Chicken Pilaf—Persian

Ingredients

• Boil a fowl in two quarts of water
• with two chopped onions
• a bay leaf
• six pepper corns
• six cloves
• a tablespoon of salt
• Sprinkle into it a cup of well washed rice
• add a cup of seeded raisins
• a large lump of butter

Method

1. 1

   Boil chicken with onions, bay leaf, pepper, cloves, and salt.

2. 2

   Remove chicken, cut meat, strain broth, and boil.

3. 3

   Add rice, cover, and boil hard for 10 minutes.

4. 4

   Add raisins, butter, and chicken, simmer until rice is cooked.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 55. The excerpt below is the record exactly as published.

CHICKEN PILAF— PERSIAN Boil a fowl in two quarts of water with two chopped on- ions, a bay leaf, six pepper corns, six cloves, a small stick of cinnamon and a tablespoon of salt. When it begins to be tender remove and cut the white meat into small pieces. Strain the broth, of which there should be about a quart, and boil. Sprinkle into it a cup of well washed rice, cover and boil hard for ten minutes; then add a cup of seeded raisins, a large lump of butter

Cook this with the app: pantry check, scaling, and the assistant.