Tu-Deli (Persian Stuffed Chicken)
INGREDIENTS
2/3 cup yellow split peas or lapeh (you can use the quick cook or slow cook)
2 cups basmati rice
1.5 large yellow onions, diced
1 teaspoon turmeric powder
2 heaping teaspoons cumin seed
2.5 cups or more water
1 whole chicken (mine was ~3.15 pounds)
olive oil
garlic powder
paprika
salt
pepper
1/2 lemon
1/2 orange
1/8 teaspoon ground saffron
METHOD
in a pot, combine yellow split peas and rice. add plenty of water to cover peas and rice and use your hands to rinse the peas and rice. discard the water. add fresh water, rinse, and discard water again. repeat one more time.
to the peas and rice, add the diced onion, turmeric, cumin seed, 1 teaspoon salt, 1/2 teaspoon pepper, 2 tablespoons olive oil, and 2.5 cups water. mix well.
place the pot on the stove and bring to a boil. Then, place the lid on the pot and cook on medium heat for about 15-20 minutes or until rice begins to soften. stir throughout and add more water if rice sticks to the pot. taste and adjust for seasoning. i added additional salt and pepper. remove from heat and allow to cool on the counter for 15-20 minutes.
preheat oven to 400 degrees F and generously coat the bottom and sides of an oven-safe 9x13 baking dish with olive oil.
in a small bowl, combine saffron with 1 tablespoon water. mix.
place the chicken in the baking dish and generously season the exterior (don’t forget the underside!) and cavity of the chicken with oil, salt, pepper, garlic powder, and paprika.
spoon some of the rice mixture into the cavity of the chicken. arrange the remaining rice mixture around the chicken.
squeeze some lemon and orange over the chicken and then drizzle the saffron mixture over the chicken and rice.
drizzle 1/2 cup or more of olive oil over the rice (make sure to get the edges) and chicken.
drizzle 1 cup of water over the rice (get the edges).
cover the baking dish with parchment paper (optional) and aluminum foil.
place in oven. turn the temp down to 375 degrees and bake for about 2 hours, depending on your oven. I use a meat thermometer and take the chicken out of the oven at an internal temperature of 160 degrees F and let it rest on the counter until it reaches 165 degrees F.
