Rose Cooking

A sweet pilaf

Steps to make:

Wash rice and soak it with water and salt. Cook chicken breast with a little water, 1 chopped onion, salt, black pepper and turmeric. Soak barberry with water. Then soak almond and pistachio zest in rose water. Saute 2

left onions with olive oil in pants till it fries. Peel carrots, make them into zest and saute with oil for moments. Add half of saffron and 2 tablespoon sugar. Put pot head to let carrot cooks well. Do not let it become smooth. Then saute it with oil.

In next step, we should clean bitter taste of orange skin zest. First, throw zest in water and throw water away. Do it three times. Then throw it in boiled water. After boiling for twice, throw water away. In last step, add 3 to 4 tablespoon sugar and a bit saffron, let water reduces but not become heavy. Then separate zest from water and keep the water for another use.

Now separate cooked chicken from its stock, cut up it. Add to sauted onion and saute for a while. Then separate barberry from water and let it dry. Then separate barberry from water and let it dry. Add it to chicken and saute. Stir barberry nonstop to avoid burning it. Now add carrot and orange zest, saute. Taste it to check its sweetness. If it needs, you can add sugar or the juice that was separated from orange zest. Put pants head and let it cook for 15 to 20 minutes to mix all ingredients. Separate almond and pistachio zest from rose water and add to the pants and mix it well. Strain rice when it brews, for serving you can throw a layer of rice and a layer of the sweet ingredients.