Persian cooking: recipes · Regional specialities & fish

Akbar Joojeh اکبر جوجه

Mazandaran’s famous dish: young chicken marinated in yogurt, deep-fried and served with pomegranate sauce.

⏱ 60 min

Ingredients

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  • 3½ small young chickens (poussins)
  • 350 g plain yogurt
  • 7 garlic cloves
  • 1¾ tsp turmeric
  • 5¼ tbsp pomegranate molasses (rob-e anar)
  • 1¾ tbsp sugar
  • 875 ml oil
  • salt (to taste)
  • black pepper (to taste)

Method

  1. Halve the chickens and marinate with yogurt, crushed garlic, turmeric, salt and pepper for at least 4 hours.
  2. Wipe off the marinade, pre-cook the chickens in water for 15 minutes and dry well.
  3. Deep-fry in hot oil until golden and crisp all over.
  4. Bring the pomegranate molasses to the boil with sugar and a little water and serve with the chicken and rice.