Akbar joojeh Recipe

Akbar Joojeh is one of the most famous dishes in the north of Iran. This delicious dish is made with small chickens that weigh less than one kilogram and taste delicious.

This popular food was first invented by Ali Akbar Kalbadinejad in the city of Gulugah in the province of Mazandaran and quickly gained incredible popularity throughout Iran.

Akbar joojeh Recipe

Akbar Joojeh is one of the most famous dishes in the north of Iran. This delicious dish is made with small chickens that weigh less than one kilogram and taste delicious.

5 from 2 votes

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Prep Time 2 hours hrs

Cook Time 30 minutes mins

Total Time 2 hours hrs 30 minutes mins

Course Dinner, Lunch

Cuisine Iran

Servings 2

Calories 480 kcal

Ingredients

  

• 1 kg Small chicken
• ¼ Cup Brewed saffron
• 100 g Butter
• 1 onion
• 4 grains Garlic
• ½ cup Lime Juice
• ½ cup Pomegranate paste
• As needed Salt, Black Pepper
• As needed Oil

Instructions

 

• First, we wash the chicken, divide it into two equal parts from the middle, and put it in a big bowl. Note that to prepare Akbar Chicken, we should not remove the skin on the chicken in any way.
• Chop the onion into rings and add to the bowl containing the chicken. Then we chop the garlic and add it to the bowl. Then brew lemon juice with saffron, add some salt and black pepper to the bowl and mix the ingredients well.
• Massage the flavoring ingredients by hand on all parts of the chicken meat to taste good. After that, cover the bowl and put it in the refrigerator for 12 hours to flavor the chicken.
• Whenever you want to make Akbar joojeh, we recommend putting the chicken meat in the refrigerator with the flavoring ingredients from the night before. Flavoring chicken is one of the most important reasons that make your Akbar joojeh more delicious.
• Once the chicken is flavored, take it out of the fridge. Then put a suitable pot on the heat and add liquid oil to it. The temperature under the pot should be medium so that in addition to not burning oil, the chicken meat is cooked.
• Put the chicken pieces in hot oil and after both sides of the chicken pieces are golden and the chicken is cooked, take it out of the pot. In the next step, we have to fry the chicken in butter for about 5 minutes to make it more delicious.
• Of course, we can add butter to the pan containing oil to reduce the time so that the chickens are fried in a mixture of butter and oil. After frying the chicken in butter, add some salt and black pepper.
• At this stage, after the chickens are completely fried and golden, we place them in a metal grid to remove excess oil. In the end, we put the Akbar joojeh in a serving dish and serve it with Iranian rice and sour pomegranate paste.

Keyword chicken

Tips on Preparing Akbar Joojeh

Separate the onions

When frying chicken in oil, keep in mind that you need to remove the onion from it because when the onion is fried, it burns and destroys the taste of the food.

Do not remove the garlic

Garlic is one of the main ingredients for flavoring chicken, so do not remove it from the recipe of Akbar chicken. Do not worry about the smell of garlic because the smell will disappear due to excessive frying in oil and then frying with butter. You can even use garlic powder.

Cook Akbar joojeh over low heat

Be sure to note that the flame temperature should be very gentle when frying chicken in oil to cook the chicken brain. If you increase the heat of the stove flame, the outer layer of the chickens will burn, and the inside will remain raw.

How to chop chicken

In the main recipe, you should divide the chicken into two halves, so avoid chopping them further.

How to serve Akbar joojeh?

Akbar joojeh can be served with Iranian bread or rice to your taste. Of course, if you want to serve this food in the traditional Iranian way, you must serve it with kateh (Iranian-style rice cooking method ) and pomegranate paste.

Thanks to Chishi