Shirin-Polow, Iranian Sweet Rice and Chicken
Shirin-Polow, Iranian Sweet Rice and Chicken

Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to make a distinctive dish, shirin-polow, iranian sweet rice and chicken. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Shirin Polow (Shirin: Sweet, Polow: Rice) is a traditional Iranian rice recipe commonly made during the Persian New Year or Nowruz celebration period. This rice pilaf is famed for its thick, crisp tah dig crust and crown of sweet garnishes. See the recipe for Shirin Polow Make the rice: Rinse rice in a strainer under water until water runs clear.

Shirin-Polow, Iranian Sweet Rice and Chicken is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Shirin-Polow, Iranian Sweet Rice and Chicken is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook shirin-polow, iranian sweet rice and chicken using 16 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Shirin-Polow, Iranian Sweet Rice and Chicken:
  1. Prepare 1 kg chicken breast without skin, boneless
  2. Get 1 1/4 cup sugar
  3. Prepare 1/2 cup almonds, peeled, thinly sliced
  4. Take 1/2 cup pistachios, thinly sliced
  5. Get 1 cup orange peel, thinly sliced
  6. Prepare 2 onions, thinly sliced
  7. Get 3 carrots, cut into thin sticks
  8. Get 4 tablespoons butter
  9. Take 5 tablespoons vegetable oil
  10. Take 1/2 teaspoon saffron
  11. Take salt to taste
  12. Get black pepper to taste
  13. Get Rice
  14. Prepare 500 g long grain rice, soaked in warm water for 2 hours then drained
  15. Get 6 tablespoons vegetable oil
  16. Prepare 1 tablespoon salt

This version of this elegant rice dish is only gently sweet, but it has a wonderfully aromatic flavor from the orange and delicious crunch from the almonds, not to mention a. Place the chicken in a bowl with the turmeric and mix in throughly. This looks like a beautiful and tasty dish. I always like a sweet and savory combination.

Instructions to make Shirin-Polow, Iranian Sweet Rice and Chicken:
  1. In a pan, heat 2 tablespoons of vegetable oil and fry the onions in it until tender, then add in the chicken and fry until the chicken starts changing colour on all sides.
  2. Pour a glass of water over the chicken and onion, season with salt and pepper then leave over medium heat for 20 minutes.
  3. Add more water if necessary so that when the chicken is cooked, you should have half a cup of chicken broth remaining. Remove pan from heat and set aside.
  4. Reserve 3 tablespoons of sugar for later use and dissolve the remaining sugar in a cup of water. Place over a medium flame and bring to a boil.
  5. Pour the half cup of chicken broth over the water and sugar. Add in the saffron and 3 tablespoons of vegetable oil. Stir and set aside.
  6. Place the sliced orange peel in a saucepan, cover with water then bring to a boil. Remove from heat; wash with cold water then drain and set aside.
  7. In a skillet, melt 2 tablespoons of butter, add in the carrots and fry until they are soft.
  8. Place the orange peel back into the saucepan; add in the fried carrots and the reserved 3 tablespoons of sugar, cover with water and cook for a few minutes. Drain and set aside.
  9. To prepare the rice, pour 1 cup of water in a cooking pot and bring to a boil. Add in the rice and salt. Mix and keep on low heat until rice is soft. Then drain in a colander and wash the rice with warm water.
  10. Put 3 tablespoons of vegetable oil in the cooking pot then put half of the rice back into the pot. Place the chicken onion mix on the rice and then cover with another layer of rice.
  11. Spread half of the orange peel and carrot mix and half of the almonds and pistachios over the rice, then make another layer with the remaining rice and pour over it the sugar and chicken broth. Simmer, with the lid on for 30 minutes.
  12. When done, flip the pot over a wide serving platter. The rice should be golden and molded into the shape of the pot.
  13. Garnish with the remaining orange peel and carrot mix, pistachios and almonds. Serve hot.

Close view of shirin polo persian traditional rice. Iranian wedding pilaf topped with nuts, orange zest and raisins, rustic Prawn with rice - closeup of prawn with rice - traditionnal spanish food paella. Gallet with bran and plum. style rustic. I finally got around to making this dish! According to him, this type of rice is commonly found at Persian festive occasions.

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