Wednesday, August 19, 2009

Zereshk Polo with chicken


Zereshk polo: dried berberis and saffron rice1

zereshk 1 cup (you can buy it from Persian stores)
butter 2 tbsp
saffron 1 pinch (grounded and dissolved in 1/2 cup hot water)
sugar 4 tbsp
chicken thighs 3
basmati rice 2 cups
onion 1/2

Zereshk: soak the zereshk in water for 30 minutes. Drain, cook in low heat in a pan with sugar and butter until soft and caramelized. Add 3-4 tbsp of saffron water mixture.

Polo: wash the rice. add to salted boiling water. once cooked (it should still have a bite) drain. add 3-4 tbsp of saffron water and some oil to the bottom of the pot, transfer the rice back to the pot. Let it cook, covered with a cloth for 30-40 minutes on low heat. This causes the rice in the bottom of the pot to harden and make a nice crispy "tahdeeg". Take a cup of rice and mix with some saffron water for garnish.

Chicken:
chicken, onion, salt, pepper, 4 tbsp of saffron water mixture in a pot, low heat. Let it cook for 30 minutes

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