Rice Veiled in Pastry

Meat

• 2 tablespoons oil, butter, or ghee*
• 2 pounds (900 g

1. To make the chicken: In a sauté pan, heat the oil over medium heat. Add the chicken, onion, salt, pepper, and turmeric, and sauté for a few minutes. Add the saffron-orange blossom water, cover, and cook over low heat for 30 minutes or until the chicken is almost tender.
2. To cook the rice: In a medium saucepan, place the rice, salt, and broth, and stir gently. Br