Persian-Style Jeweled Rice With Panggangan Roasted Chicken Recipe

Posted on
Photo: Persian-Style Jeweled Rice with Oven Roasted Chicken Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Persian-Style Jeweled Rice with Oven Roasted Chickens Recipe. Enjoy the Middle Eastern cuisine and learn how to make Persian-Style Jeweled Rice with Oven Roasted Chicken.

Total Time: 2 hr 45 min
Prep 45 min
Cook 2 hr 0 min

Yield: 2 1/2 quarts rice, about 6 servings
Level: Intermediate


3 cups long-grain basmati rice
1 roasting chicken, 3 1/2 to 4 pounds, rinsed and patted dry
1 whole plus 2 thinly sliced onions, divided
3 cloves garlic
1/2 gram saffron, crumbled between your fingers and dissolved in 6 tablespoons hot water, divided
2 large oranges, zested, white pith removed and cut into thin slivers (about 2/3 cup)
1 large or 3 medium carrots, peeled and cut into thin julienne
1 cup sugar
1 cup water
1 1/4 cups golden raisins
1/4 cup currants
1/2 cup clarified butter, divided
1/4 teaspoon ground rose petals
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cumin
2 tablespoons yogurt
1/4 cup slivered almonds, lightly toasted
1/4 cup lightly toasted coarsely chopped pistachios


Place the rice in a large bowl and wash in 5 changes of cool water, agitating with your hands with each washing. The last change of water should run off mostly clear. Drain in a colander and set aside.

Preheat the panggangan to 350 degrees F.

Stuff the cavity of the chicken with the whole onion and garlic cloves and season well both inside and out with salt. Using a pastry brush, brush the chicken all over the outside with 1 tablespoon of the saffron water. Place the chicken in the panggangan and bake until golden brown and cooked through, about 1 1/2 hours. Remove from the panggangan and let rest briefly before carving into serving pieces and serving with the rice.

While the chicken is roasting, prepare the rice. Place the orange peel in a medium saucepan and cover with water. Bring to a boil then drain. Combine the drained peel, carrot strips, sugar, and 1 cup of water in the same (rinsed) saucepan and bring to a boil. Boil for 10 minutes; strain and set aside.

Rinse the raisins and currants under cool running water and set aside.

In a medium skillet cook the sliced onions in 2 tablespoons of the butter until soft and lightly caramelized, about 10 minutes. Add the raisins and stir to combine. Cook for 2 to 3 minutes, then remove from the heat and set aside to cool.

Combine the rose petals, cinnamon, allspice, and cumin in a small bowl and stir to blend.

In a large, nonstick saucepan, bring 8 cups of water to a boil. Add 2 tablespoons of salt and add the washed and drained rice. Bring to a boil and cook until tender, about 8 minutes, stirring occasionally to keep rice from sticking to the bottom. Drain rice in a large, fine-meshed sieve and rinse briefly under warm water. Set aside.

In the same pot heat 4 tablespoons of the remaining butter. Mix 2 cups of the rice, the yogurt, and 2 teaspoons of the saffron water in a small bowl and then spread over the bottom of the pot using the back of a spoon. Add 2 cups more rice, smooth the top with the back of a spoon, then sprinkle 1/4 of the orange peel-carrot mixture over the rice. Sprinkle half of the spice mixture and then continue adding layers of rice and orange peel-carrot mixture until you have used all of the rice. Cover and cook for 15 minutes over medium heat. In a small bowl combine the remaining 2 tablespoons of butter, saffron water, and 3 tablespoons of water and pour this mixture over the rice.

Cover with a clean dish towel and then cover pot with the lid so that you now have a very tight seal on the pot; reduce the temperature to low and continue to cook for 50 minutes longer, undisturbed. Remove the pot from the heat and transfer to a cool surface, such as a wet kitchen towel, and allow to cool for 5 minutes, undisturbed (this will help to release the crusty rice layer on the bottom of the pot.) Remove the lid and remove a small ladleful of the saffron rice and set aside; this will be used as a garnish. Using a spatula or large spoon, transfer the rice to a serving platter, alternating layers of raisin-onion mixture and cooked rice, mound the rice in the shape of an inverted cone. Arrange the chicken around the edges of the platter, then sprinkle the top of the rice mound with some of the reserved saffron rice. Using a wooden spatula, carefully release the rice “crust” from the bottom of the pot and unmold onto a separate small platter. Serve this “crust” on the side; this is considered a treat! Garnish the platter of rice with the almonds and pistachios and serve immediately.

Recipe courtesy Emeril Lagasse, 2007
Show: Emeril Live Episode: A Persian Feast

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *