Middle Eastern Recipes Συνταγές της Μέσης Ανατολής | Page 20
Συνταγές της Μέσης Ανατολής
KABOLI PULAO
A recipe from Afghanistan, usually prepared for happy social events like
weddings or holiday events. It is generally cooked with sheep meat but
alternatives with chicken are also often. They also use often pistachios
instead of walnuts. Safran is used widely in food, jams and in tea.
Safran has analgesic, antioxidant and memory enhancing properties!
INGREDIENTS:
2 kg walnut kernel, 1L olive oil, 1 medium-size chicken
350 g black raisins, 2 kg Basmati-Nayab rice, 300 g carrots
1 kg onions, 100 g saffron, 2 tablespoons sugar turmeric, cumin
PREPARATION:
Soak the rice (Basmati-Nayab), walnuts and black raisins into water.
Chop carrots into sticks and onions into rings. Take skin off the chicken.
For the sauce: We add 1 table spoon of sugar and 100 g of saffron into
trimmed iced and a bit of water (in order for the colour to release).
METHOD:
Boil the chicken for 10 min and then add the onions, the turmeric, the
salt and pepper. Add 11/2 cup of olive oil in another pot and fry the
carrots along with 1 table spoon of sugar, raisins, walnuts and a bit of
the sauce (at the end). Put oil in a tray and then the chicken. Smear
also the chicken with olive oil and roast at 120οC. Cut the roasted
chicken into portions. Put a small plate at the bottom of a pot, add the
rice, the chicken broth, the fried mix of raisins, walnuts and carrots, a
bit of cumin, the sauce and the chicken portions. Boil the rice for 5’.
Take the pot out of heat (for the rice to be “al dente”). Cover the pot
with a clean cloth in order to absorb the extra humidity and leave aside
for 20’.
Serve in a platter.
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