Chicken Pomegranate Rice Yalda Night (انار پلو شیرازی (شب یلدا

It was my first time cooking and tasting this food, I changed the recipe by adding chicken strips and cumin to the original recipe, the sour/sweet taste of this food is amazing!


350-400 gr Boneless Skinless chicken breast,

1 red skin pomegranate

one bunch of Coriander,

100-150 gr walnuts,

100-150 gr dried Cranberry (or Raisin),

1 large Onion,

3 cups of Rice

vegetable oil, Turmeric, Salt, Pepper, Saffron

optional: 1 tsp Cumin

remove the seeds from the pomegranate

chop the coriander, cut the onion and walnuts into small cube,

Put the Boneless Skinless chicken breast into a pan, add half cup of water, saffron and salt, let them simmer slowly

 after getting cold the chicken breast make them strips,

 fry thinly sliced 1 large onion with some vegetable oil until golden yellow, add some turmeric

  add chicken strips to the fried onion, turmeric, salt and pepper, saute for 5 mins

add chopped coriander and walnuts small pieces, stir-fry for another 5 mins,

add dried Cranberry (or Raisin), continue frying for 2 mins,

turn off the heat and add pomegranate seeds, please set some aside for decoration

To make rice in such cases that we cook rice with other ingredients, we add less water,

add 3 cups of rice, 1 cup Chicken Liquid, 2 cups of water, more saffron if needed, vegetable oil, salt, pepper, and one table spoon cumin if you like,

put the lid on, turning on the electric rice cooker (or any kind of pot)

During the half time of  the Rice cooking process( after 10-15 mins), while most of the water evaporates,

 add all ingredients and mix with half-cooked rice,

avoid reaching the ingredients in the bottom of the pan,

 the point is: dig some deep holes in the rice mixture with a handle of a (wooden) spoon to make sure the water will evaporate !

put the lid on, and let the cooking process continue on low heat,

 rice cooking time totally : around 45-60 mins


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