Persian Chicken and Rice Soup (Soup-e Morgh va Berenj)
"Experience the ultimate Persian soul food with this slow-simmered, velvety chicken and rice soup that transforms humble ingredients into a rich, restorative masterpiece."
Instructions
Cut the chicken into small pieces and rinse thoroughly under cold water. Place it in a large pot and add the water.
Bring to a boil over high heat. Reduce to low, cover, and gently simmer for about 2 hours, allowing the chicken to become fully cooked and tender.
Remove the chicken from the pot. Discard the skin and bones, then shred the meat into fine pieces.
Return the shredded chicken to the broth and set the pot over medium heat.
Add the rice and chopped parsley, stirring gently to combine.
Season with salt and black pepper to taste. Simmer gently for about 2 hours, stirring occasionally, until the rice breaks down and the soup becomes creamy.
Stir in the butter until fully melted. Taste and adjust seasoning, then serve hot.