Berry Pulao – Iranian Pulao Recipe

Instructions

1. In a pan heat 4 tbsp ghee, add 1/2 cup onion slices, half a chicken, salt to taste, 1.5 cups water, cover it with the lid, and allow it to cook.
2. Parboil 2 cups long grain rice.
3. In a vessel add 1 tbsp ghee, make a layer of 2 thick sliced potatoes,
   parboiled rice, cover it with the lid, and allow it to cook for half an hour.

Advieh spice mix

1. In an electric grinder add 1-inch stick cinnamon, 1.5 tbsp chopped nutmeg, 8 pieces Iranian rosebuds, 5 pieces of green cardamom, 1 teaspoon cumin seeds, 1 heavy pinch saffron, 1 tbsp coriander seeds, 2 tbsp sugar and grind it into a fine powder.
2. Add 2 tbsp Advieh spice mix to the chicken and mix it nicely and remove the chicken from the pan.
3. In the residual pan juices add 1 cup tomato puree, 1 cup water
   1 tsp sugar, 1 tbsp Advieh spice mix, salt to taste.
4. Mix 1 cup chicken mince, salt to taste, 1 yolk of an egg and1 tbsp Advieh spice mix.
5. Whisk 1 white of an egg, prepare small balls of the chicken mince, dip them in egg white and fry them in oil.
6. In a pan add 1/2 cup water, 2 tbsp sugar, 1/2 tsp Iranian saffron mix it well till the sugar dissolves completely and transfer it into the bowl.
7. In the same pan add 1/2 cup Zereshk berries, barberries, or chopped cranberries as the best substitute, 1/4 cup blanched & peeled pistachio, 3 tbsp ghee, fried onions, chicken koftas, 1 tbsp rose water, 1 tbsp sweet saffron water and toss it for few seconds.