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  • 1226
  • Date :
  • 7/29/2010

Iranian cooking: 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

• sugar, two spoons

• large onions, two

• sugar, 500 grams

• saffron, 1/2 teaspoon

• salt

• black pepper


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. Romove chicken bones.

Save three 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 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.

Source: persianrecipes.net

Other links:

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Iranian Side Dishes: KooKoo-yeh Sabzi

Iranian Cooking: Khoresht Fesenjan

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