories and offers remarkable benefits for health and boosting metabolism. Celery rice is an ideal dish for Ramadan.
Celery rice is one of the tasty and healthy Iranian dishes, made with a variety of fresh ingredients. Celery is a low-calorie food, which makes it ideal for boosting metabolism and promoting fat burning. In this recipe, celery is cooked with rice and chicken, balancing the dish’s calorie content.
Like bean rice, celery rice can be prepared according to your taste with ground meat, chunks of meat, or chicken. In this guide, we’ll show you how to make celery rice with shredded chicken, the most popular version of this dish. Follow along with Saed News for a step-by-step cooking tutorial.
1 cup local rice
1.5 cups chopped celery leaves
½ cup sautéed “ghormeh” herbs
1 large onion
Several pieces of chicken
1 cup shredded chicken
Salt and spices, to taste
½ cup boiling water
Boil the chicken and shred some of it.
Soak the rice in water for 20 minutes and add salt.
Chop the onion and sauté it, then add the chicken pieces and shredded chicken and lightly fry.
Add spices and stir. Then add chopped celery leaves and sautéed herbs, mixing well.
Pour in ½ cup boiling water, cover the pan, and cook until the vegetables darken and are fully cooked.
Once the vegetables are dark, remove the lid, season with salt, and let the moisture evaporate.
Drain the rice and mix it with the vegetable and chicken mixture. Cover and let it steam for 30 minutes.
3 French-style cups of rice
1 cooked chicken breast
300 g celery stalks with leaves
1 medium onion
2 cloves garlic, grated
1½ tbsp tomato paste
½ tsp dried lime powder
Paprika, salt, and pepper, to taste
Turmeric, as needed
Oil, as needed
Finely chop the celery stalks and leaves.
Heat some oil in a pan and sauté the celery stalks until lightly browned.
Dice the onion and sauté with grated garlic until golden.
Shred the cooked chicken breast and add it to the onion and garlic mixture.
Add tomato paste, turmeric, paprika, salt, pepper, and dried lime powder. Optionally, add a splash of fresh lemon juice. Mix well and turn off the heat.
Drain the rice. Grease the bottom of a pot and optionally add a layer of potatoes or saffron rice for a crispy base.
Layer the rice, then the celery-chicken mixture, then chopped celery leaves, and another layer of rice. Cover and let it steam over low heat.
Serve hot, and enjoy this flavorful Persian specialty.
