Recipe for cooking rice peas with raisins in Mazandaran Iran

This is a delicious local dish called rice pea with Mazandaran raisins in Iran, which is cooked as follows, and follow the cooking article of Koolleh magazine in the continuation of this article.

INGREDIENTS :

Drain rice = 3 cups
Chickpeas and raisins = 1 cup each
Sour pomegranate paste = 2 tablespoons
Chicken or meat = 300 g
Medium onion = 2 pcs
Salt, pepper and spices = as needed

INSTRUCTION :

Wash the peas and soak them in water for a few hours.

During this few hours, change the water several times to eliminate the bloating of the chickpeas and to cook them sooner.

Then cook the peas.

Put a pan on the heat and pour some oil into it to heat.

Then add the chopped onions and fry. After the onions are soft, add the chicken or sliced meat to the onions and fry.

Then pour half a glass of broth into it to bring to a boil.

After boiling the meat broth, add some salt, pepper and turmeric and reduce the heat until the meat is cooked and the water is absorbed.

Then add the cooked raisins and peas and stir.

Finally, mix the pomegranate paste with the rest of the ingredients and mix well.

Drain the rice as usual and pour a little oil into a pot and cover the bottom with any bottom that you have prepared and pour a layer of rice and a layer of prepared ingredients on it and continue these layers until all the ingredients are used up. Then put the pot on the heat to cook the rice.

Hints:
Preparation time of raw materials and supplies is about 30 minutes
And the cooking and waiting time is about 1 hour and 30 minutes.
Pea pilaf with raisins can be served for lunch, dinner.
It can also be eaten during Ramadan as Sahar – Iftar -.
Note that the amount of raw materials and preparation order is suitable for 4 people.