Alo-Balo Polo (Steamed Rice with Sour Cherries and Chicke

Title:
Alo-Balo Polo (Steamed Rice with Sour Cherries and Chicke

Yield:
6 Servings

Categories:
Middle
east,
Iran,
Chicken,
Rice




Ingredients:





     4 c  Cherries, sour; fresh, ripe,


          ;pitted (about 2 pounds)


     6 tb Sugar


   1/4 c  Olive oil


 2 1/2 lb Chicken


     1 ts Salt


     1 md Onion; peeled and cut into


          ;1/8 inch thick slices


   1/2 c  Water


     2 c  Rice, iranian; imported or


          ;other uncooked long, soaked


          ;and drained


     8 tb Butter; melted


   1/4 ts Saffron threads; pulverized


          ;with a mortar and pestle or


          ;the back of a spoon, and


          ;dissolved in 1 tablespoon


          ;warm water





------------------------SILVER
XPRESS MAIL SYSTEM 5------------------------





   Combine the cherries and sugar in a 2 to 3 quart saucepan, and, stirring


 gently, bring to a boil over high heat.  Reduce the heat to low and simmer


 uncovered for 2 or 3 minutes, or until the cherries have softened somewhat


 and given off most of their liquid.  Remove from the heat.


   In a heavy 3 to 4 quart casserole, heat the olive oil over moderate heat


 until a light haze forms above it.  Pat the chicken completely dry with


 paper towels and sprinkle it inside and out with salt. Brown the chicken in


 the hot oil, turning it frequently with a large spoon or tongs and


 regulating the heat so that the bird colors quickly and deeply without


 burning.


   Place the chicken on a plate and add the onion slices to the oil


 remaining in the casserole.  Stirring frequently, cook for about 10


 minutes, or until the slices are richly browned.  Return the chicken and


 all of the juices which have accumulated on the plate to the casserole, add


 the ? cup of water and bring to a boil over high heat. Reduce the heat to


 low, cover tightly and simmer for about 30 minutes, or until the chicken is


 tender.


   Transfer the chicken to a plate, set aside 2 tablespoons of the cooking


 liquid and discard the onion slices.  When the bird is cool enough to


 handle, cut it into 6 or 8 serving pieces.


   Meanwhile, bring 6 cups of water to a boil in a heavy 4 to 5 quart


 casserole with a tightly fitting lid.  Pour in the rice in a slow, thin


 stream so the water does not stop boiling.  Stir once or twice, boil


 briskly for 5 minutes, then drain the rice in a sieve.


   Pour the reserved chicken cooking liquid and 4 tablespoons of the melted


 butter into the casserole and stir them together.  Add half of the rice


 and, with a spatula or spoon, smooth it to the edges of the casserole. Cook


 uncovered over moderate heat for 5 minutes, then remove the casserole from


 the heat and add the chicken and half of the reserved cherries. Spread the


 remaining rice on top and pour in all the remaining cherries and their


 cooking liquid.  Cover tightly and cook over low heat for 15 to 20 minutes,


 or until the rice is tender.


   To serve, spoon about a cup of the rice into a small bowl, add the


 remaining 4 tablespoons of melted butter and the dissolved saffron and stir


 until the mixture is bright yellow.  Place a layer of rice on a heated


 platter.  Arrange the chicken on top of it, cover the chicken with the


 remaining rice and cherry mixture.  Sprinkle the saffron rice on top. With


 a metal spatula, lift the rice crust from the bottom of the casserole and


 arrange small pieces of it around the edge of the platter.


 


 92 of 116


 


 Source: Time Life Series: Middle Eastern Cooking  "circa  69"


 


 MMed by: earl.cravens@salata.com Beach, CA * 310-543-0439 28.8k (1:102/125)


 ? Area: International Cooking


 ???????????????????????????????????????????????? Msg#: 66 Date: 24 Mar 95


 23:22:00 From: EARL CRAVENS Read: Yes Replied: No


   To: ALL                                          Mark: Save Subj: T/L Mid


 East 093-116


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