Village Cooking Chicken Rice | Rural Life in IRAN | Village Food Secrets

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is higher in protein, while long-grain rice is more economical.

chicken pieces

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces fat, while thighs are often less expensive.

saffron

🥗Healthier: turmeric

💰Cheaper: annatto seeds

Turmeric provides color and health benefits at a lower cost.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried or frozen herbs offer convenience and longer shelf life.

Rinse basmati rice under cold water until water runs clear.

Soak the rice in water for 30 minutes, then drain.

Heat vegetable oil in a large pot over medium heat.

Sauté chopped onion and garlic until translucent, about 5 minutes.

Add chicken pieces and brown on all sides, about 8-10 minutes.

Stir in chopped tomatoes, turmeric, cinnamon, salt, and black pepper.

Cook for another 5 minutes until tomatoes soften.

Add drained rice on top of the chicken mixture without stirring.

Pour water over the rice until just covered, then bring to a boil.

Reduce heat to low, cover, and steam for 25-30 minutes until rice is tender.

In a small bowl, dissolve saffron in lemon juice.

Drizzle saffron mixture over the rice, cover, and let sit for 5 minutes.

Serve the rice with chicken and garnish with fried potatoes and fresh herbs.

Cooking Techniques

Spice Level: