Evening star., 1922-12-25
FEED THE BRUTE
Favorite Recipes by Famous.
Men.
BY HUSsEIN KAHN ALAI,
Minister to the United States from
Persia.
Chirin Polow.

Necessary Materials.-One pound OF
rice Carolina rice is most suitable)
one spring chicken. the peel of -four
oranges. four ounces of sugar. halt
| a pound of salt. two grams of Span
ish saffron; two ounces Of almonds
half a pound of butter.
Mtheod of Cooking the Rice.-If the
dish is required for luncheon at
o'clock, 1t will be necessary, the night
before. to rinse the rice three times in
water. rubbing it each time with the
palms of the hands. Change the water
each time.
Next. soak the rice in tepid water
letting the water stand three inches
over the rice. Pour the half pound
of salt on the rice and let it stand
until IL am. of the next day.
Into a two-gallon caldron pour SIX
quarts of water and let it boil. AS
soon as it boils pour out slowly and
with care the water in which the rice
has been soaking since the night be-
fore. Empty the rice into the boiling
water. Cover the caldron and in
crease the heat AS soon as the caldron
containing the rice begins to boil re-
move the cover and stir the rice gen
tly with a fiat spoon. Then replace the
lid and let the contents of the caldron
boil again. Repeat the stirring proc
ess three times. Next drain the rice
in a sieve, shaking it to remove all
adhesion of salt and starch. Now melt
a quarter of a pound of butter in a
large cup of water. Pour halt the
melted butter into one-gallon cal
dron and gently empty the rice lptG
the caldron in such a way that IL Will
spread uniformly without sticking to-
gether in rice balls. Place the caldron
in a hot oven. Close the oven and aft
er five or six minutes see If the cal
dron is hot; if it is. bring out gem
tly and pour the remainder OF the
melted butter over the rice ana re-
place in the oven. Now reduce the
heat until the caldron gives hollow
sound when raped with the fingers
this will indicate that the rice Is sur
ficiently cooked.
Preparation Of the Almonds.-Boil the
almonds for a few minutes until the
skins fall off and the almonds become
white. Cut the almonds into four quar-
ters perpendicularly.
Preparation Of the Orange Peel-Re-
move the WI .te part of the peel 10
such an extent that both sides OF the
peel are of the same color. When TINS
has been done cut the peel into long
thin strings. These should be boiled
in two waters so as to remove all bit
terness. Then strain.
Combining the Almonds and the
Orange Peel-Mix the almonds and the
Of sugar for ten minutes. Strain and
keep in a warm place until needed.
Cooking the Chicken.-Begin boiling
the chicken very slowly at s o'clock In
the morning. Boil to such point that
the skin and bones detach themselves
from the flesh.
Preparation Of the Saffron.-Warm tn e
saffron to remove all dampness and
pound it to a powder in a mortar.
after which dissolve it in three table
spoonfuls Of cold water.
rice should be taken from the caldron
and mixed in bowl with the orange
peel and almonds. Over this sprinkle
three tablespoonfuls of saffron water
to color well. Now pour over it about
two tablespoonfuls of melted butter.
Next remove the remainder of the
rice from the caldron and dish it up
ready for the table. Place the chicken
from which the skin and bones have
been removed on top of the rice. Brown
the whole with the rice which has been
mixed with the almonds and orange
peel and colored with the saffron.
This will make delightful and pleas
antly favored dish-chirin polow, which
means "sweet polow."