Shireen polo (steamed rice with chicken, nuts (see dirs))
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Orange peel; of 2 oranges, | ||
| ;cut into strips 1 inch long | ||
| ;and 1/8 inch wide. | ||
| 8 | tablespoons | Butter; (1/4 pound stick) |
| 3 | mediums | Carrot; cut into strips |
| ;about 1 inch long and 1/8 | ||
| ;inch wide | ||
| 1 | cup | Blanched almonds, slivered |
| 2 | cups | Sugar |
| 1 | teaspoon | Ground saffron; or saffron |
| ;threads pulverized with a | ||
| ;mortar and pestle or with | ||
| ;the back of a spoon, | ||
| ;dissolved in a tbsp. of | ||
| ;warm water | ||
| ¼ | cup | Pistachios, unsalted; finely |
| ;chopped | ||
| 2 | tablespoons | Pistachios; as above |
| 2 | cups | Iranian rice; or other white |
| ;uncooked rice, soaked and | ||
| ;drained | ||
| ¼ | cup | Olive oil |
| 3 | pounds | Chicken; cut into 8 serving |
| ;pieces | ||
| 1 | teaspoon | Salt |
| 5 | cups | Water |
| 1 | large | Onion; quartered |
| 4 | tablespoons | Butter; melted and combined |
| ;with 1 tablespoon of water | ||
Directions
Name; Steamed Rice with Chicken, Nuts, Orange Peel and Carrots Blanch the orange peel by dropping it into a small pan of cold water, bringing it to a boil, then draining it immediately and running cold water over it.
In a heavy 10 to 12 inch skillet, melt the butter over moderate heat. When the foam subsides, add the carrots and, stirring frequently, cook for 10 minutes, or until they are soft but not brown. Add the orange peel, almonds, sugar and saffron, and reduce the heat to low. Stir constantly until the sugar dissolves, then cover tightly and simmer for 30 minutes. Stir in the ¼ cup of pistachios and cook for 2 or 3 minutes longer. Set aside.
Meanwhile, bring 6 cups of water to a boil in a heavy 3 to 4 quart casserole with a tightly fitting lid. Pour in the rice in a slow , thin stream. Stir once or twice, boil briskly for 5 minutes, then drain in a sieve.
In a heavy 12 inch skillet, heat the olive oil until a light haze forms above it. Pat the chicken dry with paper towels and brown it in the oil, a few pieces at a time, turning it with tongs and regulating the heat so that they color richly and evenly without burning. As they brown, transfer the pieces to a plate. Pour off and discard the fat remaining in the skillet and replace the chicken in the pan. Sprinkle the pieces with the salt and scatter the onion quarters on top. Pour in the 5 cups of water, bring to a boil over high heat, cover and simmer over low heat for 30 minutes, or until the chicken is tender.
While the chicken is simmering, pour the melted butter and water mixture into the casserole and spread half of the rice evenly over it. Add 2 cups of the carrot mixture, smooth it to the edges, cover with the remaining rice and spread the rest of the carrot mixture on top. Cover tightly and steam for 20 minutes, or until the rice is tender.
To serve, remove the bones from the chicken breasts and thighs.
Spread half the rice on a heated platter and arrange the chicken over it. Mound the rest of the rice on top and sprinkle it with the remaining pistachios.
95 of 116
Source: Time Life Series: Middle Eastern Cooking "circa '69" MMed by: earl.cravens@...
Submitted By EARL CRAVENS On 03-24-95