Akbar Joojeh

Akbar Joojeh is a traditional dish in Mazandaran Province.
Ingredients,
Chicken, 1 kg
Rice, 5 cups
Sweet pomegranates paste, 2 cups
Sour Lemon, 1 kg
Brewed saffron, 3 tbsp
Liquid Oil, 3 cups
Salt and pepper, as per taste
Procedure
If you are into eating kebabs at home, you have most probably fried saffroned chicken pieces wilt tomatoes instead of making kebabs on skewers. It is definitely delicious. Akbar Joojeh is the same with some differences. You should soak chicken in lemon juice, salt and water.
It is said that you should drench chicken pieces in lemon juice, salt and pepper for a whole day. But, in my opinion, 3 to 4 hours would be enough.
After marinating chicken, heat oil in a large, deep-bottomed pan and place chickens inside. They will yield water so if you let it cook till water evaporates, you will
Once water disappeared, let the two sides get golden. Then remove them from oil.
Pour Pomegranate paste over the fried chickens and garnish with parsley.
Cooking point,
Unlike Saffroned chicken kebabs, it does not apply onions and saffron. But in case you like it, you can apply them too. It will become more tasty. You can overuse pomegranates paste if you like.
As a custom, the dish is served with saffroned rice. Usual cooked rice is not bad either. To make saffroned rice, you should cook Polo Katteh. When the water in rice is bubbling, add in brewed saffron.