Afghani Zarda Palau

Afghani Zarda Palau

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    Recipe ingredients and directions:

    Afghani Zarda Palau
    (Sweet Rice with Orange and Chicken)

    1 tbs salt
    2 cups washed long grain rice
    2 Oranges
    1 cup sugar
    1/4 cup oil
    1/2 cup blanched almond slivers
    1 kg (2.2 lb) chicken breasts
    salt, pepper
    1 medium onion
    1/2 cup pistachios (optional)

    Put 8 cups water + 1 tbs salt on to boil then add 2 cups washed
    long grain rice boil 10 mins then drain and rinse. Meanwhile: Cut
    rind of 2 oranges into thin strips. Boil in 1 cup water 5 mins.
    drain, discard water. Dissolve 1 cup sugar in 2 cups hot water.
    Add to rind and boil until slightly thick (~ 5 mins). Place rice
    in large bowl, and pour hot syrup (reserving peel) over rice and
    toss through.

    In 1 tbs oil fry 1/2 cup blanched almond slivers until golden.
    Remove and save almonds. If needed add a little more oil/ghee,
    brown chicken breasts (cut into 3 inch chunks) on all sides. Remove
    chicken, season and save. Add another tbs oil and fry 1 medium
    sliced onion until soft, then add 1 cup water to lift pan juices.
    Add 1 tsp allspice and then replace chicken. Simmer 20 mins.

    In large well-oiled casserole dish, place 1/2 the rice. Then the
    chicken pieces, then a layer of: 1/2 the almonds and the reserved
    rind slivers. layer of: 1/2 the almonds and the reserved Spread
    the remaining rice over the top and pour the liquid and onions from
    the chicken evenly over the top, cover, bake in medium oven for 30
    mins.

    Arrange for serving in large high-walled serving dish as follows:
    The top layer of rice around the edges - built up with a hole in
    the centre to be filled by the lower layer of rice. The chicken
    over the rice and the rind and both lots of almonds sprinkle over.
    Optionally sprinkle pistachios (yummy!) over too.

    Category: Afghani Recipes

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    Paul

    Owner of Recipe Flow

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