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Home Slow-cook Vegetable Soup With Red Bell Peppers

Saffron and chicken rice Morasah Polow Recipe

Ingredients

How to make it

  • 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.
  • Return onion and chicken to the pan.
  • Add the raisins, saffron, rice, water and half the orange rind and stir to combine.
  • Increase heat to high and bring to the boil.
  • Reduce heat to low and cook, covered, for 2 minutes or until rice is tender and liquid is absorbed.
  • Remove from heat and set aside, covered, for 5 minutes to rest.
  • Use a fork to fluff the rice.
  • Add half the almonds and pistachios and stir through rice.
  • Transfer to a serving dish.
  • Sprinkle with remaining pistachios, almonds and orange rind.
  • Serve immediately.
  • ENJOY!!

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The Cook

frantic Cleve, AU

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