diced white onion
diced fennel or celery
whole garlic cloves
boneless skinless chicken breast, cubed
pork tenderloin, cubed
Italian flat-leaf parsley
peeled and de-veined shrimp
lobster or crab meat
minced zest and juice of a lemon
any type of pork product or
shellfish,to your discretion
Choose a wide pan with at least a 3- to 4-inch lip; a cover also helps. In a preheated pan, coated with half-and-half mixture of butter and olive oil, brown the pork loin until it is light brown in color. Remove from the pan into a holding dish, leaving all the drippings. Repeat the process with chicken.
In the heated pan, add four or five bay leaves, onions, carrots and celery. Cook for 10 minutes or until soft. Add the garlic and seafood to the mix; cook until lightly browned. Don't overcook. Remove bay leaves and garlic if you don't prefer them in the dish. Add half the lemon zest and all the lemon juice. Add rice and mix well.
Place the pork and chicken evenly around the pan and, by hand, push into the rice mixture. Once content with the placement, add a cup of hot water with a generous portion of saffron diluted in it. Add a combination of chicken broth and white wine accordingly to cook the rice. Increase heat, bring to a soft boil, cover, and return temperature to low and allow to cook for 25 minutes. Remove cover and sprinkle with chopped parsley and minced lemon zest before serving.
This dish is best served fresh, so plan the timing accordingly. It does not reheat well, and loses its integrity as it sits.
Submitted by chef Farrokh Pedram