Home Cook Together. Celebrate Life.

PersianAuthentic Cuisine

Persian Chicken Broth 3

Serves 4 to 6 Soup chicken, Soups

Persian Chicken Broth 3

Persian Chicken Broth 3 is a staple at Persian home tables, embodying the essence of comfort and tradition. Passed down through generations, it's prepared with an instinctive touch — a pinch of salt measured by hand, and a hearty use of fat that reflects the warmth of its origins. This is not a dish for special occasions but a regular companion to everyday meals, capturing the spirit of a Persian family's daily rhythm.

The broth is rich and deeply flavorful, drawing out the essence of chicken, sweet carrots, and aromatic bay leaves. It offers a silky texture that envelops the palate, with a harmony of olive oil and black pepper. This is a broth meant to be shared, inviting everyone to gather around and savor its simple, nourishing depth.

Ingredients

  • 700 gchicken pieces
  • 1onion
  • 2carrots
  • 1.8 Lwater
  • 2 tbspolive oil
  • 1bay leaf
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing your aromatics. Peel and finely chop 1 onion. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté gently, stirring occasionally, until the onion becomes translucent and fragrant, about 5 to 7 minutes. Be careful not to let the onion brown, as this can alter the flavor of the broth.
  2. Next, add the chicken pieces to the pot. Use 700 grams of chicken pieces, which can include a mix of thighs, drumsticks, or breast pieces, depending on your preference. Stir the chicken with the onions, allowing the pieces to brown slightly on all sides. This step helps to deepen the flavor of the broth.
  3. Peel and slice 2 carrots into rounds about 1/4 inch thick. Add the carrots to the pot, stirring them in with the chicken and onions. Let them cook for a few minutes until they start to soften slightly, which will help them release their sweetness into the broth.
  4. Pour in 1.8 liters of water, ensuring that the chicken and vegetables are fully submerged. Add 1 bay leaf for an earthy aroma. Increase the heat to high and bring the mixture to a gentle boil.
  5. Once boiling, reduce the heat to low to maintain a gentle simmer. Allow the broth to simmer uncovered for about 45 minutes. During this time, the chicken should become tender and the flavors will meld together. Skim off any foam or impurities that rise to the surface for a clearer broth.
  6. After simmering, check the texture of the chicken. It should be tender and easily pull away from the bone. Taste the broth and season with fine sea salt and black pepper to your liking. The broth should have a balanced, savory flavor.
  7. To finish, remove the bay leaf and discard it. If desired, you can add a final touch of olive oil for richness. Serve the broth hot, ideally with a side of Persian bread or rice, and enjoy the comforting flavors of this traditional dish.
Cover of Authentic Persian Cuisine
From the cookbook

Authentic Persian Cuisine

This recipe is from Authentic Persian Cuisine by Yassine Sbiti — the Persian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

Explore Persian cuisine