Shirin polo shirt

Shirin polo shirt

Sweet rice with dried fruit and chicken

This dish is a bit laborious, but not difficult to prepare if you follow the various steps in order. Together with rice with lentils and dates it is part of the so-called sweet dishes, which see rice and meat or legumes cooked with fruit, dried or fresh, and sugar. The combination is unusual for our palate and like any new taste it may be necessary to learn little by little to appreciate it. In the preparation of this and other sweet rice-based dishes (polo), it is good to arrange between the bottom of the pot (Tah dig) and the rice to be cooked a piece of bread such as kebab which during cooking will prevent the sugars from penetrating the bottom and burn rice and pot.

Ingredients for people 6

• 720 g of basmati rice.
• 1 kg of chicken.
• 125 g of peeled almonds.
• 125 g of unsalted, peeled and coarsely chopped pistachios.
• 125 g of orange peel cut into a very thin match without the white part.
• 500 g of sugar.
• ½ li of water.
• 1 teaspoon of saffron pistils powdered and dissolved in 3 spoons of hot water (or 6 packaged saffron sachets).
• 200 g of olive oil.
• Salt.
• Cardamom seeds or 1 teaspoon cardamom powder.

Preparation

After washing the rice, boil it in salted water and drain it al dente. Prepare the chicken separately by skinning it and dividing it into small pieces. With the wings and the back, prepare half a liter of broth with some odor (onion, carrot, celery). Brown the remaining pieces with the finely chopped onion and oil. When the chicken has changed color and is well browned, add ½ them of water and cook with the lid on for 1 hour. Once cooked, separate it from the cooking water and bone it. Now prepare the syrup as follows:
Dip the orange peels several times in hot water and then colder and colder, changing the water each time. Set them aside. Boil 1/2 1i of water with the sugar, when this is completely dissolved and the syrup is boiling, add the orange peel, almonds and pistachios and turn, keeping the syrup on the heat for another 15 '. Filter the syrup and set aside the dried fruit and peel. Dissolve the saffron powder in the syrup (if you like, you can add 2-3 well-chopped or whole cardamom seeds for a less intense aroma) by boiling it for another 5 '. Season half of the rice with the chicken broth and let it dry in the oven at 200 ° C for 1/2 hour in a covered pot (or if you prefer on very low heat, using a flame spreader). Season the other half of the rice with 3/4 of the syrup. Mix well and arrange it in a well in an ovenproof dish. In the central hole, arrange the previously cooked chicken pieces, the orange peel, the almonds and the pistachios kept aside. Cover with the first half of the rice dried in the oven, forming a further cone that you will pierce in 10 places with the handle of a wooden ladle. Bake at 250 ° C for 40 '. Finally, pour into a large serving dish, garnish the rice with a handful of peel and almonds and pour the remaining quarter of syrup over it.

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Shirin polo shirt