PELOW SHIRIN - FESTIVE PERSIAN RICE DISH
A colorful traditional dish with a mixture of delicious flavors and visual appeal. Thanks to my friend Susi for getting it from her sister for me! All of the parts can be prepared the night before except for the rice, then warmed and mixed while the rice is cooking before serving.
Provided by GalicioBocharit
Categories Rice
Time 2h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- For candied orange peel:.
- Coarsely grate orange peels and put in a small saucepan.
- Cover with 1 liter water and bring to a boil, then drain and repeat this process (to reduce the bitterness).
- Cover peels with the sugar and add 1 L water.
- Bring to a boil and then simmer, stirring.
- After 15 minutes, taste it. It should be very sweet syrup. If it's not, add sugar. If it's too thick, add some water.
- Simmer until rind looks translucent around the edges and is swimming in sugary syrup.
- For roasted chicken:.
- Put whole chicken into an oven roasting dish and drown in the orange concentrate and pats of margarine.
- Cover and roast in 375°F oven until cooked (approx 1 1/2 hours).
- When it is done, let it cool slightly in the covered pot until you can safely peel off the skin and cut into bit-sized pieces.
- Drown the pieces in the chicken's sauce until it is time to serve.
- For carrot mixture:.
- Heat 50g margarine and oil in frying pan and sauté the carrots for 5 minutes.
- Add the cinnamon, then add any of the optional dried fruits or nuts and cover and simmer a few minutes longer, until everything has softened.
- Add the candied orange peel with its syrup.
- For rice:.
- Rinse rice until no longer starchy (water should be clear, not milky).
- Boil rice with 4 cups water and 1/2 tsp salt, then simmer for 7 minutes. Do not remove the lid, rather leave the rice to cook in the steam for 1/2 hour.
- Putting it all together:.
- Drain carrot-orange mixture, keeping syrup to be drizzled on according to taste.
- Add the carrots and chicken pieces to the rice and serve.
Nutrition Facts : Calories 1205.7, Fat 25.1, SaturatedFat 5.8, Cholesterol 35.6, Sodium 234.6, Carbohydrate 228.7, Fiber 8.4, Sugar 129, Protein 20.7
AFGHANI LAMB AND RICE DISH
Known in Afghanistan as quabili pilau, this is a delicious and festive dish. A combination of several quabili recipes that I found online and made my own, my inspiration coming from an Afghani family in town that operates a food cart from which they sell the most delightful Afghani food. This is truly a perfect example of the best fusion of Asian and Arabic ingredients.
Provided by COOKGIRl
Categories Long Grain Rice
Time 1h
Yield 5-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees. Soak saffron threads and set aside.
- Meat: In a large pot in plenty of water add the ground lamb, 2 T. of the onion and salt and pepper. Bring to boil and cook meat for about 15-20 minutes or until meat is no longer pink. Drain meat and reserve all the cooking liquid. Set meat aside. (It is very important to save the liquid as this will be used to cook the rice.).
- Rice: In pan combine the reserved lamb stock, the rice, the saffron threads-straining the threads but including the soaking water, cinnamon, ground cumin, ground coriander and the cardamom powder. Cover, bring to boil and simmer 20 minutes or until grains are tender.
- While the rice is cooking saute the carrots with the sugar on medium heat in a little bit of oil about 5 minutes, being careful not to burn. Next add the onion and raisins and saute another 2 or 3 minutes until carrots are slightly tender but still firm, onions are soft and raisins have plumped up. Set aside.
- Lightly oil an oven proof casserole dish. Spoon half of the carrot mixture on bottom of casserole, followed by part of the meat mixture, then some of the rice, layering the ingredients so that you end up with rice on top. Cover and bake about 25 minutes in low oven.
- Remove casserole dish from oven. Garnish with the remaining carrot/raisin mixture and fresh cilantro sprigs. Season with salt if necessary.
Nutrition Facts : Calories 573.4, Fat 26, SaturatedFat 10, Cholesterol 66.2, Sodium 78.6, Carbohydrate 65.3, Fiber 4.3, Sugar 15.3, Protein 20.7
PERSIAN RICE
I believe I've posted a few fool-proof methods for cooking perfect rice, but this Persian version takes the grand prize, and it's not even close for second. The beauty of this method is that it doesn't rely on any specific measurements, or even exact times. This will make some of you very nervous, but just go with it.
Provided by Chef John
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Bring water and kosher salt to a boil in a pot; add rice and cook, stirring, for exactly 7 minutes. Drain.
- Heat olive oil in a pot over medium-high heat. Cover bottom of pot with 1 layer of potato slices. Sprinkle cumin and salt over potatoes. Cook until potatoes are sizzling, 2 to 3 minutes; top potatoes with rice to form an even layer. Reduce heat to low and place butter slices over rice.
- Top pot with a layer of clean paper towels and place lid over towels. Steam until rice is fluffy, about 45 minutes.
- Grind saffron threads with a mortar and pestle. Mix crushed saffron with 1 1/2 tablespoons hot water in a large bowl. Add a couple spoonfuls of rice to saffron mixture and stir until rice is yellow.
- Spoon remaining rice into a serving bowl, top with saffron rice, and line edges of bowl with potatoes. Garnish with parsley.
Nutrition Facts : Calories 254.8 calories, Carbohydrate 41.6 g, Cholesterol 11.4 mg, Fat 8.3 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 3.4 g, Sodium 2223.1 mg, Sugar 0.3 g
PERSIAN CHICKEN DISH
Long, slow marinating in garlicky yogurt tenderizes, moistens and adds deep flavor so you end up with skinless grilled chicken that's as delicious as it is nutritionally correct. Serve with soft pita or flatbread and fresh yogurt.
Provided by Stacia_
Categories Southwest Asia (middle East)
Time P1DT30m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Put the salt in a wide, shallow non-reactive bowl with the garlic and mash them together until you have paste. Add yogurt, lemon and pepper.
- Skin the chicken breasts, remove all visible fat and separate the halves. Bend each backward to break the bones so the pieces win lie flat.Add to the yogurt and turn so all surfaces are well-coated.
- Cover the bowl tightly and refrigerate. Allow to marinate at least overnight up to a day and a half. Turn when you think of it.
- To cook, remove breasts from marinade and wipe off all but a thin film. Broil or grill about 6 inches from the heat for 6 to 8 minutes a side or until thoroughly cooked. Meat will brown somewhat but should not char. Serve at once.
Nutrition Facts : Calories 380.6, Fat 20.1, SaturatedFat 6.9, Cholesterol 128.9, Sodium 857.8, Carbohydrate 7, Fiber 0.7, Sugar 5, Protein 41.6
SHIRIN POLO (PERSIAN SWEET RICE)
This recipe comes from Gil Marks's vegetarian Jewish cookbook Olive Trees and Honey. According to him, this type of rice is commonly found at Persian festive occasions. His recipe suggested that you could use either turmeric or saffron. Since saffron is so expensive, I opted for turmeric, but you can substitute a the same amount of saffron instead.
Provided by Ariella
Categories Long Grain Rice
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Wash rice in lukewarm water until water runs clear.
- Then soak in cold water to cover for at least 2 hours but up to 24 hours. Drain, rinse, and drain again.
- In a large heavy saucepan, bring 8 cups water to boil over medium heat. Add salt.
- Add the rice and cook, stirring occasionally, for 10 minutes. Drain, rinse and then drain again.
- To make the filling, fill a small sauce pan with cold water.
- Add orange zest and bring to a boil. Drain and then repeat.
- In a medium sauce pan, combine the zest, water, sugar and turmeric and stir over low heat until sugar dissolves.
- Increase the heat to medium-high and bring to a boil.
- Reduce heat to low and simmer until syrupy, about 20 minutes.
- Let cool and then stir in nuts.
- In a large heavy saucepan heat 2 tablespoons of the oil over high heat.
- Stir in the turmeric, the 2 tablespoons of water.
- Spread 1/3 of rice in the sauce pan.
- Scatter half of the zest filling over top, cover with half the remaining rice, then remaining filling, then mound remaining rice over top.
- Using wooden spoon handle, poke 7 deep holes in the rice.
- Drizzle with remaining 2 tablespoons of oil.
- Place a kitchen towel or several layers of paper towels over top of pan.
- Cover with lid and cook over medium heat until steam appears, about 10 minutes.
- Reduce heat to low and simmer until rice is tender and bottom is crisp, about 30 minutes.
PULAU NEPALESE BASMATI RICE DISH
This is an amazing rice side dish with complex flavors, but simple prep! It has a sweet and salty element to it and the spices will make your kitchen SING! Originally made for a Girl Scout function, but EVERYONE loved it and it is now a family favorite! (Found on a Nepali website.) Also re-heats easily. The golden raisins add the most delicious bit of sweet to the rice!
Provided by Kitchen Mama of 3
Categories Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash the rice several times and let it soak for 30 minutes.
- Drain the rice well in a sieve.
- Heat the oil in a skillet over medium-low heat and cook onion until soft.
- Add all ingredients & spices, (except salt) to the pan and stir fry for 2 minutes over medium heat.
- Add 2 cups of water to the pan with salt and bring to a boil then cover tightly and.
- turn the heat to low.
- Simmer for 20 minutes, adding additional water during cooking, if necessary, until rice is tender and fluffy and all the water is absorbed.
- Remove bay leaf, cloves and cinnamon sticks before serving.
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