Morgh e Shekam Por (Iran)


  • 1 large chicken
  • 0,66 lbs of ground beef
  • 1 large onion, chopped
  • 1 cup of rice
  • 1 teaspoon turmeric
  • 1/2 teaspoon saffron (optional)
  • Salt and pepper
  • 2 tablespoons butter or vegetable oil
  • 2 cups chicken stock


Boil the rice in a saucepan for 15-20 minutes, then drain and set aside.
Heat the oil in a pan and add the chopped onion. Cook on low heat until the onions soften and change color.
Add the minced meat to the pan and stir until fully cooked.
Add the boiled rice, turmeric, saffron (if using), salt and pepper to the pan. Mix the mixture well and set it aside.
Clean the chicken and wash the inside. Then stuff it with a mixture of rice and ground beef.
Put the chicken in a large saucepan and add the chicken stock. Cover the pot and cook the chicken on low heat for about 1-2 hours.
When the chicken is thoroughly cooked and golden, remove it from the pan and let it cool a bit.
Cut the chicken into slices and serve hot. Optionally, you can serve it with fresh vegetables or yogurt.
This recipe is for a basic Morgh-e Shekam-por dish and you can adjust the ingredients or seasonings to your personal taste. If you want, you can add different spices or vegetables to the stuffing or cook the meat with a different sauce.

ENJOY YOUR  MEAL

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