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Title: Reshte Polo (Rice & Noodle Pilau with Whole C
Categories: Persian Israel Jewish Poultry Pasta
Yield: 1 Servings
| 1 | c | Dry thin egg noodles, broken into 1-in pieces |
| 1/4 | c | Corn oil |
| 1 | sm | (1/4 cup) onion, sliced |
| 1/8 | ts | Pepper |
| 1/4 | ts | Ground turmeric |
| 1 | ts | Salt |
| 1 | 2 lb chicken OR whole Cornish game hen | |
| 1/2 | c | Water |
| 2 | c | Raw rice, well rinsed |
| 1 | tb | Dried orange peel (see NOTE) |
| 1 | c | Raisin or currants |
| 1 | ts | Coriander seeds |
| 2 | tb | Water |
The combination, rice, noodles, & chicken, in this celebratory pilau, is served on Rosh Hashannah. The accent on sweetness, w/ orange peel & raisins, is to ensure that everyone will have a sweet year,
Dry, Jewish-style egg noodles are available in supermarkets, but originally & traditionally (as was done during my childhood) fresh egg noodles were made at home & dried before using.
1. Put in egg noodles in a large dry skillet & very lightly toast them over moderate heat for 2 mins. Remove & set aside.
2. Heat 1 tb oil in a pan, add onion, pepper, and 1/8 ts turmeric, & stir-fry over moderate heat for 1 min. Add chicken or Cornish game hen, sprinkle w/salt, and brown chicken on all sides for 5 mins. Add 1/2 cup of water, cover pan, & cook for 10 mins more to evaporate liquid completely. Set aside.
3. Prepare rice as in Basic Persian Rice (Chelo, see recipe) but cook rice & orange peel together for 6 mins. Add toasted noodles & cook for 2 mins more. Drain under cold water and mix w/raisins or currants & coriander seeds.
4. Put balance of oil (3 tb) in a pan w/2 tb water & balance of turmeric (1/8 ts) & swirl around to mix. Cover this w/half of rice mixture. Bury the chicken in center & cover w/balance of rice in a pyramid shape. Cover pan & cook over low heat for 45 mins up to 1 hr to produce crisp tadiq.
Serve rice & chicken together, carving chicken at table. Serve warm. Serves 6.
NOTE: Fine slivers of orange peel may be prepared at home. Cut off outer rind of orange peel, then scrape off & discard white pulp. Cut peel w/scissors into very thin julienne, 1-inch-long slices. Put them on a tray in a sunny window or other warm place and dry them for several days. Toss them now & then to ensure drying is uniform. Store in a jar w/a tight cover. When preparing peel for use, soak in hot water for 2 or 3 mins.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi
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