Persian Chicken Food

PERSIAN CHICKEN

Steps:

• Wash 4 half chicken breasts (with bones and skin) and put them in a good-sized pot. Add celery rib, thyme, parsley sprigs, bay leaf, cracked peppercorns, and juniper berries.
• Barely cover the breasts with cold water, cover the pot, and bring to a gentle simmer (the surface of the water shakes and only a few bubbles break). Hold it there for 20 minutes; turn off the heat; let the breasts rest in the hot water for 10 minutes.
• Transfer chicken to a strainer. Let it rest until cool enough to handle and then cut or pull the meat into bite-sized pieces. Use the skin, bones, and broth to make stock for some other dish.
• Grind six or so handfuls of walnuts fine in a food processor to produce three cups. You want to end up with about three cups.
• Heat 5T unsalted butter in a large, heavy saucepan, and add onions, chopped fine. Cook onions until they are golden, 8 minutes or so. Add ground walnuts and stir constantly (very important) for about five minutes. They will stick if you don't stir.
• Add the lemon juice, salt, cinnamon, sugar, pomegranate juice, and two cups water. Cover pot and let mixture simmer for up to 40 minutes.
• Five minutes before you're ready to serve, add the chicken. Keep the heat low so it doesn't toughen up and cook it only until everything is heated through. Turn off the heat and let it rest if you must. It will stay hot for quite a while.

PERSIAN CHICKEN - TAH CHEEN

Steps:

• Wash rice and soak it in warm water (with added salt) for 2 hours, then filter out the water.
• Chop onions thinly and fry in oil until slightly golden.
• Wash and cut chicken, remove skin, and fry in onions until color changes.
• Add some water and bring to boil.
• Reduce heat and simmer slowly until cooked, adding more water if needed, then remove the bones.
• While chicken is cooking, beat the yogurt until it is smooth.
• Dissolve saffron in half a cup of hot water.
• Add saffron, salt, pepper and egg yolks to the yogurt and mix very well.
• Pour a few glasses of water in a large pot and bring to boil.
• Pour in rice and cook while stirring occasionally until rice grows longer and slightly softens (Take care not to overcook the rice, it should still be too hard for eating); again filter out the water.
• Pour several spoons of oil and several spoons of the yogurt mix into a non-stick pot.
• Add a thin layer of rice and flatten using the back of a spoon; add a layer of chicken on top followed by another layer of rice, then flatten the rice.
• Spread several more spoons of the yogurt mix on the rice.
• Continue in this fashion until chicken, rice and the yogurt mix have been used up, then add some more oil on top.
• Put the lid on and cook for about 5 minutes over medium heat.
• Place the pot in an oven (preheated to 250 F) and cook for 1.
• 5 to 2 hours (Note that the longer Tah Chin is cooked, the thicker the Tah Dig- delicious crispy layer of rice at the bottom- will be).
• When cooked, remove the lid and let cool for a few minutes.
• Place an inverted large dish over the pot and turn it over.
• Tap the pot in order to loosen the contents inside (The contents should fall on the dish in one piece with the Tah Dig on the outside).

PERSIAN CHICKEN WITH TURMERIC AND LIME

Steps:

• Mix chicken, onion, turmeric, chopped garlic, lime juice, 1 Tbsp. oil, 2 tsp. cumin, 1 tsp. salt, and 3/4 tsp. pepper in a medium bowl.
• Heat 1 Tbsp. oil over medium in a heavy medium saucepan. Add rice and smashed garlic and cook, stirring frequently, until lightly toasted and fragrant, 1-2 minutes. Stir in cardamom, cinnamon, 1/4 tsp. salt, and remaining 1/4 tsp. cumin and 1/4 tsp. pepper. Add 1 3/4 cups water and bring to a boil, then reduce heat and gently simmer, covered, until water is evaporated and rice is cooked, 18-20 minutes. Remove from heat. Let sit, covered, until ready to serve.
• Meanwhile, heat remaining 1 Tbsp. oil over medium-high in a large skillet until very hot but not smoking. Add chicken mixture and cook, stirring occasionally, until chicken is cooked through, 6-8 minutes. Remove from heat. Stir in yogurt, if using, then adjust seasoning to taste. Cover to keep warm.
• Gently toss cucumber, herbs, and remaining 1/4 tsp. salt in a small bowl.
• Fluff rice with a fork and divide among bowls. Spoon chicken over. Top with cucumber salad, pistachios, and sumac, if using. Generously squeeze lime wedges over.

PERSIAN CHICKEN

Steps:

• Slice the onions roughly and fry lightly in a large frying pan in small amount of oil.
• In a bowl or large measuring cup combine the wine, water, curry powder and chicken stock. Pour this into the onions and allow to simmer for about half an hour.
• Slice the mushrooms thickly and cube the chicken. Fry lightly, and then add to the onions simmering in the wine and water mix. Leave simmering for another 10 minutes.
• Meanwhile whip the cream till it just holds shape, then fold in the mayonnaise, and lastly the parsley, finely chopped.
• Remove the chicken, mushrooms, onions and wine from the heat and fold in the cream, mayonnaise and parsley just before serving. Serve on a bed white rice.
• This can also make a really nice vegetarian meal if you leave out the chicken and double the amount of mushrooms, and replace the chicken stock with vegetable stock.