| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Mc-recipe, Poultry, Spices, Chicken, Stews |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Water |
| 3 |
|
Cardamom seeds; crushed |
| 1 |
tb |
Rose water |
| 2 |
tb |
Lemon juice |
| 1/2 |
ts |
Saffron |
| 1 |
ts |
Salt |
| 2 |
tb |
Flour |
| 1/2 |
c |
Water |
| 1 |
|
Chicken; skinned and cut into serving pieces |
| 4 1/2 |
c |
Cooked rice |
INSTRUCTIONS
In a 4-quart pan, combine 2 1/2 cups water, Cardamom, rose water, lemon
juice, saffron, and salt.
On high heat, bring the mixture to a boil. Reduce heat to medium.
Dissolve the flour in the 1/2 cup water, then add to the liquid slowly with
continuous mixing.
When mixture thickens, add chicken pieces. Cover and let cook until chicken
pieces are tender.
Serve with cooked rice.
SOURCE Caravanserai: Mixing Spices with History: Recipes With Cardamom
www.bayarea.net/~emerald/caravan/ Site has information about the history of
cardamom, its storage, uses and folklore and mail order. Busted by
phannema@wizard.ucr.edu (jan 1998) >MCPER SERVING: 508CAL, 12.6G fat (23.1%
cff)
Notes: "This is not a very common recipe. The rose water adds a wonderful
taste and aroma to this dish. The saffron and the cardamom will thrill
you."
Recipe by: Caravanserai: Recipes with Cardamom
Posted to MC-Recipe Digest V1 #1018 by KitPATh <phannema@wizard.ucr.edu> on
Jan 16, 1998
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