Shirin-Polow



Ingredients: (4 servings)


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


Directions:


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. Remove chicken bones.


Save 2-3 spoons of sugar for later use. Add remaining sugar to
a glass of hot water and bring to a boil. Add chicken juice, 2-3
spoons of oil and saffron, and mix well.


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 three spoons
of sugar, and drain.

Prepare rice using the recipe for polow.
When rice is rinsed, pour a bit of oil, butter 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 sugar and chicken-juice mix prepared
earlier over rice. Cover and cook over low heat for about 30 minutes.
Add remainder of almonds, orange peel, and pistachios, and mix well.



Roxana & Farzin Mokhtarian

F.Mokhtarian@ee.surrey.ac.uk