Persian Sabzi Polo and lemon chicken
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Sabzi Polo is a Persian herb saffron and pistachio rice, cooked with barberries and served with a mixture of herbs from dill, chervil and tarragon. For this we cook today lemon chicken legs with tender and mild garlic.
Sabzi Polo is a Persian herb saffron and pistachio rice, cooked with barberries and served with a mixture of herbs from dill, chervil and tarragon. For this we cook today lemon chicken legs with tender and mild garlic.
portions Preparation cooking time
2people 15Minutes 35Minutes
portions Preparation
2people 15Minutes
cooking time
35Minutes
Ingredients
servings: people
Units:
Ingredients
servings: people
Units:
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Instructions
lemon chicken
  1. bring kettle with some water to a boil. Soak barberries with a pinch of sugar and a little hot water. The saffron also soak about 3 EL hot water.
  2. Preheat oven to 180 ° C. Garlic clean and lightly crush. Wash lemon and cut into slices. Chicken (legs) salt, pepper and sprinkle with paprika. A little massage. Heat the olive oil in a roasting pan or ovenproof skillet and sear the chicken meat in it from all sides. fry garlic and lemon slices briefly and then pour in the chicken stock. Simmer everything about 25 minutes om oven.
Persian herb rice "Sabzi Polo"
  1. Basmati rice rinse well and drain. pour over 350 ml of boiling water and a teaspoon of salt and let them go in a tightly sealed pot over low heat 15 minutes. The water should then have been completely absorbed by the rice.
  2. Add the saffron (incl. saffron water) to the rice, stir well and let rest 10 minutes.
  3. Herb chop. The ratio of the herbs is part 1 dill, chervil and 1 part 1 / 3 tarragon. Herbs, barberry and chopped pistachios (keep some back to it later to spread over the rice) give to the rice and mix.
  4. Herb rice serve with lemon chicken and serve sprinkled with pistachios.