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Broad bean pilaf recipe

Broad bean pilaf is one of the delicious Iranian dishes. It is interesting to know that this food has been popular since the Safavid era and at that time was a popular food of kings and courts. Join us in preparing this traditional dish.

Step by step by cooking broad bean pilaf with chicken

Ingredients for bean pilaf with chicken
Rice: 3 cups
Fresh or frozen beans: 2 servings
Fresh or dried dill: 2 servings
Grinded saffron: 1 tbsp
Oil: 2 tbsp
Water: 3 liters
Salt: As needed
Chicken: half a kilo
Garlic: 3 cloves
Onions: 1 medium

broad bean pilaf

How to cook Broad bean pilaf – Recipe of Broad bean pilaf

Step 1:

rice-and-soak-it”>Wash the rice and soak it
Wash the rice and soak it in water and salt for a few hours.

Step 2:

From washing to frying the chickens
Rinse the chicken pieces and then fry them in hot oil. After frying the chicken pieces and turning the surface golden, add the chopped onion and garlic, salt, half a teaspoon of saffron and 1 glass of water until Cook on low heat for 2 hours


Step 3:

Boil rice and beans
Next, boil 2 liters of water in a pot. Then add the rice that you emptied, to the pot of boiling water. When adding rice, the water falls from the boiling temperature, which you have to wait for it to boil again, and When it boils, add the beans and let the rice boil with the beans for 5 to 6 minutes.

Step 4:

Drain the rice
Drain the rice kernels after cooking. No need to test beans.

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Step 5:

Drop the bottom of the pot
Pour a little oil and saffron in the bottom of the pot where we want to brew the pilaf beans and cover the bottom of the pot with the bottom of the pot you want. Then pour a layer of rice and bean mixture and a layer of dill into the pot to Finish all the rice mixture. Put it in a suitable brewing pot and put the rice on medium heat for 5 minutes to steam.

Step 6:

let the rice cook at the right time.
Then lower the flame and let the rice simmer for 40 to 45 minutes. If the rice is dry, you can heat some butter and pour it on it. To decorate on rice, you can brew some rice with saffron and mix it on the rice and serve it with the cooked chicken.

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Secrets of making delicious broad bean pilaf with chicken


Always try to use beans that are fresh and have a green skin because staying in the freezer for a long time changes its taste and color.
Add half a serving of beans to each serving of rice.
In addition to chicken, pilaf beans are eaten with turkey, neck and muscle, and in some cities with fish.
Put the beans in boiling water 5 to 6 minutes before adding them to the rice to soften them, and then cook the beans with the rice being fully brewed.
When boiling beans in water, remove the insoles that sit on them to make the beans more colorful.
Avoid buying and cooking late-cooked beans.
The best and most suitable vegetable is dill, which is better to use fresh.

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