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Rice with Saffron, Chicken, Orange Zest and Pistachios - Shirin PoloTheWorldWideGourmet.com

Flavors of Iran

Total time: more than 2 hr

Preparation time: 15-20 minutes
Cooking time: About 90 minutes

Difficulty: Average

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Nutritional values

per 100 g

per portion

Energy:215.9 kcal

Proteins:11.7 g

Fats:11.2 g

Carbohydrate:17.3 g

Fibers:1.3 g

Sugar:5.7 g

Cholesterol:37.1 mg

Sodium:59.3 mg

Calcium:25.6 mg

Energy:1752 kcal

Proteins:94.6 g

Fats:90.7 g

Carbohydrate:140.6 g

Fibers:10.8 g

Sugar:46.3 g

Cholesterol:301 mg

Sodium:481.6 mg

Calcium:207.7 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

zest of 2 oranges, cut into thin strips

3

carrots, cut into thin sticks

250

ml

blanched almonds

175

ml

sugar

60

g

chopped unsalted pistachios

1500

g

chicken breasts

60

ml

vegetable oil

salt, pepper and turmeric

500

ml

uncooked rice

2

onions, quartered

125

ml

butter

2

ml

saffron, soaked in

1250

ml

water

METHOD

  1. place the orange zest in a small saucepan; cover with water;
  2. bring to a boil; remove from the heat, refresh under cold water and drain;
  3. place the butter in a saucepan with the carrots and cook for 10 minutes or until the carrots are tender;
  4. add the orange zest, almonds, sugar and saffron to the carrots; cover and cook over low heat for 20 minutes;
  5. add the pistachios and cook 5 minutes longer;
  6. meanwhile, in a hot skillet, brown the chicken on both sides in oil; remove the chicken and set aside; pour off the fat and return the chicken to the pan;
  7. season the chicken with salt; arrange the onions on top; pour the water over and bring to a boil over high heat; cover; reduce the heat and simmer for 30 minutes or until the chicken is cooked and tender;
  8. bone the chicken if necessary;
  9. while the chicken is cooking, cook the rice according to the traditional Iranian method;
  10. preheat the oven to 180° C (350° F);
  11. butter a large rectangular dish; layer in half of the rice; add half the chicken; cover with half the garnish (almonds, carrots, etc.);
    repeat the layering, cover well and bake for 30 minutes. Serve hot.

CHEF'S NOTES

Delicious and unusual... the combination of sweet and savoury makes for a unique gastronomic experience.
Keep the cooking liquid from the chicken as the base for a soup.
You could also use leftover cooked chicken in this recipe.



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