Khoresht -e Aaloo with Kateh

                                                                                      

Ingredients:

For the Kateh:

Preparation:

Wash the prunes and soak them in a bowl with water (500 ml) for 30 minutes.

Peel and thinly slice the onions.

Heat up oil in a frying pan and fry the onions until lightly golden brown.

Wash the chicken and fry it in the onions unntil browned all sides.

Add the salt and prunes (with the water whre they were soaked in) to the chicken and cook covered over medium heat for about 30 minutes.

Wash and peel the potatoes, cut them in cubes.

Add the potatoes and saffron to the chicken.

Cook over medium heat until the potatoes are tender.

Serve with Kateh.

For the Kateh:

Wash the rice with water, twice and drain the water.

Pour the rice in a saucepan, add to it the water, the oil and the salt, stir all well together.

Bring the water to a boil and let it cook until the water level evaporates just bellow the rice level.

Cover the pan and cook under low fire for 30 minutes.