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. 18 ΑΡΣΙΣ - Κοινωνική Οργάνωση Υποστήριξης των Νέων