Preparation of the orange peel: Remove the white part of the peel to such an extent that both sides of the peel are of the same color. When this has been done cut the peel into long thin strings. These should be boiled in two waters so as to remove all bitterness. Then strain.
Combining the almonds and the orange peel: Mix the almonds and the orange peel and boil them in a syrup of sugar for ten minutes. Strain and keep in a warm place until needed.
Cooking the chicken: Begin boiling the chicken very slowly at eight o’clock in the morning. Boil to such a point that the skin and bones detach themselves from the flesh.
Preparation of the saffron: Warm the saffron to remove all dampness and pound it to a powder in a mortar; after which dissolve it in three tablespoonsful of cold water.
Dishing the Polow: One half of the rice should be taken from the caldron and mixed in a bowl with the orange peel and almonds. Over this sprinkle three tablespoonsful of saffron water to color well. Now pour over it about two tablespoonsful of melted butter.
Next remove the remainder of the rice from the caldron and dish it up ready for the table. Place the chicken from which the skin and bones have been removed on top of the rice. Crown the whole with the rice, which has already been mixed with the almonds and orange peel and colored with the saffron.
This will make a delightful and pleasantly flavored dish—Chirin Polow, which means “sweet Polow.”