John Myers
Ingredients for 4 servings:
- 1 large duck breast or 2 small or
- 4 chicken breasts with or without skin (together approx. 800g)
- Orange zest and lemon zest
- Cinnamon
- Pepper, freshly ground
- 1 tbsp oil, neutral or palm oil or vegetable cream for frying
- 2 cup(s) Basmati rice, possibly 2.5 cups
- 5 cup(s) chicken stock or vegetable broth (rice cups x just under 2 1/2)
- 1 bag of saffron
- 1 tbsp orange zest and lemon zest
- ½ tbsp cinnamon
- ½ tbsp pepper, freshly ground
- 500 g carrot(s), sliced
- 2 handfuls of barberries (Zereshk) approx. 100g
- 30 g butter or vegetable cream
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
Stew or rather “single-pan”
Rub one large or two small duck breasts with diamond-shaped cuts on the skin, or turkey breast fillet, or four chicken breasts with or without skin (total approx. 800 g) generously with grated orange and lemon zest, ground cinnamon, and freshly ground pepper. Brown vigorously on both sides in a large nonstick pan in neutral oil or Palmin. Cover with aluminum foil and set aside. Barberry, Carrot, and Saffron Rice: In the same pan, toast two cups of basmati rice in the frying fat for one minute, deglaze with five cups of vegetable stock, and reduce heat to low. Season with a pinch of saffron, a tablespoon of freshly ground cinnamon and pepper, and generously grated orange zest. Arrange 500 g of sliced carrots on top and cover. Depending on the size, add the poultry pieces after five to ten minutes. Cook, covered, for a total of twenty minutes. Then keep the poultry warm, mix the rice (it should now have absorbed all the broth) with 2 handfuls of zereshk (dried barberries from the Persian shop; alternatively 50 g small currants and 50 g finely diced dried apricots), add 30 – 60 g butter and fry uncovered for 5 – 10 minutes until a crust forms on the bottom.
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