Zereshk PoloSubmitted by: PERSIANMOOSE
IntroductionPersian Rice With Barberries Persian Rice With Barberries
1 pound chicken breast, diced
3 medium onions
5 cups Basmati rice
1 cup dried currants (washed)
5 tablespoons plain yogurt
8 tablespoons butter
3/4 cup vegetable/canola oil
2 tablespoon sugar
saffron prepared with water
Meanwhile, sauté the prepared chicken with the onions and some oil for a few minutes on medium-high heat in a sauté pan. Then lower the heat and simmer the chicken for about 20-30 minutes; salt and pepper to taste. (You can add a celery stock or bay leaf as a bouquet garnis when the chicken is simmering). Then, remove celery/herbs and add 2 tablespoons yogurt, 4 tablespoons butter, and some saffron/water mixture for color. Simmer the chicken on very low heat until the rice is ready. When ready to serve, remove any excess skin and bones that may be left on the chicken.
In another small sauté pan, sauté the washed currants with some butter, 2 tablespoons sugar, and 1 tablespoon saffron/water mixture for about 2 minutes and set aside.
To serve, alternate placing 2 serving spoons of rice in your platter with 1 tablespoon of currants and a layer of chicken. Continue until you have removed all the rice. (You can also pour some of the juices of the chicken from the sauté pan onto your rice platter for extra flavor). At this point you should have a thick layer of crusty, crunchy and golden rice at the bottom of the pot which can be removed by either turning the pot upside down, or by breaking it into smaller pieces.
Serving Size: makes 15 - 1 cup servings
Number of Servings: 15
Recipe submitted by SparkPeople user PERSIANMOOSE.