Persian Cuisine
Morasah-Polow
Ingredients: (4 servings)
- basmati or long-grain rice, 500 grams
- chicken, 800 grams
- cooking oil
- butter, 2 spoons
- barberries (dried), 80 grams
- almonds, 50 grams
- pistachios, 50 grams
- raisins, 50 grams
- orange peel, 100 grams
- sugar, two spoons
- large onions, two
- saffron, 1/2 teaspoon
- salt
- black pepper
Directions:
Morasah-Polow is an elaborate rice dish which means jeweled rice and is usually made at weddings.
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.
Wash barberries and raisins with cold water and drain. Fry separately in oil over medium heat for a few minutes. Add some sugar to barberries during frying. 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 a few 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 chicken-juice and a bit of oil over rice. Dissolve saffron in a bit of hot water and also pour over rice. Cover and cook over low heat for about 30 minutes. Add remainder of almonds and orange peel, raisins, barberries, and pistachios, and mix well. Pour two spoons of melted butter on top, and serve.
Roxana & Farzin Mokhtarian
Jan 2004
