How to prepare the most different barberry pilaf majlisi        

Zarashak Plou is one of the traditional Iranian rice dishes, which you can prepare with chicken and pomegranate paste this time.

The best: Zarshak Plou is one of the traditional Iranian rice dishes that you can prepare this time Zarshak Plou with chicken and pomegranate paste, which has a unique taste and is a great option for parties and gatherings.

You can serve this delicious Barshak Pilu next to a saffron rice and make a great meal. Zershak pilaf with chicken and pomegranate paste has a malty taste, and you can increase or decrease the sourness and sweetness of this dish according to your taste.


Chicken 2 pieces

1 onion

Pomegranate paste 2 tbsp

Tomato paste 1 tbsp

Parsley and dried mint, 1 teaspoon of each

Walnuts 1 cup

Salt, black pepper, turmeric, paprika as needed

How to prepare barberry rice with chicken and pomegranate paste

First step: preparation

First you need to season the chicken breast or thigh, you can season the chicken at night and have it ready for tomorrow. Mix the chicken breast or thigh with spices, a little saffron and a chopped or grated onion and leave it for 1 hour for the chicken to eat.

Second step: roasting

Next, pour frying oil into a pan and separate the seasoned chicken from the onion and fry both sides in the pan until golden and then remove from the pan, grate an onion in the same pan and Fry a little until it becomes light.

Third step: adding pomegranate and walnut paste

Next, you should add the ground walnuts to the onion and fry until the raw smell of the walnuts is removed, then add the pomegranate paste and the gouache paste.

Fourth step: cooking the chicken

Next, you should put the chickens in the sauce and pour 1 cup of water on the ingredients and let it cook well and the sauce thickens. Next to this delicious chicken, cook the rice and mix it with a little barberry and saffron and serve. Enjoy your meal

Tips and tricks for cooking barberry rice with chicken and pomegranate paste

You can use sour pomegranate paste with a little sugar to give it a molasses taste.

The number of chickens depends on the number of people you want to serve and you can use breast or thighs and sides.

If the chicken is still raw and not fully cooked, add water again.

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