I have also made this Persian stuffing for Christmas turkey, using twice the amount.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Clean and wash the chicken. Fry the chopped onion in 2 tablespoons butter or oil until soft and golden. Add the chopped fruits and the raisins and sauté gently for a few minutes. Season to taste with salt, pepper, and cinnamon.
Step 2
Stuff the chicken with some of this mixture, and secure the opening with a toothpick or sew it with thread. Rub the chicken with salt, pepper, and the remaining butter or oil, and place it breast side down in a baking dish. Put the rest of the stuffing in another oven dish and cover with foil. Roast the chicken in a preheated 325°F oven for about 1 1/2 hours, turning the chicken over after 40 minutes. Bake the remaining stuffing for the last 30–40 minutes.
Step 3
Serve the chicken surrounded with the extra stuffing, accompanied by rice.
Variation
Step 4
You may add 3/4 cup coarsely chopped walnut halves and 1/3 cup barberries (see page 43) to the stuffing.
