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.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Crush the saffron threads in a small bowl and add 2 tablespoons of hot water to make a saffron infusion. Set aside.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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

Serving size	(2118.1g)

Amount per serving	% Daily Value*
Calories	2256.3

Total Fat 111.3g	0%
Saturated Fat 35.0g	0%
Polyunsaturated Fat 16.8g
Cholesterol 581.1mg	0%
Sodium 2821.4mg	0%
Total Carbohydrate 189.4g	0%
Dietary Fiber 10.8g	0%
Total Sugars 61.9g
Protein 140.0g	0%

Vitamin D 17.0IU	0%
Calcium 295.0mg	0%
Iron 15.6mg	0%
Potassium 2367.4mg	0%

*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.

Source of Calories

Fat: 43.2%

Protein: 24.1%

Carbs: 32.7%