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1
Wash the rice in warm water and rinse in a colander under the cold tap.
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2
Saute the chicken in 3 tablespoons of the butter or oil with salt and pepper and 1/4 teaspoon of the saffron for about 15 minutes, until the chicken is tender but still pink and juicy, turning the pieces to color them lightly all over.
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3
Then cut into small pieces.
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4
Saute the carrots in the same butter or oil for 10 minutes, or until tender, stirring and adding salt and a few tablespoons water.
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5
Boil the rice in a large (910-inch) heavy-bottomed preferably nonstick pan for about 10 minutes, until still a little underdone, and drain quickly.
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6
Add the remaining 1/4 teaspoon saffron to 2 tablespoons of the butter or oil and mix into the rice in the colander.
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7
Pour the 2 remaining tablespoons butter or oil in the bottom of the pan and sprinkle alternate layers of rice and chicken with carrot, candied peel, and nuts in the pan, starting and ending with a layer of rice.
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8
(You should have 3 layers of rice.)
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9
Stretch a clean cloth over the top of the pan, put the lid on, and steam over very low heat for 2030 minutes.
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10
The cloth will absorb the steam and help the rice to retain its fluffiness.
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11
For serving, see box on page 351.
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12
To make candied peel, use the peel of 3 oranges with as much of the white pith removed as possible.
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13
Slice peel into thin strips and make a note of the weight.
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14
Simmer without sugar in about 1/2 cup water until soft.
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15
Then add sugar equal to the measured weight, and cook until the water is reduced and the strips of peel are sweet.
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16
The peel of bitter oranges is particularly good to use for this dish.
