SAEDNEWS: Pumpkin Rice with Chicken is a delicious and unique dish you can make whenever you’re craving something truly special. This traditional Northern Iranian recipe combines flavors in a way that is both authentic and irresistibly popular.
If you’ve ever traveled to the northern cities of Iran, you’ve likely tried the local cuisine. Northern Iranian dishes are incredibly diverse and delicious, with each city boasting its own specialties. One standout dish is Pumpkin Rice (Kadoo Polo), a traditional northern recipe. The main ingredient is pumpkin, which, when layered between rice, creates a truly unique dish. Nutritionally rich, it supports the immune system and is considered both healthy and energizing. As it cooks, it releases an irresistible aroma, making it especially comforting during the fall season. Pumpkin rice is traditionally served with eggs and local pickles, and it can also be paired with chicken or meat. Despite its rich flavor, it’s surprisingly easy and quick to prepare. Here’s a step-by-step guide so you can make it at home and present an impressive dish to your family.
2 chicken fillets
1 small pumpkin
4 cups rice
1 onion
1 tablespoon lemon juice
Salt, black pepper, turmeric, paprika – to taste
Soak the rice in salted water for 2 hours. Wash and finely dice the onion. Rinse the chicken fillets and cut them into slices or cubes. Wash the pumpkin, slice it into 6 cm rings, cut the rings in half, peel, and dice.
Boil water in a kettle. Crush saffron and dissolve it in a little hot water; cover and let it steep over low heat to release its color.
Heat some oil in a pan and sauté the diced onions over low heat until soft. After 5 minutes, add the pumpkin and sauté. Season with salt, black pepper, and turmeric, stirring well. Add half a cup of water and cook until slightly tender, then remove from heat.
In a large pot, bring water to a boil. Add salt and a little oil, then pour in the pre-soaked rice and cook for 10 minutes. To check doneness, press a grain with your fingernail; if it splits under light pressure, it’s ready to drain. Rinse the rice with cold water to prevent sticking.
Layer the rice and pumpkin in the pot: place one pumpkin ring with some oil at the bottom, add two scoops of rice, sprinkle pumpkin on top, and repeat until all ingredients are used. Cover and steam for 45 minutes.
In a separate pan, heat oil over medium heat and sauté chicken until fully cooked and golden. Stir continuously to avoid burning. Season with salt, black pepper, turmeric, paprika, and saffron. A little saffron can also be added to the rice before steaming.
Once the rice is steamed, serve it on a platter, spreading the sautéed chicken evenly on top for garnish.
500 g pumpkin
300 g chicken breast
1 onion
Salt, pepper, turmeric – to taste
1 cup barberries (zereshk)
4 cups rice
2 tablespoons steeped saffron
1 tablespoon pomegranate paste
½ teaspoon cinnamon
Curry powder – to taste
1 tablespoon butter
Pumpkin is a highly nutritious fruit rich in vitamins and can be enjoyed roasted, boiled, baked in desserts, or mixed with rice. Here, we’ll make a delicious rice dish with pumpkin, chicken, and optional barberries.
Peel and dice 500 g pumpkin. Dice the onion finely. Heat oil in a pan, sauté onions until golden, then add the pumpkin and cook. Season with salt, pepper, turmeric, and cinnamon.
Dice 300 g chicken breast. In a separate pan, heat oil and sauté the chicken over low heat until fully cooked. Season with salt, pepper, curry, and pomegranate paste.
Melt 1 tablespoon butter in a pan, then sauté 1 cup barberries until fragrant.
Cook the pre-soaked rice in salted water until slightly undercooked, then drain.
In a large pot, layer the rice, sautéed chicken, barberries, and pumpkin, repeating layers until ingredients are used. Cover and steam the rice.
Serve the finished Pumpkin Rice with Chicken alongside Shirazi salad, fresh herbs, or stuffed olives. This dish is perfect for lunch or special occasions, offering a delightful and unique culinary experience.
