Persian Chicken Stuffed with Rice (Morgh-e tu por ba berenj)
Serves 4 – 6
1 Large chicken, about 5 to 6 pounds
1 Tsp. Sea Salt
2 Large onions ~ peeled and thinly sliced
3 Cloves Garlic ~ peeled and crushed
1/4 Cup butter or oil
1 Cup Rice ~ cleaned and washed
1 Tbsp. Persian Spice Blend (Advieh)
2 Tsp. Dried Rose petals
1/2 Tsp. Freshly ground black pepper
2 Cups Chicken stock
1/2 Cup Dried tart cherries
1/4 Cup Slivered almonds
1/4 Cup Raisins
1/4 Cup Fresh Lime juice
1/8 Tsp. Saffron Threads dissolved in 1 Tbsp. Hot water
1/4 Cup Butter ~ melted for basting
Lime slices for garnish
Clean and wash chicken.  Blend 1/2 Tsp of the Advieh with 1/8 cup of the butter.  Using your fingers work the spice/butter combination under the skin of the bird and into the flesh.  Brown onions and garlic in a skillet in the other 1/8 cup of the butter.  Add rice, Advieh, Rose petals, 1 teaspoon salt, and pepper.  Cook for 5 minutes, stirring occasionally.  Add chicken stock; cover and simmer over low heat for 20 minutes.  Add cherries, almonds, raisins, and lime juice.  Preheat the oven to 350°F.  Stuff the chicken with the rice mixture and pin or sew the cavity shut.  Place chicken in a greased oven-proof dish or roasting pan, paint with melted butter and cover.  Place pan in the oven and roast for 1 hour.  Remove chicken from the oven and paint it with a mixture of the saffron water and the remaining melted butter.  Cook uncovered for another hour, or until the meat separates easily from the bone.  Baste occasionally with the pan juices. Serve the chicken in the baking dish or on a serving platter.  Garnish with lime slices and accompany with bread, raw vegetables, fresh herbs, and salad.
