Recipe
Iraqi Red Rice
Ingredients
3 cups Royal Sella Basmati Rice
4 full chicken legs, skin on, bone-in
4 tablespoons vegetable oil
½ onion, finely chopped
6 tablespoons tomato paste
1 tablespoon pomegranate molasses
2 ½ teaspoons salt
½ teaspoon black pepper
2 dried limes
4 cardamom pods
1 cinnamon stick
¼ cup slivered almonds
¼ cup raisins
Instructions
- Start by finely chopping the onions
- Add 3 tablespoons of the oil to a pot and sear the chicken legs until golden brown. Do not overcrowd the pan and work in batches if required
- Remove the chicken and set aside. Add the finely chopped onions and cook for 5 minutes until softened
- Add the salt, pepper, cardamom, cinnamon stick, and dried limes. Stir for 2 minutes
- Add all the tomato paste and cook for 2 minutes
- Add the chicken legs back into the pot. Pour 6 cups of hot water until chicken is covered
- Cover the pot and bring to a boil. Cook for 45 minutes
- Uncover the lid and allow the chicken to continue simmer for 10 minutes to reduce the broth
- Remove the chicken and set aside on a lined baking sheet
- Strain the broth from the spices and place it back into the pot. Measure exactly 4.5 cups of broth for the rice. Bring to a boil
- Add the rice, stir a few times to combine, then bring to a boil again
- Cover the rice with a tight fitting lid and simmer on medium-low heat for 20 minutes
- Meanwhile, create a basting sauce with 1 tablespoon tomato paste, 1 tablespoon pomegranate molasses and a sprinkle of salt
- Brush the sauce over the chicken legs and broil at 500F for 5-7 minutes until crispy and browned
- In a small skillet, add 1 tablespoon of oil, and toast the almonds for 4-5 minutes until golden. Add the raisins and warm through for an additional 1 minute
- Serve the rice on a platter, topped with the almonds, raisins, and chicken