Zereshk Polo
- Number of Servings: 15
Ingredients
1 pound chicken breast, diced3 medium onions5 cups Basmati rice1 cup dried currants (washed)1 egg5 tablespoons plain yogurt8 tablespoons butter3/4 cup vegetable/canola oil2 tablespoon sugarsaffron prepared with water
Begin by rinsing the rice in cold water thoroughly. Place rice in stock pot or any bottom heavy pot and fill with water (water should fill 3/4 of the pot). Add some salt and bring the water to a boil. Add the rice and boil until the rice is no longer crunchy, and before it gets too soft. Drain the rice into a large colander and rinse lightly with cold water and let it drain completely. In a mixing bowl mix 3 serving spoons of the rice, the egg, the yogurt, and about 2 tablespoons of the saffron/water mixture. Put 3 tablespoons of oil in the stockpot and use this mixture to line its bottom. Put the remainder of the rice on top of this mixture. Close the lid tightly, placing a clean dishcloth between the pot and the lid. Cook for approximately 1- 1 1/2 hours on low heat on the stovetop.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 262.3
- Total Fat: 10.1 g
- Cholesterol: 43.7 mg
- Sodium: 29.2 mg
- Total Carbs: 33.3 g
- Dietary Fiber: 0.9 g
- Protein: 9.3 g
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