Saed News: Pomegranate pilaf is one of the delicious and special Iranian dishes, typically prepared on Yalda night. To see the full cooking tutorial, stay with us.
According to the Saed News Family Magazine Service, mixed rice dishes hold a special place on Iranian tables. Dishes like baghali polo, kalam polo, havij polo, sabzi polo, shirin polo, morseli polo, and others are types of mixed rice that have their own dedicated fans at parties. Pomegranate pilaf (or Nar polo) is a very delicious and festive dish made with either meat or chicken. It is mainly cooked in Shiraz and Qazvin, and is known as Shirazi pomegranate pilaf or Qazvini pomegranate pilaf. Due to the inclusion of pomegranate seeds, this dish is especially fitting for Yalda Night, and you can make this flavorful autumn pilaf to prepare a special and new dinner for the occasion.
Ingredients for Shirazi Pomegranate Pilaf with Chicken:
Rice: 3 cups
Chicken: Half a chicken breast
Pomegranate seeds: 1 cup
Onion: 1 large
Chopped coriander: 5-6 tablespoons
Saffron (brewed): As needed
Turmeric, black pepper, paprika, and salt: As needed
Pistachio slivers (optional) for garnish: 2 tablespoons (can also be added to the pilaf)
Prepare the Chicken:
Heat the oil in a large pot over medium heat. Add the onion slices and sauté until they turn golden brown.
Add the chicken pieces and garlic, seasoning with salt, pepper, and cinnamon. Sauté for a few minutes until the chicken is lightly browned.
Add pomegranate juice and a bit of water (enough to cover the chicken). Cover the pot and simmer on low heat until the chicken is cooked and tender, about 30-40 minutes.
Cook the Rice:
Rinse the rice under cold water until the water runs clear. Soak the rice in water with a pinch of salt for about 30 minutes.
Bring a large pot of water to boil, add the rice, and cook until it’s slightly tender but not fully done (about 8-10 minutes).
Drain the rice and set it aside.
Combine the Rice and Chicken:
Once the chicken is fully cooked, remove the chicken pieces from the pot and set them aside. Keep the sauce.
In the same pot, add the drained rice and mix gently with the chicken sauce.
Add the soaked saffron and pomegranate seeds, stirring them evenly into the rice.
Place the chicken pieces on top of the rice, cover the pot, and let it steam on low heat for another 15-20 minutes, allowing the flavors to meld.
Garnish and Serve:
Serve the pomegranate pilaf on a platter, garnished with pistachios and fresh herbs like parsley or mint.
This Shirazi Pomegranate Pilaf with chicken is the perfect dish to elevate any dinner. Its combination of sweet, tangy, and savory flavors, along with the rich aroma of saffron, makes it a truly special and memorable meal.
