Prep 10 mins
Cook 1 hr
I got this recipe from my upstairs neighbor who is Persian and always has the most wonderful smells coming out of her house.
- 500 g basmati rice
- 1 medium onion
- 5 tablespoons margarine or 5 tablespoons oil
- 1 large roasting chicken, jointed
- salt and black pepper
- 1 tablespoon raisins (or more)
- 150 g apricots, dried
- 1 teaspoon cinnamon, ground
- Fry the onion in 3 tbsp of margarine or oil until golden, add the chicken pieces and brown on all sides.
- Season to taste with salt and pepper, add raisins and apricots, and continue to cook for a minute or two longer, turning the fruit in the fat.
- Sprinkle with cinnamon, cover with water and simmer gently, covered, until the chicken is very tender and the sauce reduced.
- Bone the chicken if you like.
- Wash and cook the rice, but do not steam it.
- It should be just partially cooked.
- Put 2 tbsp melted margarine or oil at the bottom of a large heavy saucepan.
- Spread half of the partly cooked rice over this, cover with the chicken pieces, pour the rich fruity sauce over them and cover with the remaining rice.
- Cover the pan with a cloth, put the lid on tightly, and steam over a very low heat for 20 to 30 minutes.
- The cloth will capture the steam rising from the rice and help to make it fluffy.
- Serve all mixed together.
WOW! I loved it, its so tasty and yummy, I licked my fingers clean to the last bite:) I especially loved the apricot sauce, that was yum!
A good Persian recipe. When attempting to cook this type of food though I believe that the cook should have some previous experience with this cuisine, or be cooking along with someone who is familiar with texture, consistancy, and general outcome of the dish being prepared. Also, consider using sugar as you would salt and pepper to "fine tune" your food right before serving it!
I made it for a pot luck . and was a much appreciated ..