Dami Gojeh ba Morgh (Persian Tomato Rice Pilaf with Chicken)
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Ingredients
- 500 g chicken thigh fillets
- 300 g basmati rice
- 4 tomatoes, finely chopped
- 2 tbsp tomato puree
- 1 onion, finely chopped
- 2 garlic cloves
- 2 tbsp vegetable oil
- 450 ml chicken stock
Nutrition (per serving)
- Calories
- 522 kcal
- Protein
- 32.5 g
- Carbohydrate
- 66.5 g
- of which sugars
- 5.9 g
- Fat
- 13.5 g
- of which saturates
- 2.2 g
- Fibre
- 3.1 g
- Salt
- 1.14 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the basmati rice in cold water until the water runs clear, then drain.
- 2
Heat the vegetable oil in a wide pot and fry the onion and garlic for 5 minutes, then add the chicken thigh fillets and brown for 5-6 minutes.
- 3
Stir in the chopped tomatoes and tomato puree and cook for 3-4 minutes until the tomatoes break down.
- 4
Add the rinsed rice and chicken stock, bring to the boil, then reduce the heat to low, cover tightly and cook for 18-20 minutes until the rice has absorbed the liquid and the chicken is cooked through with no pink remaining.
- 5
Remove from the heat and leave covered for 5 minutes.
- 6
Fluff with a fork before serving.
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