Persian Fried Chicken and Raisin with Rice скачать в хорошем качестве

Persian Fried Chicken and Raisin with Rice

Fried Chicken with Raisins (Persian Morgh va Keshmesh Polo) ⭐️Ingredients: •2 cups Basmati rice •4 chicken thighs •2 onions, chopped •1 cup yellow raisins •1 tbsp turmeric •1 tsp black pepper •Salt, to taste •3–4 tbsp oil •Butter, for extra flavor •1 tbsp dissolved saffron in water •Sliced potatoes for tahdig (crispy rice bottom) ⭐️Instructions: 1•Marinate the chicken thighs with turmeric, black pepper, and salt. •Heat oil in a pan over low heat and fry the chicken until partially cooked. Remove from the pan. 2•In the same pan, sauté the chopped onions until golden. •Add the raisins and lightly fry for a couple of minutes. Set aside. 3•In a large pot, bring about 2 liters of water to a boil and add 1 tbsp salt. •Add the soaked rice and cook until it is half-cooked (al dente). Drain and set aside. 4.Layer the Ingredients: •In the pot, add a little oil, a pinch of turmeric, and a layer of sliced potatoes for tahdig. •Add a layer of half-cooked rice. •Add the fried chicken, onion, and raisin mixture. •Repeat the layers if needed. •Top with a few pieces of butter and drizzle with 2 tbsp of dissolved saffron. 5•Cover the pot and cook over low heat for about 1 hour, allowing the flavors to meld and the rice to steam fully. 6•Carefully scoop the rice onto a serving platter, making sure to include some crispy tahdig. •Serve hot with the chicken and raisins on top.ENJOY❤️