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Ingredients 9 items

  • 1½ kg whole chicken, cut into 4 pieces
  • 6 cups or 1500 ml water
  • 185 ml or ¾ cup olive oil
  • 3 medium onions or 450 g, sliced
  • 1 cube MAGGI Chicken Stock crumbled
  • ¼ teaspoon ground black pepper
  • 2 tablespoons sumac
  • 3 tablespoons pine seeds toasted
  • 6 loaves Iranian bread cut into 20 square pieces 15x15cm each piece

How to prepare

  1. Place chicken and water in a large pot and bring to a boil. Remove froth as it appears then simmer for 45-50 minutes or until chicken is cooked. Remove chicken and throw away the water. Set aside to cool. Remove and throw bones and skins. Flake chicken to strips and keep aside.
  2. Warm olive oil in a pot; add onions and fry for 5 minutes or until the onions become tender.
  3. Add the prepared chicken strips, crumbled MAGGI Chicken Stock cube, black pepper, sumac and pine seeds. Simmer and stir for 2 minutes or until all are well combined (add salt if it’s needed).
  4. Add some chicken mixture evenly on a center of each piece of bread. Roll bread and place it in a baking dish.
  5. Brush with some olive oil the top of each roll. Bake in a 230ºC preheated oven until bread becomes slightly brown in color.

Nutritional informations

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