This recipe will help you to make a restaurant dish at home!
The Persian rice might take more time than your regular one but it is totally worth it. Also, this is a great recipe to make for a large group of people or just to pre make your lunches. If you don’t want to add chicken, roasted veggies are a delicious way to go.
Ingredients:
- 1 cup of shredded chicken, roasted
- 1 cup of rice, basmati
- 2 tbsp of plain yogurt
- A pinch of saffron, small
- 3 tbsp of raisins
- 1 tbsp of sugar
- Salt to taste
Instructions
- Add the rice in a large bowl, wash it a couple of times until the water looks clear.
- When the water looks clear, add a pinch of salt and let the rice soak for at least 2 hours. It might sound too much but the results would be so much better.
- In a large pot, over low heat, add 3 cups of water. Bring to boil.
- While the water is getting hot, take a bowl and mix together the sugar and saffron.
- Grind these ingredients until completely pulverized.
- When the water is boiling, add about 4 tbsp of hot water to the pulverized saffron and stir to combine.
- Add the cup of rice into the boiling water and cook for 10 minutes, stirring every know and then.
- After 10 minutes your rice should be tender and it would be time to remove it from heat and strain it.
- In a separate bowl, combine the yogurt and saffron mixture.
- Combine the rice and yogurt. Stir well.
- Add the shredded chicken which can be roasted or grilled. I recommend using roasted chicken.
- And finally, add the raisins and mix to serve!