Shirin Polo

Shirin Polo

 

Ingredients:

3 cups Basmati rice

1 lb. chicken breast

2 ounces almonds

2 ounces pistachios

4 ounces orange peel

2 tablespoons sugar

2 large onions

1/2 teaspoon saffron

Salt and pepper as desired

6 tablespoons of vegetable oil

Preparation:

Cook rice according for recipe for chelo, rinse and drain.

Dice onions and fry in oil until slightly golden.  Cut chicken into cubes, add to pan and fry until color changes. Add a glass of hot water, salt and pepper and cook over medium heat for about 20 minutes.  Add more hot water during cooking if necessary. About 1/2 glass of water should be left at the end.  Add the sugar to a glass of hot water and bring to a boil. Add 3 tablespoons of oil and saffron, and mix well.

Thinly slice almonds and pistachios. Soak almonds in cold water for an hour. Thinly slice orange peels. Boil for a few minutes, drain and repeat. Soak in cold water for an hour, drain, and repeat. Finally boil for a few minutes with three spoons of sugar, and drain. 

 Add 3 tablespoons of oil to a pot and add half of the rice.  Spread the chicken pieces and half of the almonds and orange peels over the rice, and cover with with the remaining rice. Sprinkle the remaining almonds, pistachios, and orange peels over the top. Cover and cook over low heat for about 30 minutes.   Mix well when finished and serve.

This recipe and others can be found at www.cookpersian.com

Adas Polo Recipe

Lentil Polou (Adas Polo)

Ingredients:

1 lb. lentils

1 lb. long-grained rice

2 ½ tablespoons of vegetable oil

2 tablespoons of hot water

1 lb. finely cut cooked lamb, chicken or veal

¼ pound dates

1 cup raisins

½ teaspoon saffron

½ cup melted butter or margarine

Preparation:

Wash lentils and cook until tender. Cook rice according to directions for chelou and mix in with the cooked lentils. Mix 2 ½ tablespoons of vegetable oil and with hot water in a baking dish so the bottom is coated nicely. Place dish over low to medium heat and pour in half the rice and lentils. Place meat over rice and sprinkle the ¼ lb. of dates and the raisins on top. Add remaining rice and cover to bake in a preheated 350-degree oven for 45 minutes. Let stand for 5-10 minutes before adding melted butter or margarine with the saffron on top and toss gently!


This recipe and others can be found at www.cookpersian.com

Chelo (Persian Rice) Recipe

Chelo

Ingredients:

1 lb. long- grained rice

4 quarts of water

3 tablespoons of butter or margarine

4 tablespoons of salt

2 tablespoons vegetable oil

1 egg yolk

Preparation:

Fill 4-quarts of water in a saucepan and bring to boil. When boiling, add 1 lb. of long-grained rice and 4 tablespoons salt over high heat for 7-10 minutes. Stir water occasionally making sure not to overcook rice. Drain and rinse immediately. Heat another saucepan on low heat, adding 2 tablespoons of vegetable oil with 1 tablespoon of water. Mix ½ cup of cooked rice with 1 egg yolk, slightly beaten and spread evenly over bottom of pan. Fill the pan with remaining cooked rice, cover and bake in a 350 degree oven for 15 minutes. Remove cover and sprinkle rice with 3 tablespoons of butter mixed with 1 tablespoon of water. Cover and bake for 30 minutes longer. Let cool for 10 minutes, before enjoying!


This recipe and others can be found at www.cookpersian.com