ZERESHK POLO (PERSIAN BARBERRY RICE)
Zareshk literally means "barberries"--a staple of Persian cuisine. Absolutely love it! Known as "celebration rice" or "jeweled rice", this is often cooked for Persian weddings. But you don't need to wait for a wedding ceremony to enjoy it. This pulao is made with wild, red barberries (zareshk), which give the dish its jewel-like appearance and an exotic, slightly tart taste. It is usually served with chicken, as it is in this recipe.
Provided by Zainab Pervaiz
Categories World Cuisine Recipes Asian
Time 2h50m
Yield 5
Number Of Ingredients 12
Steps:
- Soak rice in water to cover for at least 30 minutes.
- Meanwhile, place 1 pinch saffron and 1 pinch sugar in a mortar and grind to a fine power. Transfer to a cup and fill 3/4 full with hot water. Set aside.
- Preheat the oven to 325 degrees F (165 degrees C). Wash the chicken pieces, pat dry, and place in a deep baking tray. Coat with 2 tablespoons olive oil, advieh, garlic paste, and remaining saffron. Cover with aluminum foil.
- Bake in the preheated oven until chicken is no longer pink, about 1 hour.
- While the chicken is baking, drain the soaked rice, add to a pot, and cover with 4 cups of water. Add 2 tablespoons of olive oil if desired to stop the grains from sticking to each other and 1 teaspoon salt. Boil the rice until tender yet firm to the bite, 10 to 15 minutes. Drain in a colander.
- Put the pot back on the stove and add remaining oil. Lay the sliced potato in the base (to protect the rice, but also to create a delicious edible crust of rice and potato). Top with the drained rice and cover with a lid. Cook until the rice begins to steam, 3 to 5 minutes. Turn the heat to low, and leave to steam, 25 to 30 minutes.
- Heat 1/2 of the butter in a frying pan and add barberries. Saute for 3 to 4 minutes; add 1 tablespoon sugar and 2 tablespoons of the saffron water. Stir briefly, then remove from heat. Place a layer of rice on a serving platter, followed by a sprinkling of barberries and a little saffron water. Keep layering. Leave some barberries for the top. Arrange the chicken quarters around or on the top of the platter then spoon the saffron rice and barberries on top.
Nutrition Facts : Calories 697.6 calories, Carbohydrate 78.1 g, Cholesterol 69.8 mg, Fat 33.3 g, Fiber 3.8 g, Protein 21.9 g, SaturatedFat 9.7 g, Sodium 627 mg, Sugar 4.3 g
PERSIAN POLO CHICKEN
I got this recipe from my upstairs neighbor who is Persian and always has the most wonderful smells coming out of her house.
Provided by Mirj2338
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fry the onion in 3 tbsp of margarine or oil until golden, add the chicken pieces and brown on all sides.
- Season to taste with salt and pepper, add raisins and apricots, and continue to cook for a minute or two longer, turning the fruit in the fat.
- Sprinkle with cinnamon, cover with water and simmer gently, covered, until the chicken is very tender and the sauce reduced.
- Bone the chicken if you like.
- Wash and cook the rice, but do not steam it.
- It should be just partially cooked.
- Put 2 tbsp melted margarine or oil at the bottom of a large heavy saucepan.
- Spread half of the partly cooked rice over this, cover with the chicken pieces, pour the rich fruity sauce over them and cover with the remaining rice.
- Cover the pan with a cloth, put the lid on tightly, and steam over a very low heat for 20 to 30 minutes.
- The cloth will capture the steam rising from the rice and help to make it fluffy.
- Serve all mixed together.
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- Place the ice cubes in a very small cup and sprinkle saffron on top. Let it sit in room temperature until fully melted and saffron is dissolved. For more details, check out how to bloom saffron.
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