There are so many healing dishes in Persian cooking! My mom used to make this when we were kids. It doesn’t have a particular name in Persian. We just call it “berenj va morgh ba zarchoobeh,” which means rice and chicken with turmeric. The chicken is cooked first in some water with spices, onion, and garlic. Then we remove the chicken and cook the rice in that broth. Later we shred the chicken and add it back to the pot.
Ingredients:
- 3 cups water
- 1 ½ pounds boneless, skinless chicken breasts
- 1 large onion, chopped
- 6 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups basmati rice
- 1 medium carrot, chopped (Optional)
- 3 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
Directions:
Put the water, chicken breasts, onion, garlic, turmeric, salt, and pepper in a 4-quart pot. Bring to a boil over medium-high heat. Reduce heat to medium, cover, and simmer until chicken is cooked through, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken from pot and set aside.
Rinse rice in a sieve under running water a few times to get rid of excess starch.
Add rice and carrot to the broth in the pot. Bring to a simmer; reduce heat to medium-low; and simmer, covered, until rice is tender, about 20 minutes.
Meanwhile, shred chicken using two forks.
Once rice is cooked, fluff it using a fork. Gently mix in shredded chicken and drizzle with lemon juice. Taste and add more salt as needed. Sprinkle with parsley.
Prep time: 15 mins / Cooking time: 50 mins / Total time: 1 hr 5 mins
Serving: 6 / Yield: 6 servings
Calories: 363.6
Anne R. Jacinto is an engaging writer with a zest for blending literary insight with digital trends. Keen on research, she delves into global events and the stories behind influential figures, offering readers a glimpse into the lives of celebrities worldwide.
