A Persian twist: Chicken and rice patties in red sauce

Chef Rottem Lieberson adds an exciting twist to the classic chicken patties in red sauce, taking us to new flavor horizons. To the chicken patty mixture, she incorporates rice, giving them a light and delicate texture. Her red sauce gets a flavor boost from the Persian kitchen with the addition of dried plums and Persian lemons.

Dried Persian lemons, known as "limon omani," are a staple spice in many Persian dishes, providing a distinct flavor. These lemons are first sun-dried and then heated at a low temperature, giving them a more delicate taste. The black lemons, on the other hand, are dried in pots until they are charred and offer a stronger flavor. Before adding them to the pot, it's recommended to slightly crack their shells by piercing them with your thumb.

Chicken and Rice Patties in Persian Red SauceRecipe by: Rottem Lieberson

Prep time: 30 minutesTotal time: 70 minutesDifficulty: EasyServings: 5

Ingredients

For the patties:

500g ground chicken

1 cup Persian rice, well-rinsed

1 finely chopped onion

3 cloves garlic, minced

Salt

Black pepper

For the Persian red sauce:

3 tbsp olive oil

1 finely chopped onion

2 cloves garlic, minced

300g tomato paste (3 small packages)

2 cups boiling water

6 dried plums

3 Persian lemons

Instructions

1. Prepare the patties: Mix all the ingredients in a bowl until well combined. Season with salt and black pepper. Form the mixture into ping-pong ball-sized, flat patties and refrigerate to firm up.

2. Prepare the sauce: In a large pan, heat 3 tablespoons of olive oil over high heat. Sauté the onion until golden, about 2-5 minutes. Add the garlic and sauté for another minute.

3. Add the tomato paste and boiling water, bringing the mixture to a boil.

4. Pierce the Persian lemons with your thumb to crack their shells slightly, then add them to the pan along with the sweet dried plums. Simmer on low heat for about 20 minutes, seasoning with salt and pepper.

5. Add the patties one by one into the sauce, ensuring they are well coated. Continue cooking for an additional 20 minutes until the patties are fully cooked and coated in the red sauce.

Recipe collaboration: Rottem Lieberson in partnership with Sugat.