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recipe for cooking Akbar chicken and pomegranate sauce with saffron

This delicious and fragrant food called Akbar chicken and pomegranate sauce with Iranian saffron is a delicious Iranian food that is cooked as follows. Follow the continuation of this cooking article in the cooking section of the rowhanisaffron site.

ingredients :

  • 1 month old chick = 1 pc
  • Medium onion = 1 piece
  • Butter = 150 grams
  • Oil = to the extent necessary
  • Salt, turmeric, black pepper, turmeric = as needed
  • Sour lemon juice = as needed
  • Saffron = to the extent necessary

Instruction :

One of the things that is very, very important in preparing Akbar chicken is the use of whole chicken but young chicken. In meat and protein stores, you can definitely find one-month-old chickens, which are also known by the same name as Akbar Jojeh. If not available, we can use whole chicken thighs. Anyway, after preparing it, the chicken or chicken should be tasted after washing. In this way, we should taste it with salt and black pepper and two spoons of sour lemon juice, which should be fresh, that is, completely inside and outside the chicken. Dip in the sauce and cover with cling film and allow to rest overnight in the refrigerator overnight.

Now, after the chicken is completely rested, pour 1/2 cup of water into the pot and then pour about 2 cups of oil into the pot. You may be surprised! But in fact, our chicken Akbar is going to be cooked and fried in oil. We put the chicken in a pot, the chicken itself pours water little by little and it is cooked and colored well with a lot of oil. The oil should be enough to cover the chicken. I divided the chicken into two parts to make sure the chicken was fully cooked and easier to serve.

Now add the butter and let the butter melt in the oil little by little.

Now roll the onion we had and add it to the boiling oil and butter. We must make the door of the pen method and our heat must be gentle. The cooking and gilding time of Akbar our chicken will be between 1 to 1 and a half hours, depending on the size of the chicken or chicken.

Now, for seasoning and food coloring, brew 1 teaspoon of saffron with a little boiling water and then add salt, turmeric and a little pepper. I also added a little coriander seed powder for its aroma. Do not add it if you do not like it.

Now it is time to add sour lemon juice. Add 2 to 3 tablespoons of sour lemon juice and mix them together.

Then, while cooking and frying the chicken, we add this saffron sauce to it.

Be sure to turn the chicken over a few times during cooking so that both sides are well golden and well-colored and do not burn!

After the allotted time is over and the chickens are fully cooked, well-colored and roasted, they are ready to serve. When cooking Akbar, we have to prepare the chicken.

As you know, Akbar Jojeh is served with a famous sauce, which is actually pomegranate sauce. Usually, this sauce is prepared from smooth pomegranate paste. If your ribbon was firm and you wanted to dilute it, you can fry it with a little butter and then serve it as a sauce next to this food.