Persian Goboli with Caramelized Onions, Spiced Chicken, Potatoes and Golden Rice [OC]
Persian Goboli with Caramelized Onions, Spiced Chicken, Potatoes and Golden Rice [OC]
by shihab1977
1 Comment
shihab1977
PERSIAN GOBOLI Serves 6
#INGREDIENTS:
– 4 cups basmati rice (soaked 30 min)
– 1.5 kg chicken (bone-in pieces)
– 1.5 cups dried chickpeas (soaked overnight)
– 4 large onions (sliced)
– 3 large potatoes (cubed)
– 1/2 cup raisins
– 4-6 dried limes (pierced)
– 2 tbsp ground cardamom
– 1 tbsp cinnamon
– 2 tsp turmeric
– 1 tsp black pepper
– 4-5 bay leaves
– 1/2 cup vegetable oil
– Salt to taste
#PREPARATION:
– Soak chickpeas overnight in water with 1 tsp baking soda – Drain and cook chickpeas separately in fresh water 45-60 minutes until just tender (not mushy) – Drain cooked chickpeas and set aside – Soak rice in salted water 30 minutes, drain before using
#METHOD:
Stage 1 – Foundation
1. Heat oil in large heavy pot. Fry sliced onions over medium heat 20-25 minutes until deep golden and caramelized remove and drain
2. In same oil, fry potato cubes 12-15 minutes until golden and crispy remove and drain
Stage 2 – Broth
3. Brown chicken pieces in same pot. Season with salt, turmeric, black pepper
4. Add cardamom, cinnamon, bay leaves, and pierced dried limes. Stir 1 minute
5. Add water to barely cover chicken. Simmer gently 25-30 minutes until tender
Stage 3 – Rice
6. Remove chicken, strain broth keep dried limes return broth to pot
7. Bring broth to boil. Drain soaked rice and add to boiling broth. Stir once, reduce to low heat
8. Cover tightly, simmer 20 minutes without lifting lid
Stage 4 – Assembly
9. Gently fold in cooked chickpeas and half the caramelized onions. Nestle chicken pieces on top
10. Scatter fried potatoes over top. Cover with clean kitchen towel, then lid
11. Steam on lowest heat 30 minutes
12. Rest off heat 10 minutes covered
#NOTES: – Dried limes are essential find at Middle Eastern stores
– Don’t rush the onion caramelization this creates the signature flavor
– The broth must be deeply flavorful before cooking rice the rice absorbs it and turns golden
-Rice cooks directly in spiced broth (unlike other Persian rice) creating the unique golden color and flavor
1 Comment
PERSIAN GOBOLI Serves 6
#INGREDIENTS:
– 4 cups basmati rice (soaked 30 min)
– 1.5 kg chicken (bone-in pieces)
– 1.5 cups dried chickpeas (soaked overnight)
– 4 large onions (sliced)
– 3 large potatoes (cubed)
– 1/2 cup raisins
– 4-6 dried limes (pierced)
– 2 tbsp ground cardamom
– 1 tbsp cinnamon
– 2 tsp turmeric
– 1 tsp black pepper
– 4-5 bay leaves
– 1/2 cup vegetable oil
– Salt to taste
#PREPARATION:
– Soak chickpeas overnight in water with 1 tsp baking soda
– Drain and cook chickpeas separately in fresh water 45-60 minutes until just tender (not mushy)
– Drain cooked chickpeas and set aside
– Soak rice in salted water 30 minutes, drain before using
#METHOD:
Stage 1 – Foundation
1. Heat oil in large heavy pot. Fry sliced onions over medium heat 20-25 minutes until deep golden and caramelized remove and drain
2. In same oil, fry potato cubes 12-15 minutes until golden and crispy remove and drain
Stage 2 – Broth
3. Brown chicken pieces in same pot. Season with salt, turmeric, black pepper
4. Add cardamom, cinnamon, bay leaves, and pierced dried limes. Stir 1 minute
5. Add water to barely cover chicken. Simmer gently 25-30 minutes until tender
Stage 3 – Rice
6. Remove chicken, strain broth keep dried limes return broth to pot
7. Bring broth to boil. Drain soaked rice and add to boiling broth. Stir once, reduce to low heat
8. Cover tightly, simmer 20 minutes without lifting lid
Stage 4 – Assembly
9. Gently fold in cooked chickpeas and half the caramelized onions. Nestle chicken pieces on top
10. Scatter fried potatoes over top. Cover with clean kitchen towel, then lid
11. Steam on lowest heat 30 minutes
12. Rest off heat 10 minutes covered
#NOTES:
– Dried limes are essential find at Middle Eastern stores
– Don’t rush the onion caramelization this creates the signature flavor
– The broth must be deeply flavorful before cooking rice the rice absorbs it and turns golden
-Rice cooks directly in spiced broth (unlike other Persian rice) creating the unique golden color and flavor