Chelo Nachodo

Chelo Nachodo Recipe - A Delicious Iranian Dish with Chicken and Chickpeas

Region / culture: Iran | Preparation time: 30 minutes | Cooking time: 1 hour and 15 minutes | Servings: 4

Introduction

Chelo Nachodo is a traditional Persian dish consisting of tender stewed chicken and vegetables served with crispy rice. This flavorful and aromatic dish is perfect for a comforting meal with family and friends.

History

Chelo Nachodo has its origins in Persian cuisine, where it is a popular dish enjoyed during special occasions and gatherings. The combination of tender chicken stew and crispy rice creates a unique and delicious flavor profile that has been passed down through generations.

Ingredients

5 cups water
4 chicken legs and 4 chicken thighs, with loose skin discarded
1 cup dried chickpeas, soaked in water overnight and drained
2 medium onions, chopped (about 1 cup)
1 rib celery with leaves, sliced
1 large carrot, sliced diagonally
1 zucchini (0.5 lb or 227 g), sliced
1 tsp salt, or to taste
0.25 tsp pepper
0.25 tsp ground cumin seed
0.25 cup fresh coriander, chopped
0.25 cup fresh dill, chopped
0.25 cup lemon juice
4 cups water
1 tsp salt
2 cups raw rice, well rinsed
0.25 cup corn oil

How to prepare

Stew

Bring 4 cups of water to a boil, add chicken pieces, and remove foam as it cooks.
Add chickpeas, onions, celery, carrots, zucchini, salt, pepper, and cumin seeds.
Cover the pan and cook over moderate heat for 45 minutes.
Add coriander, dill, and lemon juice and simmer over low heat for 15 minutes more.
This is sufficient to tenderize the chicken and incorporate all the seasonings.

Rice

Bring 4 cups of water and salt to a boil in a pan.
Add rice and cook over moderate heat for 5 minutes.
Drain the rice in a colander and rinse with cold water.
Return the rice to the pan and pour oil over it.
Cover the pan and cook over low heat for 30 minutes.
No additional water is added, and the rice cooks only with the moisture that clings to it after rinsing. The rice will develop a crisp bottom layer.
Serve the rice and stew separately.
Each diner takes their own portion of rice and covers it with as much stew as they wish.
Serve warm.

Variations

Use 2 lb (907 g) of boneless beef chuck, cut into 6 equal pieces, as a substitute for chicken. However, note that the cooking time will be longer for beef.
Cook the beef stew over moderate heat for 1 hour.
Add coriander, dill, and lemon juice. Reduce the heat to low and simmer, covered, for an additional 0.5 hour, or until the beef is tender.
You can add other vegetables such as bell peppers, eggplant, or potatoes to the stew for added flavor and texture.
For a vegetarian version, you can substitute the chicken thighs with tofu or tempeh and use vegetable broth instead of chicken broth.

Cooking Tips & Tricks

Make sure to remove any excess skin from the chicken thighs before cooking to reduce the fat content of the dish.

- Be sure to rinse the rice well before cooking to remove excess starch and prevent it from becoming sticky.

- Cooking the rice with oil at the end helps create a crispy bottom layer, known as "tahdig," which is a prized element of Persian rice dishes.

Serving Suggestions

Chelo Nachodo is traditionally served with a side of yogurt or salad to complement the flavors of the dish. You can also serve it with pickled vegetables or fresh herbs for added freshness.

Cooking Techniques

The key to making Chelo Nachodo is to cook the chicken stew until the meat is tender and the flavors have melded together. Simmering the stew over low heat allows the ingredients to develop rich and complex flavors.

Ingredient Substitutions

If you don't have zucchini on hand, you can substitute it with other vegetables such as green beans or peas. You can also use boneless, skinless chicken breasts instead of chicken thighs for a leaner option.

Make Ahead Tips

You can prepare the chicken stew and rice ahead of time and store them separately in the refrigerator. When ready to serve, reheat the stew and rice in separate pans and assemble the dish just before serving.

Presentation Ideas

To make the dish more visually appealing, you can garnish Chelo Nachodo with fresh herbs, lemon wedges, or toasted nuts. Serving it in individual bowls or on a platter with the crispy rice on top adds a touch of elegance to the presentation.

Pairing Recommendations

Chelo Nachodo pairs well with a variety of side dishes such as cucumber salad, roasted vegetables, or grilled kebabs. You can also serve it with a glass of chilled white wine or a refreshing mint tea.

Storage and Reheating Instructions

Leftover Chelo Nachodo can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the stew and rice in separate pans and heat over low heat until warmed through. You may need to add a splash of water to the stew to prevent it from drying out.

Nutrition Information

Calories per serving

Each serving of Chelo Nachodo contains approximately 400 calories, making it a satisfying and filling meal option.

Carbohydrates

Each serving of Chelo Nachodo contains approximately 45 grams of carbohydrates, mainly from the rice and vegetables in the dish.

Fats

Each serving of Chelo Nachodo contains approximately 15 grams of fat, primarily from the chicken thighs and oil used in cooking.

Proteins

Each serving of Chelo Nachodo contains approximately 25 grams of protein, mainly from the chicken thighs and chickpeas in the stew.

Vitamins and minerals

Chelo Nachodo is a good source of vitamin A, vitamin C, iron, and potassium, thanks to the variety of vegetables and herbs used in the dish.

Alergens

Chelo Nachodo contains gluten from the rice and may contain allergens such as soy and nuts, depending on the specific ingredients used.

Summary

Chelo Nachodo is a balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals, making it a nutritious and delicious meal choice.

Summary

Chelo Nachodo is a delicious and comforting dish that combines tender chicken stew with crispy rice for a satisfying meal. With a balance of flavors and nutrients, this dish is sure to become a favorite at your table.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Chelo Nachodo. It was tucked away in an old recipe book that had been passed down to me from my own grandmother. As I read through the ingredients and instructions, I couldn't help but wonder about the origins of this dish and how it came to be a part of our family's culinary repertoire.

Growing up, I was always fascinated by the stories behind the recipes that my grandmother would cook. She was a master in the kitchen, effortlessly whipping up delicious meals that would leave everyone at the table satisfied and happy. I spent countless hours by her side, watching and learning as she cooked, soaking up her wisdom like a sponge.

One day, as I was flipping through the pages of her recipe book, I stumbled upon the Chelo Nachodo recipe. The name itself was intriguing, and I knew that I had to learn more about this dish. I asked my grandmother about it, and she smiled, a twinkle in her eye as she began to recount the story of how she first learned to make it.

She told me that many years ago, when she was just a young girl living in a small village in Iran, she had a neighbor who was known for her exceptional cooking skills. This neighbor, Mrs. Fatemeh, was a kind and generous woman who would often invite my grandmother over to her home to teach her various recipes.

One day, Mrs. Fatemeh taught my grandmother how to make Chelo Nachodo. It was a simple yet delicious dish, consisting of rice cooked with lentils and a flavorful blend of spices. Mrs. Fatemeh explained that Chelo Nachodo was a popular comfort food in Iran, often served during family gatherings and special occasions.

My grandmother watched attentively as Mrs. Fatemeh demonstrated the cooking process, taking in every detail and asking questions along the way. She carefully measured out the ingredients, taking care to follow Mrs. Fatemeh's instructions to the letter.

After a few hours of cooking and simmering, the Chelo Nachodo was finally ready. Mrs. Fatemeh served it up in a large, colorful platter, garnished with fresh herbs and a drizzle of fragrant saffron-infused oil. The aroma that wafted through the kitchen was intoxicating, and my grandmother couldn't wait to dig in.

As she took her first bite of the Chelo Nachodo, my grandmother's taste buds were transported to a place of pure bliss. The flavors were unlike anything she had ever tasted before - a perfect balance of savory, tangy, and aromatic notes that danced on her palate.

From that day on, Chelo Nachodo became a staple in my grandmother's cooking repertoire. She would often make it for our family gatherings, where it would be devoured within minutes by eager mouths and hungry stomachs. The dish became synonymous with love and togetherness, a symbol of the bond that we shared as a family.

As I listened to my grandmother's story, I couldn't help but feel a sense of pride and gratitude. The recipe for Chelo Nachodo had been passed down through generations, each one adding their own unique touch to it. And now, it was my turn to carry on the tradition, to share this delicious dish with my own loved ones and create new memories around the dinner table.

And so, armed with my grandmother's wisdom and the treasured recipe for Chelo Nachodo, I set out to recreate the dish in my own kitchen. As I measured out the lentils, rinsed the rice, and sprinkled in the spices, I felt a deep connection to the past, to the generations of women who had come before me and who had lovingly passed down this recipe.

And when the Chelo Nachodo was finally ready, I served it up on a platter, just like Mrs. Fatemeh had done all those years ago. The aroma that filled the air was intoxicating, bringing back memories of my grandmother's kitchen and the love that she had poured into every dish she cooked.

As my loved ones gathered around the table, eager to taste the Chelo Nachodo that I had prepared, I couldn't help but smile. In that moment, I felt a deep sense of gratitude for the women who had taught me how to cook, for the recipes that had been passed down through the generations, and for the bond that food had created among us.

And as we all dug into the Chelo Nachodo, savoring each bite and sharing stories and laughter around the table, I knew that this dish would continue to hold a special place in our hearts for many years to come. The recipe for Chelo Nachodo may have originated in a small village in Iran, but now it was a part of our family's story, a cherished tradition that would be passed down for generations to come.