Necessary materials: One pound of rice (Carolina rice is most
suitable); one spring chicken; the peel of four oranges; four ounces of
sugar; half a pound of salt; two grams of Spanish saffron; two ounces
of almonds; half a pound of butter.
Method of cooking the rice: If the dish is required for a luncheon at
one o’clock, it 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 11 a. m. 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 before. Empty the rice into
the boiling water. Cover the caldron and increase the heat. As soon as
the caldron containing the rice begins to boil remove the cover and
stir the rice gently with a flat spoon. Then replace the lid and let
the contents of the caldron boil again. Repeat the stirring process
three times. Next drain the rice in a sieve, shaking it to remove
all adherents of salt and starch. Now melt a quarter of a pound of
butter in a large cup of water. Pour half of the melted butter into a
one-gallon caldron and gently empty the rice into the caldron in such
a way that it will spread uniformly without sticking together in rice
balls. Place the caldron in a hot oven. Close the oven and after five
or six minutes see if the caldron is hot; if it is, bring it out gently
and pour the remainder of the melted butter over the rice and replace
in the oven. Now reduce the heat until the caldron gives a hollow sound
when rapped with the fingers; this will indicate that the rice is
sufficiently 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 quarters perpendicularly.
Preparation of the orange peel: Remove the white part of the peel to
such an extent that both sides of the peel are of the same color. When
this has been done cut the peel into long thin strings. These should be
boiled in two waters so as to remove all bitterness. Then strain.
Combining the almonds and the orange peel: Mix the almonds and the
orange peel and boil them in a syrup of sugar for ten minutes. Strain
and keep in a warm place until needed.
Cooking the chicken: Begin boiling the chicken very slowly at eight
o’clock in the morning. Boil to such a point that the skin and bones
detach themselves from the flesh.
Preparation of the saffron: Warm the saffron to remove all dampness
and pound it to a powder in a mortar; after which dissolve it in three
tablespoonsful of cold water.
Dishing the Polow: One half of the rice should be taken from the
caldron and mixed in a bowl with the orange peel and almonds. Over this
sprinkle three tablespoonsful of saffron water to color well. Now pour
over it about two tablespoonsful 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. Crown the whole with the rice,
which has already been mixed with the almonds and orange peel and
colored with the saffron.
This will make a delightful and pleasantly flavored dish—Chirin Polow,
which means “sweet Polow.”