Another beautiful Syrian Dish that was prepared in my kitchen over the holidays by the Syrian family we hosted for three weeks. The beauty of this dish was that everyone took part in making the Arabic dish. The ten year old loved to help and peeled all the skins of the blanched almonds. A task I remember doing as a young child as only Natural almonds were available for baking. I remember it leaving my hands feeling odd!
The blanched almonds were dried and sautéed in about 1/2 cup of sunflower oil.
Chicken Breasts were poached in water, seasoned with Cinnamon sticks, Cardamon Pods, Bay Leaves, Salt and Black Peppers.
The Broth had been skimmed and only the clear broth was used to cook the rice in a covered pot on the stove top.
To the broth spices such as Premixed Arabic spices; cinnamon, cumin, black pepper, cloves, nutmeg,
Along with Turmeric and Curry powder were also added to give a wonderful color and taste to the rice.
Using a larger platter, the rice was added first, then the chicken, next the green peas along the ends and garnished with the sautéed Almonds!