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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.
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