Tas Kebab (savory Rice Pilaf With Chicken)

Tas Kebab is a traditional Kurdish dish that features savory rice pilaf with tender chicken, infused with aromatic spices. This comforting and flavorful meal is perfect for a family dinner or special occasions.

Tas Kebab (savory Rice Pilaf With Chicken)

Ingredients

  • 2 cups basmati rice
  • 1 lb chicken thighs, cut into bite-sized pieces
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tomatoes, diced
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 4 cups chicken broth
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley for garnish

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
  2. Add the minced garlic and diced tomatoes, and cook for a few minutes until the tomatoes soften.
  3. Stir in the tomato paste, ground cumin, coriander, paprika, and turmeric. Cook for another 2 minutes to allow the spices to bloom.
  4. Add the chicken pieces to the pot and brown them on all sides.
  5. Once the chicken is browned, add the basmati rice and chicken broth. Season with salt and pepper, then bring to a boil.
  6. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
  7. Fluff the rice with a fork, then let it rest for 5 minutes before serving.
  8. Garnish with fresh parsley and serve the Tas Kebab hot.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
30g
Fat
12g

Supplies

Large pot Cooking spoon Knife Cutting board

Tools

Fork Measuring cups and spoons

Serving suggestions

Tas Kebab pairs well with a side of yogurt and a fresh green salad.

Tips & tricks

For extra flavor, you can add a squeeze of lemon juice over the finished dish before serving.

Cost

$15