Shirin Polo – Persian Barberry Rice with Chicken or Other Poultry

Summary

Ingredients

• 1 large duck breast or 2 small or
• 4 chicken breasts with or without skin (together approx. 800g)
• Orange zest and lemon zest
• cinnamon
• Pepper, freshly ground
• 1 tablespoon oil, neutral or palmin or vegetable cream for frying
• 2 cup / s basmati rice, possibly .5 cups
• 5 cup poultry stock or vegetable stock (rice cups x just under 2 1/2)
• 1 bag saffron
• 1 tablespoon orange zest and lemon zest
• 0.5 tablespoon ½ cinnamon
• 0.5 tablespoon ½ pepper, freshly ground
• 500 g carrot (s), sliced
• 2 handfuls barberries (zereshk) approx. 100g
• 30 g butter or veetable cream

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Instructions

1. One large or two small duck breasts with a diamond-shaped incised skin side or turkey breast fillet or four chicken breasts with or without skin (together approx. 800 g) generously rub with grated orange and lemon peel, ground cinnamon and freshly ground pepper, in neutral oil or palm on both sides in one Fry vigorously in a large non-stick pan. Cover with aluminum foil and set aside.
2. Barberry, carrot and saffron rice: Roast two cups of basmati rice in the frying fat for one minute, deglaze with five cups of vegetable stock and set on the lowest setting. Season with a jar of saffron, a tablespoon of freshly ground cinnamon and pepper and plenty of grated orange peel. Spread 500 g carrots in slices on top and cover. Depending on the size, place the poultry pieces on top after five to ten minutes. Cook covered for a total of twenty minutes.
3. Then warm up the poultry, mix the rice (it should have soaked up all the broth) with 2 handfuls of zereshk (dried barberries from the Persian shop; alternatively 50 g small currants and 50 g finely diced dried apricots), add 30 - 60 g butter and fry uncovered for 5 - 10 minutes until a crust forms at the bottom.