Recipezaar: Iranian/Persian,Chicken recipes

Josh's Curry Chicken

Mon, 08 Jan 2001 20:15:06 -0500

I used sour cream in this recipe instead of the plain yogurt that is found in many dishes from western Asia and the middle east. -- posted by Josh Drinkwater

Couscous with Chicken and Tomatoes

Wed, 08 Aug 2001 18:32:24 -0400

-- posted by Sackville

Persian Chicken Pilaf

Thu, 08 Nov 2001 18:06:39 -0500

-- posted by LikeItLoveIt

Persian Chicken - Tah Cheen

Fri, 16 Aug 2002 18:06:28 -0400

Tah Cheen, means "arranged at the bottom of the pot" in Persian. -- posted by Sue L

walnut chicken

Tue, 20 Jan 2004 20:00:46 -0500

this is a traditional persian dish according to cooking light. my family loved this! -- posted by chia

Pomegranate Chicken or Duck

Tue, 03 Feb 2004 20:01:05 -0500

In response to a recipe request. -- posted by evelyn/athens

Fesenjan (Iranian Special Occasion Dish)

Tue, 25 May 2004 20:00:16 -0400

I had this marvelous dish in a Mediterranean Cafe. The fragrance is wonderful and the taste sublime. -- posted by KerryBnTX

Fruity Persian Chicken That's Just a Bit Nuts

Tue, 12 Apr 2005 09:51:40 -0400

This recipe was created for RSC #6. I've always adored chicken together with fruit and nuts. -- posted by Mirj

Roast Chicken With Rice and Fruit Stuffing

Tue, 12 Apr 2005 09:58:38 -0400

Created for RSC #6. This dish can be nice and homey, or elegant enough for company. -- posted by Mirj

Tahcheen (Tah-Chin)

Mon, 11 Sep 2006 19:10:55 -0400

Found at an Iranian site. Although this takes time, it looks delicious! -- posted by Elmotoo

Iranian Potato Salad

Mon, 06 Nov 2006 20:07:35 -0500

A traditional Iranian dish made for special occasions. It is similar to American potato salad, but with chicken and lots of lemon. Very refreshing. A great summer side dish. Cooking time includes setting time. -- posted by Bitter Moon

Persian Slow-Cooked Chicken

Tue, 02 Jan 2007 17:22:28 -0500

A golden-coloured casserole with a mellow spiced flavour. An easy supper dish to serve with Basmati rice. Adapted from Slow Cooker book by Sara Lewis. -- posted by Chef #375838

Lubia Polow

Mon, 16 Apr 2007 22:58:54 -0400

A Persian dish of rice with green beans. From New Food of Life cookbook, one of my favorite cookbooks. I always significantly reduce the amount of oil called for, but I copied the recipe as it appears in the book. -- posted by Canuck Mum

Persian Chicken or Duck in Pomegranate Walnut Sauce (Fesenjan)

Fri, 08 Jun 2007 22:03:05 -0400

Fesenjan, also known as khoresht-e fesenjan, is typically made for special occasions in Iran. It is traditionally made with duck or pheasant in the north of the country along the Caspian sea. It is a thick, rich, sweet-sour dish that improves in flavor the next day. Pomegranate syrup, sometimes called pomegranate molasses, is available in most Middle Eastern and health food stores (make sure it does not say "sour" ) If using fresh pomegranate juice, use 1 1/2 to 2 cups and reduce the stock or water. Adding a 1/2 tsp ground cardamom or 1/2 tsp cinnamon when sautéing the onions will add a richer flavor. Add more sugar if the sauce is too tart, or lime or lemon juice if it is too sweet. A peeled and cubed eggplant is sometimes added. Sauté the eggplant along with the onions. You may need to add a little more liquid as it simmers. -- posted by NcMysteryShopper

Oven-Baked Chicken Thighs

Tue, 21 Aug 2007 21:46:26 -0400

Chicken thighs have been the real bread and butter of my diet since my second year of college, when I started having to cover my own grocery bills :) This has become my all-time favorite way to spice them. -- posted by I'm cookin', good lookin!

Al Kabsa - Ancient Arabian Chicken and Fragrant Rice

Tue, 04 Mar 2008 01:27:35 -0500

This classic Arabian dish is Saudi Arabian in origin, and is believed to originate from the nomadic Bedouin tribes centuries ago. Arabic cuisine has its roots in tent cookery. Nomadic tribes could use only transportable foods such as rice and dates, or their nomadic stock like sheep and camels in their recipes. As the caravans journeyed throughout the Middle East, new seasonings and vegetables were discovered and added to the existing repertoire. Each new discovery was incorporated into the diet in quantities palatable to a particular tribe - a fact that many cooks believe is responsible for the anomalies found in some Arabic dishes today. You can use lamb (or camel !!) in this dish, but it is more usual to make it with chicken nowadays. I have a recipe posted on Zaar for the Kabsa spice mix needed in this recipe. Recipe #290159 -- posted by French Tart

Joojeh Kabob (Persian Style Grilled Chicken)

Fri, 16 May 2008 13:15:38 -0400

I've made this recipe using chicken thighs and legs and it comes out great. Not sure where I got it but now it resides in my recipe box as a featured part of my list of dishes I make for company. Makes a great cold dish for picnics after being cooked at an earlier time. -- posted by Celticevergreen

Persian Chicken Breasts

Mon, 14 Sep 2009 18:41:02 -0400

Years ago, when I cooked for a caterer, we catered an affair for Frank Purdue (of chicken fame!) at the Boston Aquarium. This was what he chose as one of the dishes featuring his chicken. I fell in love with it! -- posted by davianng