Pelow Shirin - Festive Persian Rice Dish
photo by GalicioBocharit
- Ready In:
- 4 oranges (not shellacked)
- 3 cups sugar
- 4 large carrots, cut into matchsticks
- 4 cups basmati rice or 4 cups persian rice
- 50 g margarine (for roasting chicken)
- oil, for sauteing
- 50 g margarine (for sauteing)
- 1 teaspoon cinnamon
- 1 (8 ounce) can frozen orange juice concentrate
- 1 medium roasting chicken
- honey-roasted pecans (optional)
- slivered almonds (optional)
- shelled pistachios (optional)
- raisins (optional)
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.
- 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.
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RECIPE SUBMITTED BY
Kosher Keeper In moving from not keeping kosher to keeping it, and in moving from the USA to Israel, I have learned a lot about coverting recipes. Later I started creating my own, but I still go back to the oldies but goodies, with the modifications, of course.