Chirin Polow

Name: Chirin Polow
Ingredients: three tablespoonsful of saffron water; two tablespoonsful of melted butter; the chicken from which the skin and bones have been removed; the remainder of the rice from the caldron; orange peel; almonds

From The Stag Cook Book: Written for Men by Men, 1922

This dish is known as 'sweet Polow'.

Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

733Calories

35 gProtein

45 gCarbs

48 gFat

Full nutrition (34 nutrients)

Calories733 kcal

Protein35 g

Carbohydrates45 g

Fiber19 g

Sugars0 g

Total Fat48 g

Saturated Fat21 g

Monounsaturated Fat17 g

Polyunsaturated Fat6.4 g

Omega-30.1 g

Cholesterol185 mg

Sodium128 mg

Potassium709 mg

Calcium319 mg

Iron3 mg

Magnesium75 mg

Phosphorus294 mg

Zinc2.7 mg

Copper0.3 mg

Manganese0 mg

Vitamin D0.3 mcg

Vitamin C248 mg

Vitamin A292 mcg

Vitamin E1.6 mg

Vitamin K4.4 mcg

Vitamin B60.9 mg

Vitamin B120.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)13 mg

Folate65 mcg

Choline107 mg

Caffeine0 mg

Water291 g

As published

This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 31. The excerpt below is the record exactly as published.

orange peel and almonds. Over this sprinkle three table- spoonsful of saffron water to color well. Now pour over it about two tablespoonsful of melted butter. Next remove the remainder of the rice from the caldron and dish it up ready for die table. Place the chicken from which the skin and bones have been removed on top of the rice. Crown the whole with the rice, which has already been mixed with the almonds and orange peel and colored with the saffron. This will make a delightful and pleasantly flavored dish — Chirin Polow

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