Akbar Joojeh is a traditional Iranian chicken dish made with a small fried chicken that is usually served with Persian rice and a signature pomegranate sauce. This famous dish comes from northern Iran, especially the town of Galugah.
Akbar Joojeh is named after Ali Akbar Kalbadi, the restaurateur who first popularized this dish. It is known for its tender chicken, rich buttery flavor, and tangy sauce. The chicken is typically seasoned with ingredients such as onion, lime juice, salt, pepper, and sometimes saffron.
It is then fried in butter and oil and served with a special sauce made from pomegranate paste, walnuts, and garlic.
In this article, you will learn about the history of this Persian dish, how to prepare it at home, and the most important tips for achieving the best result.
Recipe Information
- Serves: 4 people
- Preparation time: 20 minutes
- Cooking time: 1 hour and 30 minutes
Ingredients :
| Chicken | One small piece |
| Pomegranate paste | Four tablespoons |
| Fresh lime | One pcs |
| Garlic | Five cloves |
| Onion | Two pc |
| Walnuts | Four pcs |
| Bell pepper | One pc |
| Butter | 100 grams |
| Brewed saffron | as needed |
| Salt, turmeric, and pepper | as much as needed |
Instruction :
1. Prepare the Chicken
A chicken weighing less than 1 kilogram works best for the original Akbar Joojeh recipe. A chicken weighing about 1.8 to 2 pounds is ideal.
Clean the chicken thoroughly, remove any remaining innards, and wash it well. Then cut it in half with a sharp knife.
2. Marinate the Chicken
Place the halved chicken in a large bowl. Slice the onions and add them to the bowl. Then chop the garlic and add it as well.
Add 2 tablespoons of brewed saffron and rub it all over the chicken to give it color and flavor. Then season the chicken with salt and pepper, making sure the seasoning reaches all sides. Finally, rub fresh lime juice over the chicken.
Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for 3 to 4 hours so it absorbs all the flavors.
3. Prepare the Sauce
While the chicken is marinating, prepare the sauce. Finely chop or grate the walnuts. Peel and grate the garlic cloves.
Place the garlic and walnuts in a bowl, add the pomegranate paste and 2 tablespoons of olive oil, and mix well until the sauce becomes smooth and well combined.
4. Cook the Chicken
Once the chicken is marinated, place a large pot or deep pan over low heat and add oil. Put the chicken pieces into the oil while it is still cold.
Add half an onion, a few garlic cloves, and half of the butter to the pot. Let the chicken cook gently over low heat for about 30 minutes.
Turn the chicken every 15 minutes so both sides cook evenly and develop a golden color. Keep the lid on the pot during cooking.
5. Serve
When the chicken is fully cooked, place it on a serving tray. Pour the prepared pomegranate sauce over it and serve with saffron rice.
Joojeh Torsh is another Iranian chicken dish that is somewhat similar to Akbar Joojeh, although the flavor profile is different.
Serving Tips
Akbar Joojeh is usually served in restaurants that specialize in this dish. It is often presented with Persian rice on one plate and the fried chicken on another.
To serve, place some chicken next to or over the rice and spoon the pomegranate sauce over the top. This dish is commonly enjoyed with a variety of Iranian side dishes such as pickles, zeytoon parvardeh, and mast-o-musir.
A glass of Persian doogh also pairs very well with this dish.
For extra richness, melt a little butter and pour it over the chicken just before serving.
Side Dishes
Persian Rice
Akbar Joojeh is usually served with Iranian rice, either kateh or boiled rice. Traditionally, kateh-style Persian rice is one of the best choices for this dish.
Cooked or Fried Vegetables
You can make this dish more complete by serving it with cooked or fried vegetables such as eggplant, pumpkin, or potatoes.
Iranian Salads
Fresh salads, such as Shirazi salad, are a great side for Akbar Joojeh. A salad made with tomatoes, cucumbers, and onions adds freshness and balance to the meal. Lettuce or cabbage salad with fresh lemon juice also works well.
History :
Akbar Joojeh is one of the traditional Iranian dishes with roots in the country’s north. The history of this delicious food dates back to less than 100 years ago. Ali Akbar Kalbadi had a small cafe in Golugah City, east of Mazandaran.
He served tea and breakfast to the residents. Kalbadi started serving food in his small cafe and turned it into a restaurant. He prepared lunch for passengers and truck drivers who passed through the area.
At that time, Kalbadi started serving chicken in his new way. The new chicken was seasoned with lemon, salt, and pepper and fried in oil.
He served the chicken with saffron rice. This new dish was extremely delicious because Kalbadi prepared a special pomegranate sauce. This dish became popular very soon and became known as this.
Rumor has it that customers used to mock Kalbadi with the nickname “Chicken” because of his short and skinny height. Ali Akbar Kalbadi and his family started a new branch in Mazandaran and Golestan provinces.
He expanded his business and made a big name in the food industry. This food is offered all over Iran and has branches in America, Canada, and even the Persian Gulf countries.
Notes :
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- Onion and saffron are not used in the original Akbar Joojeh recipe. But using onion and saffron will give your food a unique flavor.
- The most suitable oil for preparing this food is frying oil, in which you can use a small amount of butter.
- The perfect rice for this restaurant is Persian rice.
- Do not skin the chicken; otherwise, your chicken will be dry.
- It is better to use 3.5 to 5.5 ounces of butter. In most restaurants, local butter is used for frying.
- The cooking time of this food should be slow and gentle. It takes at least 2 hours.
- You can change the seasoning of the chicken as you like.
- Seasoning the chicken the night before is better than preparing it.
FAQ
What is Akbar Joojeh?
Akbar Joojeh is a traditional Iranian chicken dish from northern Iran. It is usually made with a small marinated chicken that is fried and served with Persian rice and pomegranate sauce.
What is served with Akbar Joojeh?
Akbar Joojeh is commonly served with Persian rice, pomegranate sauce, doogh, zeytoon parvardeh, mast-o-musir, pickles, and fresh herbs.
Can I freeze Akbar Joojeh?
Akbar Joojeh is best enjoyed fresh. While it can be refrigerated for a short time, freezing may affect its texture and flavor.
I must use small chicken to prepare this dish
Little chicken is not available in my city
I can use regular chicken
Thank you very much
As the name suggests, Akbar jojeh should be made with small chickens
But if you don’t have access, you can use regular chicken