Chicken, Apricot & Rice in Pastry

Polow dar nan-e lavash

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Preparation info
  • Servings:

    6

    • Difficulty

      Medium

    • Ready in

      1 hr 45

Appears in
From Persia to Napa: Wine at the Persian Table

By Najmieh Batmanglij

Published 2015

  • About

Ingredients

Filling

  • ½ cup butter or ghee, or vegetable oil
  • 1 cinnamon stick (4

Method

  1. Heat 4 tablespoons butter in a wok or deep skillet over medium heat. Add the cumin, cinnamon, coriander and cardamom pods, and cook for 10 seconds, until they become aromatic (keep a cover handy to stop any seeds from flying out). Add the chicken and onions, and stir-fry for 10