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.
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.