Nokhod Polo with Chicken Recipe | Persian Green peas Pilaf

Nokhod polo and, as usual, childhood memories. Yes, it’s been a long since we see these foods less often on Iranian tables. In addition to the fact that it is very easy to make, I don’t know why, as time goes on, we forget the original dishes that we loved so much in the past.

In addition to being delicious and colorful, this dish also has a lot of protein and vitamins. The presence of green peas causes these excellent benefits.

This food is one of the many delicious types of pilaf that has a very attractive variety and is very useful for having special and diverse food on the party table; it is very tasty and has an interesting aroma, smell, and shape to decorate it.

The way to prepare Nokhod Polo for those who like this dish is very simple and does not require any cooking skills, and anyone can prepare this delicious dish for lunch or dinner in two ways: vegan or with meat.

Stay with us in the cooking section of the Meals Cook site with how to prepare this food.

For: 4 people

Preparation time: 35 minutes

Cooking time: 45 minutes

Ingredients Nokhod polo:

Instruction :

 Preparing rice and green peas

This is the preparation stage of pilaf or drained rice.

1. First, clean and wash the rice. Then put it in a container add warm water and let it soak for half an hour (30 minutes).

2. After that, prepare a pot put some butter in it, and put it on the stove with gentle heat and wait until the butter melts and gets hot.

3. Drain the rice and put it in a colander to remove excess water. After the butter melts, add the rice to the pot and stir well until the rice is completely coated with the butter.

4. After mixing butter with rice, it is time to add water to the pot. If you have chicken broth on hand, this is a much better option.

Chicken broth makes green peas taste better. If you use canned green peas, be sure to boil them and drain the water completely before use.

5. Also, if you use fresh peas, it is better to cook them with water and salt for 10 minutes and rinse them. After cooking the green peas, add them to the pot of rice and let the green peas and rice cook on the low heat of the stove.

When adding green peas to rice, pay attention to two things. The first tip is that if you are using canned green peas, do not add water to the rice and the second tip is to add the green peas to the rice when the rice water is completely boiled.

Cooking green peas takes about 45 minutes, although this time is relative and depends on the type of rice and green peas.

Prepare the chicken

6. First, pour a little oil into a pot and fry the chicken a little until it becomes raw, then cut it into 4 pieces with one of the onions and add salt, turmeric, garlic, carrots, and black pepper.

Pour over the beer ingredients and let it cook until the chicken breast is cooked.

Let the chickens cook for one hour. Then take the cooked chickens out of the pot let them cool down a bit and shred them with a fork or by hand.

Then slice a medium onion and fry it in oil until golden. Then add the shaved chicken to the onion and fry a little.
At this stage, we add two tablespoons of brewed saffron for better flavor and color.

7. After roasting the chickens and cooking the rice and chickpeas to the right size, we proceed to the main stage of cooking chickpeas and pilaf.
Take a large pot pour 3 tablespoons of oil on the bottom of the pot and increase the heat.

8. Peel and slice a large potato and put it on the bottom of the pot as a Tahdig Sibzamiani.
Pour two ladlefuls of the rice and green peas mixture into the pot and then pour some of the shaved chicken.

9. We continue the same work until the materials are finished. Finally, pour a little butter on the rice cover the pot, and let the ingredients cook for 45 minutes on a medium flame.

10. After this time, chickpeas and rice are ready. Put chickpeas and pilaf in another dish for serving separate the potato wedges and place them on the pilaf.

Eat this dish with Shirazi salad or yogurt and cucumber and enjoy.

Various lab studies have shown the potential of green peas for maintaining the heart, stomach and metabolic health in humans. However, larger studies are needed to understand the true depth of health benefits this humble vegetable can lend us as we innocently combine them in our peas pulao!

sourced by:pharmeasy.in

Conclusion:

Nokhod polo is one of the traditional Iranian dishes that can be prepared simply and with as few ingredients as possible at home. This food has a high nutritional index and contains protein and vitamins useful for the body.

This Iranian dish is very easy to prepare and can be prepared in two ways: vegetarian or with meat. Chickpea rice is an attractive option for dinner or lunch, which, in addition to its excellent taste, also has high nutritional value.

Dami Stamboli can also be mentioned among dishes similar to this dish.

FAQ Persian rice with Green peas:

1. What are the properties of green peas?

Green peas have significant amounts of iron and vitamin C, which help the health of the body’s immune system. Due to the presence of vitamins K and D, it helps to absorb calcium and prevent osteoporosis.

2. What should I cook with green peas?

Nokhod polo, kuku nokhod farangi, homos nokhod farangi, and puree nokhod farangi are among the most widely used foods prepared with green peas. Green peas are used in all kinds of salads, soups, pastas, and foods served with bread.

3. What is served with this food?

Along with this polo is served: Salad Shirazi, Torshi liteh, Mast o Khiar, Sir torshi, and Persian doogh.

4. Is Nokhod Polo good for vegetarians?

Yes, in its basic form, Nokhod Polo is vegetarian. If it is served without minced meat and chicken, it is very suitable for vegans.

Make delicious Nokhod Polo today!

• Get started right now with minimal tools and raw materials and make an authentic Iranian pilaf that is very nutritious and full of vitamins for your children and enjoy.Share this great Iranian food with your friends on social networks so that they also notice your great diet.