- 2 cups uncooked rice
- 850-900 g boneless & skinless chicken breast or thigh, cut into 1 inch pieces
- 1/2 cup pomegranate paste or concentrated pomegranate
- 4 cups finely chopped fresh cilantro
- 1/4 cup dried parsley
- 1 large onion, finely chopped
- 1 teaspoon turmeric powder
- 2 teaspoons ground cumin
- ground saffron
- vegetable oil
- salt & black pepper to taste
- thin bread, I used pita bread
Place rice in a large bowl; pour lukewarm water, stir and pour off the water. Repeat four times until water runs clear.
Then soak rice in salted (with 1-2 tablespoons salt) lukewarm water for an hour.
Meanwhile, heat 3-tablespoons oil in a pot over medium heat. Add onion and sauté until golden.
Increase heat to medium-high. Add chicken and cook until no longer pink.
Add turmeric powder and stir gently. Add 1/2 cup warm water and bring to a boil. Reduce heat to medium and cook covered until chicken is completely cooked.
Add the pomegranate paste, cumin, salt and pepper. Stir well, taste and adjust seasonings. Set aside.
Pour water in a large non-stick pot (until it is 3/4-full), add 1 tablespoon salt and bring to a boil over high heat.
Drain the rice and add to the boiling water and cook uncovered until rice is a little tender (not quite tender) about 4 minutes, stirring once or twice. Remove from the stove and drain the rice in a colander.
Pour 3 tablespoons oil in the non-stick pot. Place a layer of thin bread in pot to cover the bottom of the pot.
Place a layer of the rice over the bread. Then place a layer of the chicken on the rice.
Sprinkle 1-tablespoon dried parsley and a layer of cilantro over. Sprinkle with 1/8 teaspoon saffron.
Keep layering until all the rice, chicken, cilantro and parsley are used (be generous with saffron ;)). Mix a little and make a nice mound in the middle.
Using handle of a wooden spoon, make deep holes in rice.
Mix 1/3 cup water and 5 tablespoons oil and pour over the rice. Sprinkle with 1/4 teaspoon saffron.
Put the lid on and cook over medium-high heat until it begins to steam, about 4-5 minutes.
Then wrap a kitchen towel around underside of the pot lid, making sure it is secured on top and away from heat.
Reduce the heat to low and cook for approximately 35-45 minutes. Do not overcook, or it becomes too mushy.
When cilantro rice is ready, remove from the heat. Wet a towel with cold water and place the pot on the wet towel for a few moments (it helps to release Tah-deeg (crispy bread) from the bottom of pot).
Transfer rice to a serving dish and pour the melted butter over.
For crispy bread crust (Tah-deeg); carefully remove the crusty bottom with a spatula in one whole piece.