Yakhni Pulao, Persian Chicken And Toffee Cookies by Zarnak Sidhwa

Ingredients For Toffee Cookie:

• Unsalted butter 1 cup
  
• Brown sugar 1 cup
  
• Eggs yolks 2
  
• Flour 2 cups
  
• Salt  1 tsp
  
• Chocolate 4 oz
  
• Walnuts  1/4 cup

Method:

1. Cream butter and brown sugar and add int the yolks.
2. Add in flour and salt.
3. Mix well and then refrigerate.
4. Roll out dough on a lightly floured surface.
5. Cut into rounds using a cookie cutter.
6. Place onto a cookie sheet and bake at 180 degree C for 11-13 minutes or till brown.
7. Cool on wire racks.
8. When the cookies are cold melt the chocolate and spread a little over each cookie.
9. Before chocolate dries and sets, add the chopped walnuts on top.
10. Let set and then serve.
    

Ingredients For Persian Chicken:

• Chicken 1 kg
  
• Butter 2 tbsp
  
• Olive oil 2 tbsp
  
• Onion  2 medium
  
• Garlic  5-6 cloves
  
• Salt to taste
  
• Tomatoes pureed  2
• Cinnamon a pinch
  
• Black pepper  to taste
  
• Pomegranate pearls 1
  
• Walnuts 1/4 cup
  
• Lemon  1

Method:

1. Heat butter and extra virgin olive oil in a pan and add onions.
2. Crush garlic and add and saute for 1 minute.
3. Add chicken and saute for 2-3 minutes.
4. Add salt and mix.
5. When chicken turns a light brown, add cinnamon powder, freshly crushed black peppercorns and mix.
6. Add pureed tomatoes and mix.
7. Add little pomegranate juice and add to the chicken.
8. Add 1/4 cup walnuts and mix.
9. Adjust salt and crushed peppercorns and cook till the chicken is done.
10. Add the juice of 1 lemon and mix well.
11. Transfer into a serving bowl, garnish with remaining pomegranate pearls and a few roasted walnuts and serve hot.
    

Ingredients For Yakhni Pulao:

• Chicken 1 kg
  
• Rice 1-1/2 cups
  
• Oil 2 tbsp
  
• Cloves 4-5
  
• Black cardamoms 4
  
• Star anise 1
  
• Green cardamoms  4-5
• Cinnamon 2 inch sticks
  
• Bay leaves 4
  
• Black pepper 1 1/2 tbsp
  
• Fried onions 1/2 cup
  
• Ginger garlic paste 1 tbsp
  
• Coriander seeds 2 tbsp
  
• Fennel seeds  1 tbsp
• Cumin seeds 1 tsp
  
• Chicken stock 2
  
• Yogurt  1/2 cup
  
• Salt  to taste

Method:

1. Heat oil. Add cloves, black cardamoms, star anise, green cardamoms, cinnamon and saute till fragrant.
2. Add 2 bay leaves and 1 tbsp black peppercorns and saute for a minute.
3. Add chicken, cover and cook.
4. Add fried onions, ginger garlic paste and saute.
5. Add hot water and mix.
6. Tie coriander seeds, fennel seeds, cumin seeds, 2 bay leaves and remaining black peppercorns in a muslin cloth and add it to the chicken.
7. Add chicken stock cubes, yogurt, salt and rice mix well.
8. Cover and cook for 10-12 minutes or till both rice and chicken are cooked.
9. Serve hot.