Cheats Quick Persian Rice Polow Recipes

ZERESHK POLO (PERSIAN BARBERRY RICE)

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.

POLOW (PERSIAN RICE WITH PISTACHIOS AND DILL)

Steps:

• Using lid of pot as guide, trace circle on parchment paper and cut out. Set aside.
• In large bowl, rinse rice in several changes of cold water until water runs clear. Drain well.
• In pot over moderately high heat, combine 4 quarts cold water, rice, and salt. Bring to boil, then reduce heat to moderate and boil, uncovered, 5 minutes. Drain well.
• In small bowl, stir together 1/4 cup warm water and saffron until dissolved.
• Transfer 1 cup cooked rice to medium bowl and stir in yogurt and 1 tablespoon saffron water (reserve remaining saffron water).
• In cleaned pot over moderately low heat, melt butter. Add rice-yogurt mixture, smoothing into flat layer. Top with 1/2 of remaining rice. Sprinkle with 1/2 of dill and pistachios and top with 1/2 of remaining rice, mounding loosely. Sprinkle with remaining dill and pistachios and top with remaining rice, mounding loosely into pyramid. Using round handle of wooden spoon, make 5 or 6 holes in rice to bottom of pot and pour in remaining saffron water.
• Cover rice with prepared parchment paper round then with lid and steam, undisturbed, until tender and crust forms on bottom, 15 to 20 minutes.
• Spoon loose rice onto platter without disturbing bottom crust. Dip bottom of pan into large bowl of cold water 30 seconds to loosen crust. Using spatula or wooden spoon, lift crust and transfer atop rice.

ADAS POLOW (PERSIAN RICE AND LENTILS)

Steps:

• Place the rice in a bowl, and cover with water. Soak the rice for about 3 hours, and drain off the water. Bring the rice, 1/2 teaspoon salt, and 4 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is partially cooked, about 10 minutes. Drain the liquid from the rice, and set the rice aside.
• Bring 2 more cups of water and a pinch of salt to a boil in a saucepan, and stir in the lentils. Bring to a boil, and cook over medium heat until tender, 15 to 20 minutes. Remove from heat.
• Heat 2 tablespoons of vegetable oil in a large skillet over medium heat, and fry the onions, stirring frequently, until golden brown, about 20 minutes. Set the onions aside. Dissolve the saffron in 1/3 cup of hot water, and set aside.
• In a large nonstick pot with deep sides, heat 2 tablespoons of vegetable oil until shimmering, and spoon in half the rice to cover the bottom of the pot. Top the rice with the lentils, and cover the lentils with the remaining rice. Reduce heat to low, cover the pot, and cook until the rice is completely tender and there is a golden brown, crusty layer of rice on the bottom of the pot, about 20 minutes. Pour the saffron water over the rice and lentils, cover, and allow to cook until absorbed, about 10 more minutes.
• To serve, spoon the polow into a serving dish, and peel off and place pieces of the crusty rice layer on top of the polow. Decorate the polow with dates, raisins, and fried onions.

CHEAT'S QUICK PERSIAN RICE (POLOW)

Steps:

• Put the Basmati Rice in a bowl and rinse it very well under running water, taking care to be gentle when stirring the rice so you don't break the rice grains. Rinse until most of the starch has been washed, and the water is almost clear and no longer cloudy.
• Cover the rinsed rice with water (approx. 2 inches/4 cm above rice level), and let it soak for 30 minutes before cooking.
• After 30 minutes, strain the soaked rice (in a collinder or seive) from all the the water.
• Gently heat 1 tablesoon of Oil in a heavy-based (preferrably non-stick), wide cooking pot. Make sure the oil covers the whole base of the pot.
• Add the strained rice to pot, then the 3 cups of Water, remaining Oil, Salt, and stir gently for a few seconds, taking care not to break the rice grains (just enough for the salt to mix in the water).
• Bring to a gentle boil. As soon as the water begins to boil, turn the heat down to a medium/low, allowing contents to simmer gently. Cover the pot with a tight lid (alternatively, use a clean dry teatowel wrapped around the lid to ensure no air/steam escapes the pot. You can also use baking foil instead of the teatowel to keep the pot contents air-tight).
• Once the rice has been simmering gently for 10 minutes, and you can almost hear the rice at the bottom of the pot making crisp sounds, turn the heat down to a low heat, and let it steam gently for a further 20 minutes - this will ensure the rice gets crispy at the bottom (Tahdig) but doesn't burn.
• (Optional) If using Cinnamon sticks to make the rice fragrant, at Step. 7 open the lid of the pot & stick the Cinnamon sticks into the rice, perpendicularly, making sure the sticks are completely submerged in the rice . Cover the pot once again tighly & allow to steam - as in Step 7 - gently for 20 minutes before serving.

JAVAHER POLOW (PERSIAN JEWELED RICE)

Steps:

• Begin by preparing Basmati Polow (Recipe #253159) and set aside.
• Place the slivered orange slices in a saucepan and cover with water.
• Bring to a boil, drain to remove bitter taste.
• Place the orange peel, carrots and sugar in a saucepan. Add 1 cup water, cover and simmer 15 minutes. Drain and set aside.
• Soak the barberries by placing them in a colander fitted inside a large bowl full of cold water. Soak 20 minutes.
• Remove colander from bowl, run berries under cold water. Drain and set aside.
• In a large non-stick pan over medium heat sautè the sliced onion in 2 tablespoons of grapeseed oil until the onions are translucent and soft.
• Add the drained barberries and raisins. Cook for *only* 2 minutes because barberries burn easily! Remove from heat; set aside.
• You, Dear cook, have two options for serving the polow, (assuming your rice is prepared):.
• Option 1: Mix the rice and barberry mixture with the orange peel mixture. Stir in the advieh and the nuts. Serve yogurt on side.
• Option 2: Layer the rice, barberry mixture and orange peel mixture. Sprinkle nuts on top. Serve yogurt on side.
• I prefer Option 2. Your choice!
• Cooking time includes preparing the saffron rice.

PERSIAN BASMATI RICE CHELO (TAHDIG)

Steps:

• Heat a large saucepan over a medium heat if using gas, or a medium-high heat if using electric. Fill the pan with boiling water and add the rice with a generous handful of crushed sea salt flakes. Boil for 6-8 mins until the rice is parboiled. You will know it is parboiled when the colour of the grains turn from the normal dullish white to a more brilliant white, and the grains become slightly elongated and begin to soften.
• Drain the rice and rinse it immediately under cold running water for a couple of minutes until it is cool. Line the bottom of the saucepan used to parboil the rice with some non-stick baking parchment (see tip).
• Return the paper-lined saucepan to the hob and pour in a generous drizzle of the oil with the butter. Season the base of the pan with some crushed sea salt flakes. Scatter the rice into the pan. Ensure you scatter it, don't pack it in - you want the lightness of the falling rice to allow for steam to rise up. Wrap the pan lid in a tea towel (to lock in the steam and make for a secure, tight seal), cover the pan and cook the rice on the lowest temperature possible for 45 mins if using gas, or a medium-low heat for 1 hr 30 mins if using electric. The grains should be puffed up when cooked.
• Once the rice is cooked, remove it from the pan (it can help to place a large serving dish over the pan and flip the rice onto the dish). Scrape out the tahdig (this is the crusty bit, it means 'bottom of the pan') and serve on top of the rice.

SAFFRON STEAMED BASMATI RICE (PERSIAN POLOW)

Steps:

• Dissolve the saffron threads in 4 tablespoons hot water and set aside to soak.
• Wash the basmati rice twice and soak in salted warm water for 2-3 hours.
• Drain the water.
• Pour enough water into a large pan until pan is half-full. Bring to the boil.
• Add the drained rice and 1 tablespoon salt. Continue boiling until rice is slightly softened, about 10 minutes.
• Drain rice and wash it slightly with warm water.
• Pour 3 tablespoons of grapeseed oil into the pan and add the rice.
• Mix the remaining grapeseed oil with the saffron water and pour *half* this mixture over the rice.
• Cover pan and cook over medium heat for about 10 minutes. A golden crust (tadiq) will form on the bottom.
• Sprinkle the remaining saffron water and oil mixture over the rice.
• Reduce heat to low and cover the top of the pan with two layers of paper towels ( I used a double layer of muslin cloth).
• Cover pan firmly with the cover and cook 45 minutes WITHOUT removing lid.
• Remove pot from heat and let rest 5 minutes.
• Turn the rice out on a large serving platter with the golden crust on top.

SAVORY SAFFRON CHICKEN POLOW

Steps:

• Bring water and 3 1/2 tablespoons olive oil to a boil in a large pot; stir in saffron rice. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, 20 minutes.
• Heat 3 tablespoons olive oil in a skillet over medium-high heat; cook and stir onions and garlic in hot oil until lightly browned and softened, 5 to 10 minutes.
• Stir chicken into skillet and cook until seared on all sides; add chicken broth. Bring broth to a boil, reduce heat to low, cover, and simmer until broth is reduced and chicken is tender, 30 to 45 minutes. Remove from heat. Shred chicken using two forks to pull chicken cubes apart.
• Preheat oven to 385 degrees F (196 degrees C). Grease a 9x12-inch baking dish.
• Spread 1/2 the rice in a layer on the bottom of the baking dish. Spoon chicken and onion mixture over rice; spread chickpeas and raisins over chicken mixture. Top with remaining rice and sprinkle with paprika.
• Bake in the preheated oven until liquid is almost completely cooked off and rice is lightly browned at the edges, about 30 minutes. Cool for 15 minutes before serving.

RESHTEH POLO (TOASTED VERMICELLI RICE)

Steps:

• Heat the oil in a medium-sized, preferably non-stick saucepan with a lid, over a medium heat. Add the onions and cook for around 8 mins, until softened, then add the vermicelli and turn to coat in the oil. Tip in the butter and stir until melted. At this point you want the butter to help toast the vermicelli to a lovely even brown colour without burning the butter or the vermicelli.
• Once the vermicelli is browned (not just golden) add the rice, some salt and pepper, and mix well together until evenly combined. Pour over 800ml cold water, cover with a lid and cook on a medium heat (low if using gas) and cook for 30 mins, until the rice on top is cooked. Fluff up with a fork and serve. It's desirable to have 'tahdig', which is Persian for a crunchy rice crust that you can serve in pieces atop the rice.

SABZI POLO (PERSIAN HERBED RICE)

Steps:

• In a large strainer, rinse the rice until the water runs clear, mixing it with your fingers as you rinse. Put the rinsed rice in a bowl and add 2 cups cold water and a handful of kosher salt (about 1/4 cup). Let sit for at least 1 hour.
• In the bowl of a food processor, combine herbs. Process, in batches if necessary, until coarsely chopped. (You should have about 6 cups; set aside 3/4 cup of the chopped herbs to use as garnish.)
• In a large pot bring 12 cups water and another handful salt (about 1/4 cup) to a boil. Drain rice and add to pot. Stir once very gently; return to a boil and cook until the grains are about halfway cooked (tender but with a firm spine), 3 to 5 minutes, skimming off any foam. Drain rice, give it a quick rinse with cold water, and spread it out on a platter or rimmed baking sheet until needed.
• In a medium bowl or pot, melt 4 tablespoons butter; reserve.
• In a large nonstick skillet with a cover, or shallow pot over low heat, melt remaining 4 tablespoons butter and add grapeseed oil. Swirl the pan to make sure the melted butter covers the entire surface and sides of your skillet. If not, add more butter.
• Add a small pinch saffron and large pinch salt to the butter and swirl around. Place lavash so it covers the bottom and halfway up the sides of the skillet in a single layer, overlapping only slightly where needed. (You can tear the lavash into pieces.)
• Sprinkle a third of the rice over the lavash. If rice is clumpy, break apart with your fingers. Top with half of the chopped herbs. Sprinkle 1 tablespoon dried dill over fresh herbs. Repeat with another layer each of rice, herbs and dried dill, mounding layers in a pyramid-like shape. Top with final third of rice, and place spring garlic, if using, around the edges of the skillet.
• Using the handle of a wooden spoon, poke several holes in the rice to allow the steam to escape. Pour reserved melted butter and 2 tablespoons hot water over rice. Cover and raise heat to medium. Cook for 10 minutes, or until steam is visible around the edges of the lid. (Don't go anywhere! The tahdig can burn very quickly.)
• Reduce heat to medium-low. Lift lid and cover skillet with a clean kitchen towel. Return lid to skillet and cook for 10 minutes.
• Reduce heat to very low. If you have a heat diffuser, place it under the skillet and cook for 20 to 30 minutes, or until rice is done and tahdig is golden brown. If you don't have a diffuser, watch the pot carefully so the tahdig doesn't burn. If you smell burning, turn the heat off and let the pot sit off the heat until rice is done.
• Meanwhile, in a medium bowl, combine 1/4 teaspoon saffron and 1 tablespoon hot water. When rice is done, set aside spring garlic; reserve. Gently transfer 1 cup rice to the saffron mixture, toss to color the rice yellow, and set aside.
• Taste rice for doneness. If needed, gently stir in more salt.
• To serve, spoon half of the green herb rice onto a serving platter, taking care to not disturb the tahdig at the bottom of the skillet. Add half the reserved fresh herbs. Repeat the layers of rice and herbs. Top with saffron rice and garnish with spring garlic. Lift out the tahdig, break into pieces and serve on the side.