Pilaf with chicken and saffron
6 servings
50 minutes
Chicken and saffron pilaf is an exquisite dish that combines the tenderness of chicken meat, the aroma of saffron, and the rich flavor of spices. Saffron, known as the golden spice, adds a refined taste and appetizing color to the pilaf. This dish was born at the intersection of Eastern and European culinary traditions, incorporating the best from both cultures. The preparation begins with frying onions, carrots, and chicken to create a base of rich aromas. Then rice is added, absorbing spices and broth to become fluffy and flavorful. Whole garlic adds depth to the taste. Pilaf is perfect for family dinners and festive gatherings, filling the home with warmth and comfort. It pairs wonderfully with fresh vegetables and herbs, making the meal balanced and harmonious.
1
First, prepare the ingredients. Finely chop the onion. Grate the carrot. Cut the pre-cooked chicken meat. Rinse the rice. Peel the garlic but do not chop.
- Onion: 1 piece
- Carrot: 1 piece
- Chicken: 300 g
- Rice: 1.5 glass
- Garlic: 2 pieces
2
In a frying pan (preferably with a thick bottom) add vegetable oil and onion, let it fry for a couple of minutes, then add chicken meat and fry for 5 minutes, add carrot and leave for another 5 minutes.
- Vegetable oil: 3 tablespoons
- Onion: 1 piece
- Chicken: 300 g
- Carrot: 1 piece
3
Add rice to the pan, stir, and let it simmer for 3-5 minutes, then add salt, pepper to taste, and saffron.
- Rice: 1.5 glass
- Salt: to taste
- Ground black pepper: to taste
- Saffron: pinch
4
Add chicken broth, stir, place the whole garlic in the pilaf and let it cook for 15 minutes without stirring (you can occasionally push the rice from the edges to the center with a spoon).
- Chicken broth: 3 glasss
- Garlic: 2 pieces
5
Cook with the lid slightly open for 5 minutes, then close the lid until fully cooked.
