Ingredients:
3 cups Basmati rice
1 lb. chicken breast
2 ounces almonds
2 ounces pistachios
4 ounces orange peel
2 tablespoons sugar
2 large onions
1/2 teaspoon saffron
Salt and pepper as desired
6 tablespoons of vegetable oil
Preparation:
Cook rice according for recipe for chelo, rinse and drain.
Dice onions and fry in oil until slightly golden. Cut chicken into cubes, add to pan 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. Add the sugar to a glass of hot water and bring to a boil. Add 3 tablespoons 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.
Add 3 tablespoons of oil to a pot and add half of the rice. Spread the chicken pieces and half of the almonds and orange peels over the rice, and cover with with the remaining rice. Sprinkle the remaining almonds, pistachios, and orange peels over the top. Cover and cook over low heat for about 30 minutes. Mix well when finished and serve.
This recipe and others can be found at www.cookpersian.com
