Chicken and Rice with Cherry, Shirin Polo

ShiTayib AIChef

Ingredients

• Chicken breast, skinless and boneless
  1 kilogram
• Almonds, peeled and sliced thinly
  50 grams
• Pistachios, sliced thinly
  50 grams
• Orange peel, sliced thinly
  100 grams
• Onion, finely chopped
  2 pieces
• Carrots, cut into thin sticks
  3 pieces
• Sugar
  250 grams
• Butter
  4 tablespoons
• Vegetable Oil
  5 tablespoons
• Saffron
  0.5 teaspoon
• Salt
  0
• Spices
  0
• Long-grain rice, soaked in warm water for two hours and then drained
  500 grams
• Vegetable Oil
  6 tablespoons
• Salt
  1 tablespoon

Steps

1. 1

   Heat two tablespoons of vegetable oil in a frying pan and sauté the onion until it softens, then add the chicken and fry until it starts to change color on all sides.

   Required Tools:

   Frying Pan

   5 min
2. 2

   Pour a cup of water over the chicken and onion, sprinkle with salt and spices, then let the pot simmer on medium heat for 20 minutes.

   Required Tools:

   Pot

   20 min
3. 3

   Add more water if necessary, so that about half a cup of broth remains after the chicken is cooked, then remove the pot from the heat and set aside.

   5 min
4. 4

   Set aside 3 tablespoons of sugar for later use, dissolve the remaining amount in a cup of water and place over medium heat until it boils.

   5 min
5. 5

   Pour half a cup of chicken broth over the water and sugar, then add saffron and 3 tablespoons of vegetable oil. Stir the ingredients and set aside.

   5 min
6. 6

   Place the orange peels in a pot and submerge them in water, then let them boil. After that, remove from heat and rinse with cold water, then drain and set aside.

   Required Tools:

   Pot

   5 min
7. 7

   Melt two tablespoons of butter in a frying pan, then add the carrots and sauté until tender.

   Required Tools:

   Frying Pan

   5 min
8. 8

   Return the orange peel to the pot and add the sautéed carrots along with the 3 tablespoons of sugar we set aside. Submerge the ingredients in water and let simmer for a few minutes. Then drain and set aside.

   5 min
9. 9

   To prepare the rice, pour a cup of water into a pot and bring to a boil. Then add the rice and salt, and boil.

   Required Tools:

   Pot

   5 min
10. 10

    When the rice is tender, about 15 minutes later, drain it and rinse with warm water.

    15 min
11. 11

    Pour 3 tablespoons of vegetable oil into the pot, divide the rice into 3 portions, place the first layer in the pot, then pour the chicken and onion mixture over it and cover with the second portion of rice.

    Required Tools:

    Pot

    5 min
12. 12

    Spread half of the orange peel, carrots, almonds, and pistachios over the rice, cover with the remaining rice, and pour the chicken broth and sugar over it. Cover the pot and let it simmer on low heat for 30 minutes.

    30 min
13. 13

    When the dish is cooked, invert the pot onto a serving plate. The rice should appear golden and in the shape of the pot.

    5 min
14. 14

    Garnish the dish with the remaining orange peel, carrots, pistachios, and almonds, and serve hot.

    5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Sugarper 100g

Energy387 kcal

Carbohydrate100 g

Total Sugars100 g

Butterper 100g

Energy717 kcal

Protein0.85 g

Total Fat81 g

Carbohydrate0.1 g

Total Sugars0.1 g

Vegetable Oilper 100g

Energy884 kcal

Total Fat100 g

Saffronper 100g

Energy300 kcal

Protein10 g

Total Fat5 g

Carbohydrate60 g

Dietary Fiber20 g

Total Sugars2 g

Saltper 100g

Ash100 g

Spicesper 100g

Energy350 kcal

Protein10 g

Total Fat15 g

Carbohydrate60 g

Dietary Fiber25 g

Vegetable Oilper 100g

Energy884 kcal

Total Fat100 g

Saltper 100g

Ash100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags