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2 1/2 cups water
3 crushed cardamom seeds
1 tablespoon rose water
2 tablespoons lemon juice
1/2 teaspoon saffron
1 teaspoon salt
2 tablespoons flour
1/2 cup water
1 chicken, skinned and cut into serving pieces
In a 4-quart pan, combine 2 1/2 cups water, Cardamom, rose water, lemon juice, saffron, and salt. On high heat, bring the mixture to a boil. Reduce heat to medium. Dissolve the flour in the 1/2 cup water, then add to the liquid slowly with
continuous mixing. When mixture thickens, add chicken pieces. Cover and let cook until chicken pieces are tender.
Serve with basic cooked rice.
3 crushed cardamom seeds
1 tablespoon rose water
2 tablespoons lemon juice
1/2 teaspoon saffron
1 teaspoon salt
2 tablespoons flour
1/2 cup water
1 chicken, skinned and cut into serving pieces
In a 4-quart pan, combine 2 1/2 cups water, Cardamom, rose water, lemon juice, saffron, and salt. On high heat, bring the mixture to a boil. Reduce heat to medium. Dissolve the flour in the 1/2 cup water, then add to the liquid slowly with
continuous mixing. When mixture thickens, add chicken pieces. Cover and let cook until chicken pieces are tender.
Serve with basic cooked rice.
