I have also made this Persian stuffing for Christmas turkey, using twice the amount.

　　

Ingredients

serves 6

　　1 chicken, about 3 1/2–4 pounds

　　1 onion, finely chopped

　　Butter or vegetable oil

　　1/2 pound prunes, soaked, pitted, and chopped

　　1/2 pound dried apricots, soaked and chopped

　　1/3 cup raisins

　　2 apples, peeled, cored, and chopped

　　Salt and pepper

　　1 teaspoon ground cinnamon

　　

Step 1

Clean and wash the chicken. Fry the chopped onion in 2 tablespoons butter or oil until soft and golden. Add the chopped fruits and the raisins and sauté gently for a few minutes. Season to taste with salt, pepper, and cinnamon.

　　

Step 2

Stuff the chicken with some of this mixture, and secure the opening with a toothpick or sew it with thread. Rub the chicken with salt, pepper, and the remaining butter or oil, and place it breast side down in a baking dish. Put the rest of the stuffing in another oven dish and cover with foil. Roast the chicken in a preheated 325°F oven for about 1 1/2 hours, turning the chicken over after 40 minutes. Bake the remaining stuffing for the last 30–40 minutes.

　　

Step 3

Serve the chicken surrounded with the extra stuffing, accompanied by rice.

　　

Variation

Step 4

You may add 3/4 cup coarsely chopped walnut halves and 1/3 cup barberries (see page 43) to the stuffing.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf