Persian Chelo with Chicken

Name: Persian Chelo with Chicken
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Cuisine: Persian Plateau & Isfahan
Ingredients: 0.5 cup butter; 1 cup onion; 1 tsp ground allspice; 1 tsp ground cinnamon; 0.5 tsp ground black pepper; 0.5 tsp salt; 2 cup basmati rice; 3 cup water; 0.25 cup olive oil; 2 cup onions; 1 tbsp garlic; 1 tbsp cinnamon; 1 tbsp ground ginger; 1 tbsp ground cumin; 1 tbsp ground coriander; 1 tsp cayenne pepper; 2 tsp turmeric; 2 lb chicken thighs; 0.5 tsp salt; 0.5 tsp pepper; 1 cup canned tomato; 1 cup chicken stock; 6 cup spinach; 0.75 cup raisins; 2 tbsp fresh mint; 2 tbsp pistachios; 2 tbsp candied orange peel

Chicken, basmati rice and coriander steamed and spiced with allspice and cinnamon. Finish with pistachios and candied orange.

2 hr · Serves 6 · Takes some skill

Method

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Time: Prep 30 min · Cook 90 min · 120 min total
Difficulty: hard

1
Soak the rice for at least half an hour, drain and rinse until water runs clear. Melt 3 tbsp butter in a heavy pot over medium heat. Add onions and saute for 5 minutes or until softened.
5 min
2
Add allspice, cinnamon and black pepper. Season with salt. Cook for 1 minute or until fragrant.
1 min
3
Add rice and water and bring to a boil. Cover, reduce heat to low and steam for 10 to 12 minutes or until slightly el dente.
12 min
4
Remove from heat and spread rice on a baking sheet to cool. Season with more salt if needed.
5
For the chicken filling: Heat 1 tbsp of oil in a skillet over medium heat. Add onions and saute for 6 to 8 minutes or until just beginning to brown. Add remaining oil and stir in garlic, cinnamon, ginger, cumin, coriander, cayenne pepper and turmeric, and cook for 1 minute or until fragrant.
6
Season chicken with salt and pepper. Add chicken to skillet and saute for 5 minutes or until beginning to brown. Add tomatoes and stock and bring to a boil.
5 min
7
Reduce heat and simmer for 10 minutes or until sauce is thick and chicken is no longer pink. Add spinach and raisins and cook for 2 more minutes or until spinach wilts. Stir in mint. Taste for seasoning and allow to cool for 10 minutes.
8
Melt remaining butter in a 10 inch nonstick skillet over medium heat until butter is foamy. Remove and reserve 2 tbsp of melted butter. Remove pan from heat and add half of rice, spreading it evenly over base of skillet. Use a spatula to compress the rice slightly. Spoon chicken misture over the rice in an even layer. Finish with remaining rice, again compressing with a spatula. Use the handle of a wooden spoon to make a hole down through the centre of the mixture to let steam escape. Drizzle with reserved butter.
9
Cover and cook over medium heat for 25 to 30 minutes or until rice has formed a golden crust on the bottom. Watch so it does not get too dark. Remove from heat and let stand for 5 minutes. Use a spatula to loosen sides. Reverse pan onto a large serving plate to the golden bottom is on the top.
10
Break up mixture with a spoon. Garnish with pistachios and candied orange.