This Persian dish is basically a savoury "cake" made from rice, yogurt, eggs, saffron and chicken. How it all binds together creates this most comforting pillowy texture unlike any other. Because it's cooked in a pot with oil, it has this amazing crispy outer shell. You slice right into it just like a cake, and enjoy the crisp exterior and the soft interior. To me, this is the epitome of comfort food. I urge you to try it. Aside from it tasting so good, I find it's also quite beautiful.
This one is decorated with barberries. You can find them on many online shops or in Eastern Asian supermarkets. You can also substitute them with dried cranberries, slivered pistachios, or almonds. The sky's the limit. The pre-cooked chicken I used in this recipe was chicken breast poached in onions, turmeric, salt and water. You can use any cooked chicken.
Ingredients:
*This recipe includes a stovetop method and an optional oven method.
Steps:
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This seems absolutely delicious and the presentation is unique. Can't wait to try it this weekend. I might even try some variants, for example, using raw chicken instead of cooked chicken. The chicken juices should make the rice extra flavorful, and the chicken fat should help with browning as well (so I might use a bit less oil). Raw chicken should be thoroughly cooked with 45 mins of steaming so there shouldn't be any food safety issues. I might add a vegetable layer as well, or mix some peas,etc throughout the rice.
Hi Bryguy! I love love love where your mind is going with using this recipe as a base idea! I am all for it! If something works well for you, share it here, please.
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