Shirin-Polow, Iranian Sweet Rice and Chicken. Shirin Polow (Shirin: Sweet, Polow: Rice) is a traditional Iranian rice recipe commonly made during the Persian New Year or Nowruz celebration period. Thanksgiving is all about getting together with the people you love and care about. شیرین پلو Shirin polow - Persian sweet rice is a traditional special-occasion rice dish which is usually served with chicken and goes well with turkey too. This delicious sweet rice is perfect for Thanksgiving dinner.

Shirin means sweet and Polo is rice in Farsi. The mild sweetness and the festive look of this rice makes it a perfect centerpiece at special occasions such as Nowruz (Persian New Year), weddings, or other special gatherings. There are many different recipes for Shirin. You can have Shirin-Polow, Iranian Sweet Rice and Chicken using 16 ingredients and 13 steps. Here is how you cook that.

Ingredients of Shirin-Polow, Iranian Sweet Rice and Chicken

It's 1 kg of chicken breast without skin, boneless.
Prepare 1 1/4 cup of sugar.
Prepare 1/2 cup of almonds, peeled, thinly sliced.
It's 1/2 cup of pistachios, thinly sliced.
You need 1 cup of orange peel, thinly sliced.
Prepare 2 of onions, thinly sliced.
You need 3 of carrots, cut into thin sticks.
You need 4 tablespoons of butter.
You need 5 tablespoons of vegetable oil.
Prepare 1/2 teaspoon of saffron.
It's of salt to taste.
You need of black pepper to taste.
Prepare of Rice.
Prepare 500 g of long grain rice, soaked in warm water for 2 hours then drained.
You need 6 tablespoons of vegetable oil.
You need 1 tablespoon of salt.

Iranians are quite proud of their rice dishes and truthfully, there is a just basis for the bragging rights. Conjure this for example: candied carrots, berberries These are the delectable building blocks of a crowd-pleasing rice dish called "shirin polo" or sweet rice. Sweet rice is somewhat of a misnomer. Close view of shirin polo persian traditional rice.

Shirin-Polow, Iranian Sweet Rice and Chicken instructions

In a pan, heat 2 tablespoons of vegetable oil and fry the onions in it until tender, then add in the chicken and fry until the chicken starts changing colour on all sides..
Pour a glass of water over the chicken and onion, season with salt and pepper then leave over medium heat for 20 minutes..
Add more water if necessary so that when the chicken is cooked, you should have half a cup of chicken broth remaining. Remove pan from heat and set aside..
Reserve 3 tablespoons of sugar for later use and dissolve the remaining sugar in a cup of water. Place over a medium flame and bring to a boil..
Pour the half cup of chicken broth over the water and sugar. Add in the saffron and 3 tablespoons of vegetable oil. Stir and set aside..
Place the sliced orange peel in a saucepan, cover with water then bring to a boil. Remove from heat; wash with cold water then drain and set aside..
In a skillet, melt 2 tablespoons of butter, add in the carrots and fry until they are soft..
Place the orange peel back into the saucepan; add in the fried carrots and the reserved 3 tablespoons of sugar, cover with water and cook for a few minutes. Drain and set aside..
To prepare the rice, pour 1 cup of water in a cooking pot and bring to a boil. Add in the rice and salt. Mix and keep on low heat until rice is soft. Then drain in a colander and wash the rice with warm water..
Put 3 tablespoons of vegetable oil in the cooking pot then put half of the rice back into the pot. Place the chicken onion mix on the rice and then cover with another layer of rice..
Spread half of the orange peel and carrot mix and half of the almonds and pistachios over the rice, then make another layer with the remaining rice and pour over it the sugar and chicken broth. Simmer, with the lid on for 30 minutes..
When done, flip the pot over a wide serving platter. The rice should be golden and molded into the shape of the pot..
Garnish with the remaining orange peel and carrot mix, pistachios and almonds. Serve hot..

Iranian wedding pilaf topped with nuts, orange zest and raisins, rustic style. Prawn with rice - closeup of prawn with rice - traditionnal spanish food paella. Gallet with bran and plum. style rustic. Polows are layered rice dishes that have ancient origins. The skillful cook is able to produce it in such a way that the ingredients are not sticky or dry.