Other savoury dishes
Akbar Joojeh
اکبرجوجه
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Makes
- 4 servings (Estimated)
- Kind
- Other savoury dishes
- Where it is eaten
- Provincial
- Serving
- 300 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- chicken 500 g
- butter dairy 60 g
- oil 60 mL
- pomegranate molasses 60 mL
Quantities and nutrition on this page are estimates unless the source gives measured values.
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Chop, mix, or partly cook the ingredients as needed.
Heat oil in a pan and add the prepared portions.
Fry until golden and fully cooked on both sides.
Drain excess oil and serve.
Cook's notes
Prepare and measure all ingredients before cooking so the steps can proceed without interruption. Match the heat to the cooking method and recheck seasoning before serving.
Background
Akbar Joojeh is a relatively modern but deeply established part of Mazandaran's restaurant culture, associated with northern road travel and fried chicken served with pomegranate molasses.
Nutrition
| Energy | 465 kcal |
|---|---|
| Protein | 45 g |
| Fat | 28 g |
| Carbohydrate | 8 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0091 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods