Recipe

Saffron And Chicken Rice Morasah Polow Recipe

Add Step-by-Step Photos	Frantic / All my dishes 1 year, 3 months ago Morasah-Polow is an elaborate Persian rice dish which means jewelled rice and is usually made at weddings. Prep:30m Cook:30m Servings:4	Frantic
	persian chicken and rice

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Ingredients

1 orange

1 tblspn olive oil

1 brown onion, thinly sliced

8 (about 800g) chicken thigh fillets, cut into 3cm pieces

1/4 cup (45g) dried barberries*

2 tspn caster sugar

1/4 cup (50g) green raisins*

1 tspn saffron threads

2 cups (400g) basmati rice, rinsed and drained

3 cups (750ml) hot water

1/4 cup (40g) toasted slivered almonds

1/4 cup (40g) slivered or chopped pistachios

*Because of their high acidity barberries are rarely eaten raw. They are available from Middle-Eastern stores. Substitute with dried currants or cranberries.

*Green raisins are available from health food stores and Middle-eastern stores. Substitute with sultanas.

Directions

Use a zester or vegetable peeler to remove rind from the orange.

Use a small, sharp knife to remove white pith from rind.

Cut rind into very thin strips (julienne) and set aside.

Heat half the oil in a large frying pan over high heat.

Add the onion and cook, stirring occasionally, for 10 minutes or until golden and set aside.

Heat remaining oil in the pan and add half the chicken.

Cook, turning occasionally, for 5 minutes or until brown all over. Set aside.

Repeat with remaining chicken.

Add the barberries (or currants or cranberries) to the pan and sprinkle with sugar.

Cook, stirring, for 1 minute or until heated through.