Persian Chicken Polo

1. 1

   Fry the onion in 3 tablespoons of butter or oil until golden, add the chicken pieces and brown on all sides.

2. 2

   Season to taste with salt and pepper, add raisins and appricots, and continue to cook for a minute or two longer, turning the fruit in the fat.

3. 3

   Sprinkle with cinnamon, cover with water and simmer gently, covered, until the chicken is very tender and the sauce reduce.

4. 4

   Bone the chicken if you like.

5. 5

   Wash and boil the rice according to the recipe for chilau but do not steam it.

6. 6

   Put 2 tablespoons melted butter or oil at the bottom of a large heavy saucepan.

7. 7

   Spread half of the partly cooked rice over this, cover with the chickem pieces, pour the rich fruity sauce over them and cover with the remaining rice.

8. 8

   Cover the pan with a cloth, put the lid on tightly, and steam over a very low heat for 20 to 30 minutes.

9. 9

   The cloth will capture the steam rising from the rice and help to make it fluffy.

10. 10

    Serve all mixed together.

* Per serving · 4 servings · Values may vary.

No additional tips available.