Ab-Gusht with Chicken

Name: Ab-Gusht with Chicken
Cuisine: Iran
Ingredients: 75 g kritheraki (rice-shaped pasta) or pudding rice; 75 g kritheraki (rice-shaped pasta) or pudding rice; 75 g kritheraki (rice-shaped pasta) or pudding rice; 75 g kritheraki (rice-shaped pasta) or pudding rice; 1 can cooked chick peas; 100 g Iranian split peas (or the Indian chana dall); 100 g Iranian split peas (or the Indian chana dall); salt and pepper; salt and pepper; ¼ teaspoon saffron, steeped in boiling water; ¼ teaspoon saffron, steeped in boiling water; 1 teaspoon turmeric; 5–6 dried limes; 1 large onion, chopped; 1 chicken, skinned and jointed; 1–2 potatoes (optional, but then, as I explained above, all these ingredients can be pretty much played around with)

Preparation info

It will be enough for
5–6
people.

Difficulty
Easy

Appears in

Persia in Peckham

By Sally Butcher

Published 2007

About

This is eaten with lots of things – bogoli pulao, sib pulao – its simplicity provides the prefect accompaniment to these delicately flavoured rice dishes. Again, it can be eaten as a soup if you are just using bones and scraps of raw chicken or used as a casserole if you are using whole joints. The recipe assumes the latter.

Ingredients

1 chicken, skinned and jointed
1 large onion, chopped
5–6 dried limes

Asia
Iran
Main course
Soup
Starter
Gluten-free

Method

Wash the chicken and place it in a pan; prick the dried limes and add them to the chicken along with the onion. Pour in enough cold water to cover the meat with around 1cm to spare. Sprinkle in the turmeric and saffron and a starter-offering of salt and pepper, add the split peas and bring to the b