Pelow Shirin - Festive Persian Rice Dish

READY IN: 2hrs




  • For candied orange peel:
  • Coarsely grate orange peels and put in a small saucepan.
  • Cover with 1 liter water and bring to a boil, then drain and repeat this process (to reduce the bitterness).
  • Cover peels with the sugar and add 1 L water.
  • Bring to a boil and then simmer, stirring.
  • After 15 minutes, taste it. It should be very sweet syrup. If it's not, add sugar. If it's too thick, add some water.
  • Simmer until rind looks translucent around the edges and is swimming in sugary syrup.
  • For roasted chicken:
  • Put whole chicken into an oven roasting dish and drown in the orange concentrate and pats of margarine.
  • Cover and roast in 375°F oven until cooked (approx 1 1/2 hours).
  • When it is done, let it cool slightly in the covered pot until you can safely peel off the skin and cut into bit-sized pieces.
  • Drown the pieces in the chicken's sauce until it is time to serve.
  • For carrot mixture:
  • Heat 50g margarine and oil in frying pan and sauté the carrots for 5 minutes.
  • Add the cinnamon, then add any of the optional dried fruits or nuts and cover and simmer a few minutes longer, until everything has softened.
  • Add the candied orange peel with its syrup.
  • For rice:
  • Rinse rice until no longer starchy (water should be clear, not milky).
  • Boil rice with 4 cups water and 1/2 tsp salt, then simmer for 7 minutes. Do not remove the lid, rather leave the rice to cook in the steam for 1/2 hour.
  • Putting it all together:
  • Drain carrot-orange mixture, keeping syrup to be drizzled on according to taste.
  • Add the carrots and chicken pieces to the rice and serve.