Persian Rice with Chicken (Shireen Polo) Recipe

From Dorothy McNett's Recipe Book.

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Persian Rice with Chicken (Shireen Polo)

From Dorothy McNett's recipes at This is typically sweet, so if you wish do not use the cup of sugar, however it will not be "just the way it is supposed to be!" This is so fabulous either way, retaining all of the natural goodness and flavors of the carrots, rice and chicken.

3-4 medium carrots
1/2 cup unsalted butter
zest of two oranges
1/4 cup orange juice
1 cup raw sugar
1 cup slivered almonds
1/4 cup finely chopped pistachios
1/2 - 1 teaspoon saffron or pulverized saffron threads
1 cup long grained rice
2 cups water
2-3 pounds chicken, cut into serving pieces
4-5 tablespoons grapeseed or olive oil
1 teaspoon fine sea salt
1 large onion, sliced
2 cups water or broth
2-3 tablespoons pistachios

Slice carrots into slivers 1 inch long and about 1/8 inch wide. In glass or ceramic batter bowl, combine carrots, butter, orange zest anf juice. Cover with a plate and cook in microwave 4 minutes. Add sugar, almonds, pistachios and saffron. Cover and cook 1-2 minutes more. Stir to dissolve the sugar, set aside. Cook rice in a rice cooker or a saucepan, or In microwave. (in a glass or ceramic batter bowl, combine rice and water. Cover with a glass or ceramic plate. Cook in microwave 5 minutes on high, and then on half power (power leverl 5) for 10 minutes, or until rice is tender.) Stir in the carrot mixture and set aside.
If using a whole chicken, cut it into serving sized pieces. If using pre-cut selected pieces, there will be more flavor if you use parts that still have the bones, such as the thighs and breasts. Remove the skin. In heavy bottomed saute pan, heat the oil. Add the chicken pieces, sprinkle with salt. Cook over medium high heat, turning to brown evenly on all sides. When browned, arrange the onion slices over the chicken and pour in the water or broth. Cover, reduce heat to medium and cook gently for about 15 - 20 minutes or until chicken is done and very tender.
To serve, remove the bones from the chicken. Spread half of the rice and carrot mixture over a beautiful platter. Arrange the chicken over it, and then mound the rest of the rice on top and sprinkle with remaining pistachios.

Recipe created 2009-07-07.

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