Cooked - Pargiyot And Red Rice

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Pargiyot And Red Rice

6.0

2 cups of basmati rice

2 tomatoes, shredded

2 carrots, shredded

1 shallot, shredded

1.5 teaspoons of salt

½ teaspoon of black pepper

1 teaspoon of paprika

1 teaspoon of Baharat spice

3 tablespoons of tomato paste

3 minced garlic cloves

Handful of chopped cilantro or parsley

1 tablespoon of pomegranate molasses

¼ cup of olive oil

1 tablespoon of date syrup

4 cups of boiling water

10 pieces of chicken thighs, boneless and skinless

Flaky salt and pepper for the chicken

1 tablespoon of tomato paste

¼ cup of boiling water

Chopped cilantro or parsley

Preheat the oven to 420F / 220C.
In an oven-safe pan, add all the rice ingredients except for the boiling water.
Mix it all together and spread the rice in one layer.
Add the chicken thighs on top of the rice and season with flaky salt and pepper.
Pour the boiling water and cover with wet parchment paper and aluminum foil.
Transfer to the oven on 420F for 50 minutes.
In a small bowl, mix the tomato paste and boiling water until smooth. Remove the cover and pour the tomato sauce on top of the chicken thighs.
Switch the oven to convection broil on 450F and broil for 10 more minutes.
Garnish with chopped cilantro.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Dish

CuisineMiddle Eastern

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 4 weeks ago

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