Recipe(tried): Rec: Iranian (Persian) Rice with Chicken ("Chelo and Morg Polo")

Sari -- I got this recipe from a woman who was in the US Air Force and lived all over the world. She had a wonderful collection of international cookbooks, some of which she gave me before she passed away.

This dish takes a lot of attention, but is well worth it. The rice crust you referred to is "chelo," a trademark recipe from Iran/Persia.

2-1/2 - 3 lb. cut up chicken
5 Tb. butter
1 large onion, diced fine
1 tsp. poultry seasoning
1 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. pepper
2/3 C. raisins or currants
1/2 C. dried apricots, chopped
1-1/2 Tb. butter


2-1/2 C. rice (basmati works best)
1-1/2 Tb. salt
2 qt. water
2 Tb. salt
1/2 C. butter

Clean and wash the chicken pieces. Melt 5 Tb. butter in a deep skillet. Saute the onions 'til golden and put them aside. Saute the chicken with seasonings. Meanwhile, soak the raisins or currants in cold water for 5 minutes. Melt 1-1/2 Tb. butter and saute the plumped raisins/currants and chopped apricots on low heat for just a few minutes.

Cook rice per the Chelo instructions, below. When you come to Step 6 (after putting half the rice in the pot), arrage the chicken, onions, raisins/currants and apricots over the rice. Add the rest of the rice and cook as directed for the Chelo.

Chelo

1. Wash the rice 3 times in lukewarm water, and then soak in cold water to which 1-1/2 Tb. salt has been added. Use enough cold water to cover the rice. This rice should be soaked overnight, but in a pinch 1-2 hours' soaking will suffice.)

2. Boil 2 quarts of water to which 2 Tb. salt is added.

3. Drain the rice, add it to the boiling water and boil it for 10-15 minutes. (Stir periodically to prevent the grains from sticking.)

4. Pour drain the rice again, and rinse it with lukewarm water.

5. Put 1/3 of the melted butter into the bottom of the pot in which you boiled the rice. Add 2 Tb. water to the melted butter.

6. Take a spoonful of rice at a time and put it in the pot, distributing it evenly. Allow it to mount up into the shape of a cone.

7. Pour the rest of the melted butter over the rice, distributing it evenly.

8. Put paper toweling over the pot; cover and put 2 or 3 dishtowels on the lid. Cook for 12 min. over medium heat, then cook 35-40 min. over low heat until done.

If the rice is cooked at the right temperature, it will form the crust on the bottom of the pot, which will be a golden brown. The rest of the rice will be white. If desired, add more melted butter before serving.

When serving, mound the cooked rice in the center of a warm platter, and surround it with the chicken and fruit. The crust can be served separately.