Serresh Pollo Persian Chicken and Rice with Fried Onions Raisi
Transport your taste buds to the heart of Persian cuisine with Serresh Pollo, a stunning dish of fragrant chicken and rice adorned with crispy fried onions and plump raisins. This Persian-inspired recipe masterfully balances warm spices like turmeric, cinnamon, and cardamom with the delicate floral notes of saffron-infused rice. Juicy, tender chicken thighs are layered with golden-fried onions and caramel-like raisins, then steamed to perfection for a showstopping one-pot meal. With its vivid flavors, enticing aromas, and eye-catching presentation, this dish is perfect for impressing guests or elevating your weeknight dinner. Serve it straight from the pot with a garnish of fried onions and raisins for an authentic Persian culinary experience.
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Recipe Information
Ingredients
- 4 pieces Boneless chicken thighs
- 2 cups Basmati rice
- 2 medium Yellow onions
- 0.5 cup Raisins
- 0.25 teaspoon Saffron threads
- 2 tablespoons Hot water
- 1 teaspoon Turmeric powder
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cardamom
- 2 tablespoons Butter or ghee
- 2 tablespoons Vegetable oil
- 1 teaspoons Salt
- 0.5 teaspoon Black pepper
- 3 cups Water
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in cold water for 30 minutes, then drain and set aside.
Crush the saffron threads in a small bowl and add 2 tablespoons of hot water to make a saffron infusion. Set aside.
Thinly slice the onions into rings. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Fry the onions until golden brown and crispy, about 10-15 minutes. Remove with a slotted spoon and set aside on paper towels to drain.
In the same skillet, add the chicken thighs. Season with turmeric, cinnamon, cardamom, salt, and black pepper. Cook for 3-4 minutes on each side until lightly browned.
Pour 1/2 cup of water into the skillet, cover, and let the chicken simmer on low heat for 15-20 minutes until fully cooked. Once done, set the chicken aside and keep warm.
In a large pot, bring 3 cups of water to a boil. Add 1 teaspoon of salt and the soaked, drained basmati rice. Boil for 6-8 minutes until the rice is slightly tender but not fully cooked. Drain the rice in a colander.
In the same pot, melt 2 tablespoons of butter or ghee. Layer half of the rice at the bottom of the pot, followed by the cooked chicken, a sprinkle of fried onions, and raisins. Top with the remaining rice.
Pour the saffron infusion evenly over the rice. Cover the pot with a clean kitchen towel and lid to trap the steam. Cook on low heat for 25-30 minutes to steam the rice and infuse the flavors.
Once done, gently fluff the rice with a fork. Serve the rice and chicken on a platter, garnished with the remaining fried onions and raisins.
Nutrition Facts
Calories |
2256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.3 g | 143% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 581 mg | 194% | |
| Sodium | 2821 mg | 123% | |
| Total Carbohydrate | 189.4 g | 69% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 61.9 g | ||
| Protein | 140.0 g | 280% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 295 mg | 23% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2367 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
