Cumin rice is one of the most popular and well-known traditional dishes of Kerman, usually prepared in different ways with chicken or meat. This delicious rice is typically cooked with black cumin or a combination of green and black cumin, giving it a unique aroma and flavor.
Cumin rice is one of the traditional Iranian dishes, and in addition to its heavenly aroma and taste, its health benefits are worth noting. The antioxidants in cumin seeds protect our brain from the damage caused by free radicals and significantly reduce the risk of Alzheimer’s disease. To include this nutritious food in your diet, today we will teach you how to make simple, elegant, and exceptional cumin rice with chicken. So, stay with us on Saed News.
3 cups of rice
3 pieces of chicken thighs or one whole chicken breast
1 large onion
4 tablespoons of black cumin
Salt, black pepper, and saffron as needed
Bay leaf or cinnamon stick (optional)
Season the chicken pieces with salt and pepper and set them aside.
Slice the onion into rings and place them at the bottom of a pot.
Place the chicken on top of the onions, add the bay leaf or cinnamon stick (optional), cover the pot, and reduce the heat.
The chicken will release its juices. At this point, you can add some brewed saffron. Let the water from the chicken evaporate and allow it to brown in its own oil.
Rinse the rice, then add cumin to it. The amount of cumin depends on your taste, so you can adjust it as desired.
Pour some oil into the bottom of the pot and add your preferred crust (tahdig). Layer some of the cumin rice at the bottom of the pot, place a few pieces of chicken on top, then add more rice and chicken. Repeat this layering process.
Increase the heat slightly, and once the steam starts rising, reduce the heat. Add a mixture of water and oil on top and cover it with a tea towel. Let it cook and steam thoroughly.
If you have any leftover chicken broth, you can use it instead of water and oil to make the rice even more delicious.
You can also make cumin rice as a pilaf . After cooking the chicken, shred or cut it into small pieces. Then, add the rice to the pot with water and oil. When the water reduces, add the chicken and let it steam on low heat.
