Meats Recipes - Iranian Shireen Polow

Ingredients                                        

• Thinly pared rind of 2 oranges

• 225 g/8 oz carrots, cut into matchsticks

• 75 g/3 oz/3/4 cup flaked almonds

• 75 g/3 oz/3/4 cup shelled pistachio nuts

• 120 ml/1/2 cup cold water

• 100 g/4 oz/1/2 cup granulated sugar

• 450 g/1lb chicken meat, diced

• Salt and freshly ground black pepper

• 5 ml/1 tsp saffron powder

• 30 ml/2 tbsp boiling water

• 450 g/1 lb/2 cups long-grain rice

• 150 ml/2/3 cup groundnut (peanut) oil

• 5 ml/1 tsp ground cinnamon

• 15 ml/1 tbsp melted butter

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Method:

1. Cut the orange rind into thin strips and boil in water for 10 minutes. Drain, rinse with cold water and drain again.

2. Place in a pan with the carrots, nuts, the measured cold water and sugar. Bring to the boil and simmer for 3 minutes.

3. Place the chicken in a separate pan with enough water to just cover and add a little salt and pepper.

4. Bring to the boil and simmer for 8 minutes. Dissolve the saffron in the boiling water. Stir half the saffron into the chicken and set aside.

5. Cook the rice in plenty of boiling salted water until just tender. Drain. Pour the oil into a large flameproof casserole (Dutch oven).

6. Put a layer of the nut mixture in the base. Add a layer of chicken and dust with cinnamon. Add a layer of rice.

7. Repeat the layers until all the ingredients are used. Cover and cook over a very gentle heat for 40 minutes.

8. Mix the remaining saffron with the melted butter and drizzle over the surface before serving.