Zereshk-Polow



Ingredients: (4 servings)


basmati or long-grain rice, 500 grams
chicken, 800 grams
cooking oil
butter
barberries (dried), four spoons
sugar, one spoon
onions, two large
saffron, 1/2 teaspoon
salt
black pepper


Directions:


Remove the skin from chicken pieces. Marinate chicken in
grated onions, salt and pepper for 4-5 hours.


Cook rice using the recipe given for
polow or
kateh.


Wash barberries twice with cold water and drain the water.
Add sugar and fry in butter over medium heat for about five
minutes.


Pour saffron in a small bowl. Pour in 2-3 spoons of
hot water and mix. Fill the bowl with rice and mix well.
Add saffron-rice and barberries to the rest of the rice and
mix well.


Cook chicken under grill for 15-20 minutes turning each piece
a few times during cooking. Serve with barberry-rice.



Roxana & Farzin Mokhtarian

F.Mokhtarian@ee.surrey.ac.uk