Today’s recipe is one of one my most successful food attempts of all time. It is close-your-eyes-and-enjoy-the-moment delicious. My husband told me that this is the best way I’ve ever made chicken and that I have to make it again.
Now, that’s what I like to hear.
I have honestly never thought of trying Persian food before yesterday. Our neighbor down the hall is leaving the island in a few months, and he offered us the spices, food, and first aid stuff he doesn’t plan to use before he leaves. Do we have the most awesome neighbors ever, or what? Some of the spices he gave us are used in Persian food. He explained their uses enough to me to be able to Google intelligently and find some yummy recipes.
Behold, zeerah polow and chicken.
Zeerah polow is rice with cumin seeds. This and the chicken should take about four hours to make the right way, but I only had an hour before dinner time, so I sped things up a bit. Here’s Zeerah Polow in cut-time.
Gather your ingredients:
- Brown rice, 3 cups
- Cumin seeds, 3 tablespoons
- One chicken quarter or two breasts
- Olive oil
- Plain yogurt, one cup
- Dried mint, 1 tablespoon
- Garlic powder, 1/2 tablespoon
- Black pepper, 1/2 teaspoon
- Paprika, 1 teaspoon
- Salt, 1/2 tablespoon
- Flour, one cup
Rinse rice until the water is clear. Boil six cups of water and add rice. Simmer. Scoop rice from the bottom of the pan to the top every few minutes.
Toast the cumin seeds in a pan. Set aside.
When the rice is done, drain rice and mix with cumin seeds.
Meanwhile, prepare the chicken. Cut into strips.
Mix garlic powder and yogurt. Let chicken marinate in the mixture for ten minutes.
Mix flour and rest of spices in another bowl.
Heat oil 1/4 inch deep in a skillet. Coat chicken in flour/spice mixture and fry in oil until the chicken is cooked and the batter is crispy.
Serve with limes. Enjoy!