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Recipe Tags: Lactose Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Poultry Rice Asian Middle Eastern Oven Holiday Event Chicken Dietary One Dish Meal Low Sodium Gluten Free Ramadan Egg Free Free Of Something Low In Something Meat Chicken Breasts Pasta Rice And Grains Long Grain Rice Taste Mood Sweet Equipment 4 Hours Or Less

Sweet Afghani Rice With Lemon Chicken Zarda Palau

This is really tasty. I serve this dish with a plain balkan (thick) yogurt and a fresh salad for a delicious meal. Modified from the compleate middle east cookbook by tess mallos.

Steps

Preheat oven to 300f.
Boil shredded peel in 1 cup water for 5 minutes , drain & rinse.
Desolve sugar in 1 / 2 cup water , add peel and boil gently for 5 minutes or until syrup is thick.
Set aside.
Heat 1 tbs ghee or oil in a frying pan and fry almonds gently until golden remove from pan once done.
Add remaining ghee or oil and brown chicken pieces on all sides , remove with a slotted spoon and season chicken with salt and pepper.
Add onion to the pan and fry gently until soft and slightly browned.
Add 1 / 2 cup water to the pan to lift browned juices , return chicken and simmer gently for 7 minutes.
Bring 5 cups of water to a boil in a large pot.
Add washed rice and salt to taste.
Return to a boil and boil for 8 minutes then drain in a colander or sieve.
Turn rice into a bowl and pour syrup over rice.
Toss rice and spread half into a greased casserole dish.
Arrange chicken pieces on top with the onion and half the cooking liquid.
Spread remaining rice on top , pour on r.

Ingredients

lemon, water, white sugar, ghee, almonds, chicken breasts, sea salt, fresh ground black pepper, cooking onion, basmati rice, saffron thread, hot water, yogurt