Ingredients
500 g rice, basmati
1 onion
5 tbsp butter or oil
1 large chicken, roasting jointed
1 salt & black pepper
1 tbsp raisins or more
150 g apricots,sharp dried
1 tsp cinnamon, grd
Directions
Fry th eonion in 3 tb of butter or oil until golden, add the chicken
pieces and brown on all sides. 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. Sprinkle with cinnamon, cover
with water and simmer gently, covered, until the chicken is very
tender and the sauce reduce. Bone the chicken if you like. Wash and
boil the rice according to the recipe for chilau but do not steam it.
Put 2 tb melted butter or oil at the bottom of a large heavy
saucepan. 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. Cover the pan with a cloth, put the lid on
tightly, and steam over a very low heat for 20 to 30 minutes. The
cloth will capture the steam rising from the rice and help to make it
fluffy. Serve all mixed together.
Servings: 6 servings
Persian Chicken Polo Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Experts have traced the existance of recipes way back into ancient history, certainly as far into history as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, sadly, these early recipes were just very simple pictorial recipes for meal preparation.
Interestingly, the oldest recipe discovered so far, according to academics is a collection of tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. During Roman times 25BC a man called Apicius created a collection of scripts describing recipes cooked by the Romans. In his scrolls, he describes how the roman meals were split into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the early Romans were skilled in the use of a wide range of spices and herbs, including a few you will know like thyme, fennel and dill. During the succeeding few centuries, the rich families of Europe competed with each other to lay on the most extravagent banquests, and because of this the best cooks and their collection of recipes were much in demand. Even so, it wasn`t until the 1800s that cookery and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, testing, and publishing recipes to allow everyone to enjoy them. Like it or not, the introduction of television brought us cooking programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting everybody to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Persian Chicken Polo recipe.
