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One-Pan Persian Chicken & Rice
Ingredients
  • subheading: UNITS USM ½X:
  • 1 ½ cup basmati rice - or other long grain rice- see notes.
  • 6 pieces bone-in, skin-on chicken- a mix of breasts and thighs are perfect
  • Salt to taste (1 teaspoon salt per pound of chicken)
  • 2 to 3 tablespoons olive oil
  • One red onion thinly sliced
  • 4 garlic cloves, rough chopped
  • 2 cups water
  • ¼ teaspoon salt
  • 1 tablespoon barberries, optional
  • Pinch saffron, crumbled (or sub ¼ teaspoon ground turmeric)
  • Optional garnishes: Flat leaf parsley, cilantro, pomegranate seeds, nuts ( slivered almonds, slivered pistachios)
  • subheading: Baharat Spice:
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon black pepper
  • ½ teaspoon cardamom
  • ½ teaspoon allspice
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground cloves
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