- LK Bonabi
Shirin Polo & Chicken Orange Stew
Shirin in Farsi means sweet and this rice dish certainly has a good balance of sweet, which marries well with the orange flavours from the syrup and the delectable crunch from the pistachios and almonds.
The rosewater gracefully blends in with the saffron rice scattered on top, cascading down and covering the white rice underneath.
But this rice dish would not be complete without a stew that boldly lives up to the high standards that Shirin Polo brings to the table. The Chicken and Orange stew brings both subtlety and depth to this sweet rice giving it yet a further dimension of flavours to experience and enjoy.
Ingredients
For the stew
1kg chicken
4 oranges (medium size) juiced
1/4 tsp cinnamon
2 tbsp sugar (granulated)
1/4 tsp saffron
1 tsp salt
1/4 tsp pepper
For the rice
3 cups rice
1 tbsp oil
1 tsp salt
peel of 4 oranges
1 1/2 cup water
1/4 cup pistachio slivers
1/4 cup almond slivers
1/4 tsp saffron
5 tbsp sugar
1 tbsp rose water
For the garnish
1tbsp mixed pistachio and almonds
1tsp rose petals
1 tsp orange peel
Method
Step 1
Add the chicken to a large pot
Add the fresh orange juice
Add the sugar, cinnamon, saffron, salt and pepper and give it a good mix
Allow the chicken to marinate for an hour to absorb the orange and spices added to it
Step 2
Place the pot of marinated chicken (still with the juice and spices) over medium heat
Allow to slowly simmer until the chicken has cooked through and the stew has reduced slightly
Step 3
For the sweet rice
Wash the rice in a large pot and fill half of the it with water
Add salt and oil to the water and give it a stir to dissolve the salt
Place the pot over high heat
Allow the water to boil until the rice becomes par boiled
Remove from the heat
Drain the water from the rice
Set aside
Step 4
Take the peel of the 4 oranges you used
Add the orange peel to a saucepan
Add 1 1/2 cup of water to the orange peel
Place over high heat and allow to boil, this process is to remove the bitterness from the peel
Boil for 5 minutes
Remove all the water from the peel, usually best to use a flour sieve or a small tea strainer
Place the orange peel back into the saucepan
Add 2 cups of water and the sugar
Allow the water to boil again
Once boiled reduce the heat to medium
Allow the orange syrup to reduce to at least 1 to 1 1/2 cup
Remove from the heat
Add the pistachios and almonds to the syrup
Stir and set aside
Step 5
Note: Before you start this step take 1 cup of rice and put aside and 1/4 cup of the orange syrup with it's peel
In a large pot add the oil
Add a thin layer of rice at the bottom
Drizzle 2 to 3 tbsp of the orange syrup to this layer
Add another layer of rice and continue adding the orange syrup to each layer you add
Once complete cover the top of your pot and allow the rice to steam for 30 to 45 minutes over low heat
Step 6
Dilute the saffron in a small amount about 1/8th a cup of boiling water
Place the 1 cup rice you set aside in a bowl
Add the saffron to the rice
Add the 1/4 cup of orange syrup to the rice
Add the rosewater
Mix gently until all the saffron, orange syrup and rosewater have mixed well and the rice has turned a lovely saffron colour and is no longer white
In a smaller pot add 1 tbsp of oil
Add the saffron and orange syrup rice to the pot
Place over low heat and allow to steam for 30 to 45 minutes
Step 7
After both pots of rice have steamed add the white layered rice to your serving dish
Add the saffron, orange syrup and rosewater rice on top of this so it cascades down revealing the white rice underneath
Step 8
For the garnish
Sprinkle with rose petals and extra pistachio and almond slivers and any left over orange peel
Enjoy this beautiful, sweet rice dish with the orange chicken stew. It will be a dish your guests will not only remember but ask for again.
Noosh-e-Jaan :)
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