Shirin Polo Recipe

• 500 gm Basmati or Long-Grain Rice (rinsed and soaked in water for 2 hrs)
• 800 gm Chicken (rinsed carefully)
• Cooking Oil
• 2 spoons Butter
• 50 gm Almonds (sliced)
• 50 gm Pistachio (sliced)
• 100 gm Orange peel (sliced)
• 2 large Onions (sliced)
• 100 gm Sugar
• ½ tbsp Saffron
• Salt and Pepper

• Heat oil in pan and fry the onions until light golden.
• Add chicken pieces and fry until a light brown color.
• Add 1 glass of water, salt and pepper and cook over medium heat until ½ glass water remains in the pan and chicken is tender enough to be separated from the bones.
• Remove the bones.
• Boil the sugar (reserve 2-3 spoons) with one glass of water, chicken juice, saffron and 2-3 spoon oil.
• Soak the almond for an hour in water.
• Boil the orange peels for a few minutes and drain and repeat.
• Soak in cold water for an hour and boil with three spoons of sugar and drain.
• Take a large size pot, spread half of rice and layer it with chicken pieces, half of the almonds and orange peel and remaining half of the rice.
• Spread over sugar and chicken juice mix.
• Add water and some butter.
• Cover and cook until rice is tender.
• Garnish with remaining dry fruits and serve hot.