Morasah-Polow



Ingredients: (4 servings)


basmati or long-grain rice, 500 grams
chicken, 800 grams
cooking oil
butter, 2 spoons
barberries (dried), 80 grams
almonds, 50 grams
pistachios, 50 grams
raisins, 50 grams
orange peel, 100 grams
sugar, two spoons
large onions, two
saffron, 1/2 teaspoon
salt
black pepper


Directions:


Morasah-Polow is an elaborate rice dish which means
jeweled rice and is usually made at weddings.

Soak rice in warm water for 2 hours. Wash chicken. Peel and
thinly slice onions. Fry in oil until slightly golden. Add
chicken pieces and fry until color changes. Add a glass of
hot water, salt and pepper and cook over medium heat for
about 20 minutes. Add more hot water during cooking if
necessary. About 1/2 glass of water should be left at the
end. Romove chicken bones.


Wash barberries and raisins with cold water and drain.
Fry separately in oil over medium heat for a few minutes.
Add some sugar to barberries during frying. Thinly slice
almonds and pistachios. Soak almonds in cold water for an
hour. Thinly slice orange peels. Boil for a few minutes,
drain and repeat. Soak in cold water for an hour, drain,
and repeat. Finally boil for a few minutes with a few
spoons of sugar, and drain.

Prepare rice using the recipe for polow.
When rice is rinsed, pour a bit of oil and hot water in a pot, and add
1/2 of rice. Spread chicken pieces over the rice, and cover with 1/2 of
remaining rice. Spread half of almonds and orange peel over rice and
cover with remaining rice. Pour chicken-juice and a bit of oil over rice.
Dissolve saffron in a bit of hot water and also pour over rice. Cover and
cook over low heat for about 30 minutes. Add remainder of almonds and
orange peel, raisins, barberries, and pistachios, and mix well. Pour
two spoons of melted butter on top, and serve.



Roxana & Farzin Mokhtarian

F.Mokhtarian@ee.surrey.ac.uk