- 2 cups uncooked rice
- 850-900 g boneless & skinless chicken breast or thigh, cut into 1 inch pieces
- 1/2 cup pomegranate molasses
- 4 cups finely chopped fresh cilantro
- 1/4 cup dried parsley
- 1 large onion, finely chopped
- 1 teaspoon turmeric powder
- 2 teaspoons ground cumin
- ground saffron
- vegetable oil
- salt & black pepper to taste
- thin bread, I used pita bread
Place rice in a large bowl; pour lukewarm water, stir and pour off the water. Repeat four times until water runs clear.
Then soak rice in salted (with 1-2 tablespoons salt) lukewarm water for an hour.
Meanwhile, heat 3-tablespoons oil in a pot over medium heat. Add onion and sauté until golden.
Increase heat to medium-high. Add chicken and cook until no longer pink.
Add turmeric powder and stir gently. Add 1/2 cup warm water and bring to a boil. Reduce heat to medium and cook covered until chicken is completely cooked.
Add pomegranate molasses, cumin, salt and pepper. Stir well, taste and adjust seasonings. Set aside.
Pour water in a large non-stick pot (until it is 3/4-full), add 1 tablespoon salt and bring to a boil over high heat.
Drain the rice and add to the boiling water and cook uncovered until rice is a little tender (not quite tender) about 4 minutes, stirring once or twice. Remove from the stove and drain the rice in a colander.
Pour 3 tablespoons oil in the non-stick pot. Place a layer of thin bread in pot to cover the bottom of the pot.
Place a layer of the rice over the bread. Then place a layer of the chicken on the rice.
Sprinkle 1-tablespoon dried parsley and a layer of cilantro over. Sprinkle with 1/8 teaspoon saffron.
Keep layering until all the rice, chicken, cilantro and parsley are used (be generous with saffron ;)). Mix a little and make a nice mound in the middle.
Using handle of a wooden spoon, make deep holes in rice.
Mix 1/3 cup water and 5 tablespoons oil and pour over the rice. Sprinkle with 1/4 teaspoon saffron.
Put the lid on and cook over medium-high heat until it begins to steam, about 4-5 minutes.
Then wrap a kitchen towel around underside of the pot lid, making sure it is secured on top and away from heat.
Reduce the heat to low and cook for approximately 35-45 minutes. Do not overcook, or it becomes too mushy.
When cilantro rice is ready, remove from the heat. Wet a towel with cold water and place the pot on the wet towel for a few moments (it helps to release Tah-deeg (crispy bread) from the bottom of pot).
Transfer rice to a serving dish and pour the melted butter over.
For crispy bread crust (Tah-deeg); carefully remove the crusty bottom with a spatula in one whole piece.