SAEDNEWS: Behshahr Chicken Rice is one of Behshahr’s traditional dishes, made by combining chicken, potatoes, and various types of tomato paste. The flavor is tangy, slightly sweet, and incredibly delicious.
According to Saed News’ Cooking Service, to prepare this delicious dish, start by sautéing onions with garlic, chicken, tomato pastes, and various seasonings. Next, parboil the rice and cube and fry the potatoes.
According to AkalaBlog, layer the rice with the prepared ingredients in a pot and let it steam for about 45 minutes. Here’s the complete step-by-step recipe.
2 French-style cups of rice
3 medium potatoes
300 g chicken fillet
1 medium onion
2 garlic cloves
2 tablespoons pomegranate paste
½ tablespoon plum paste
½ tablespoon bitter orange paste
2 tablespoons brewed saffron
Salt, turmeric, and black pepper to taste
Cooking oil as needed
Wash the onion, peel it, and dice finely.
Heat some oil in a skillet and sauté the onions for a few minutes until soft.
Grate the garlic finely, add it to the skillet, and sauté with the onion until fragrant.
Wash the chicken fillet and cut into cubes.
Add the chicken to the skillet and sauté with the onion and garlic until browned.
Add turmeric, salt, and black pepper to the chicken.
Dilute the pomegranate, plum, and bitter orange pastes in hot water, then add the mixture to the skillet and mix well with the chicken and onions.
Allow the chicken to cook slowly until the liquid evaporates, then remove from heat. You can add more paste for extra flavor if desired.
Rinse the rice and drain several times. Soak it in water for 30–60 minutes before cooking.
Peel and dice two of the potatoes into small cubes.
Rinse with cold water to remove excess starch, then dry on a clean cloth.
Heat oil in a skillet and fry the potato cubes until golden. Remove and set aside.
Bring a pot of water to a boil, adding salt and a little oil.
Add the rice and cook for about 10 minutes until the outer layer is soft but the center is still slightly firm. Drain the rice.
Add oil to a pot and layer the remaining potato, sliced thinly, at the bottom.
Add a layer of parboiled rice over the potatoes, followed by some of the chicken and fried potatoes.
Repeat with remaining rice and chicken until all ingredients are used.
Drizzle brewed saffron over the top and cover the pot.
Place the pot over low heat and let the rice steam for 45 minutes.
Once cooked, serve on a plate and enjoy. This dish pairs well with olives, fresh herbs, yogurt, or salad.
Use boneless chicken fillet or breast for best results.
You can use only pomegranate paste if you prefer a milder flavor.
Adjust the amount of paste to taste for desired sourness.
For tahdig, you can substitute potatoes with saffron rice or bread slices.
A steam cloth (dumeni) on the pot lid helps the rice cook evenly.
Fried potatoes can be used as a garnish instead of being mixed into the rice.
Optional garnish: lightly toasted barberries for a decorative touch.
