Summary

Ingredients

• 400 g basmati, soaked for a few hours or overniht
• 4 chicken breasts, halved (or 600 g chicken breast fillet or chicken legs)
• 2 onions)
• 2 orange (s), unsprayed
• 3 large carrot (s)
• 100 g pistachios, peeled
• 100 g raisins
• 100 g butter
• oil
• 6 tablespoon sugar
• 0.5 teaspoon ½ turmeric
• 0.25 teaspoon ¼ saffron powder
• salt and pepper
• water

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Instructions

1. Wash the rice thoroughly, then pour it into a sieve.
2. Wash the oranges with hot water, peel thinly and cut the peel into strips approx. 2-3 mm wide. Peel the carrots, cut lengthways into 2-3 mm thick slices (preferably with a bread slicer) and then cut into strips like the orange peel.
3. Boil 200 ml of water in a small saucepan. Dissolve 2 tablespoons of sugar in it and cook the orange peel in the sugar water for about 5 minutes. Then drain.
4. Melt 60 g butter in a Teflon pan. Add 4 tablespoons of sugar and the carrot sticks and simmer over medium heat, stirring constantly. When all of the water has evaporated, the sugar will begin to caramelize. Then keep stirring until the mixture turns light brown. Now add the pistachios, raisins and orange peel - stir briefly and set the pan aside.
5. Bring enough water to the boil in a large saucepan. Add 1 tablespoon of salt and pour in the rice. Cook, stirring frequently, until almost soft. Then pour into a fine sieve. Put about 40 g butter and 3 tablespoon water in the same saucepan.
6. Once the butter has melted, add a layer of rice to the saucepan. Pour half of the carrot mixture on top, then layer another layer of rice. Repeat this until everything is used up. The last layer must be rice. Place a clean kitchen towel around the lid and use it to close the pot tightly. Let it steam over a very low flame for approx. 90 minutes.
7. Meanwhile, peel the onions and cut them into large strips. Heat the oil in a non-stick pan with a lid and fry the onions in it. Scatter 1/2 teaspoon turmeric on top and place the meat on top. Then pepper and salt. Dissolve 1/4 teaspoon of saffron powder in 3 tablespoons of hot water, then pour about 2 tablespoons of it over the meat, set the rest aside for now. Pour 1/4 liter of water over the meat, put the lid on and let simmer for 30 - 40 minutes. Be careful that the water does not evaporate completely, if necessary top up.
8. When the rice is cooked, rinse the bottom of the pot with cold water to loosen the crust. Now remove approx. 4-5 tablespoons of white rice from above and mix in a small bowl with the remaining tablespoons of the dissolved saffron.
9. Lift the rice out of the pot, carefully mixing the layers together. Place on a large platter and garnish with the saffron rice. Place the pieces of meat and the broken crust (tah-dig) on the outside.
10. Serve the meat sauce with the onions separately.