Shadi's One-Pot Turmeric Chicken and Rice

There are so many healing dishes in Persian cooking! My mom used to make this when we were kids. It doesn't have a particular name in Persian. We just call it "berenj va morgh ba zarchoobeh," which means rice and chicken with turmeric. The chicken is cooked first in some water with spices, onion, and garlic. Then we remove the chicken and cook the rice in that broth. Later we shred the chicken and add it back to the pot.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 364 Calories

Ingredients

• 1 teaspoon salt
• 3 tablespoons fresh lemon juice
• 3 cups water
• ¼ teaspoon ground black pepper
• 1 large onion, chopped
• 2 tablespoons chopped fresh parsley
• 6 cloves garlic, minced
• 1 teaspoon ground turmeric
• 2 cups basmati rice
• 1 ½ pounds boneless, skinless chicken breasts
• 1 medium carrot, chopped (Optional)

Recipe Instructions

Step 1

Put the water, chicken breasts, onion, garlic, turmeric, salt, and pepper in a 4-quart pot. Bring to a boil over medium-high heat. Reduce heat to medium, cover, and simmer until chicken is cooked through, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken from pot and set aside.

Step 2

Rinse rice in a sieve under running water a few times to get rid of excess starch.

Step 3

Add rice and carrot to the broth in the pot. Bring to a simmer; reduce heat to medium-low; and simmer, covered, until rice is tender, about 20 minutes.

Step 4

Meanwhile, shred chicken using two forks.

Step 5

Once rice is cooked, fluff it using a fork. Gently mix in shredded chicken and drizzle with lemon juice. Taste and add more salt as needed. Sprinkle with parsley.