Albalu Polo - Sour Cherry Rice
Ingredients: (4 servings)
KITCHEN KING basmati rice, 500 grams
chicken, one medium-size
black cherry (or sour cherry), 1kg
sugar, 1 kg
onions, 2 medium
saffron, 1/2 teaspoon
cooking oil
salt and pepper
Directions:
Sour and sweet tastes are very predominant in Persian cooking. For this recipes, try and find real sour cherries. Wash and remove the stones. Add sugar. If you are using cherries rather than black (sour) cherries, less sugar can be used. Bring to boil. Cook over medium heat for 15-20 minutes. Remove from heat and allow to cool down completely. Remove the extra syrup.
Peel and thinly slice onions. Wash chicken. Add onions, salt, black pepper, and a glass of hot water, and cook over medium heat for 20-25 minutes. Allow to cool, then remove bones. Filter the chicken juice and save for later use.
Follow instructions for preparing Polow until rice is rinsed. Pour 2 spoonfuls of cooking oil and half a glass of hot water in a pot. Follow with half of the rinsed rice and the black cherries (or cherries), and mix well. Cover with half of remaining rice. Spread chicken over the rice, and cover with the remaining rice. Shape into a cone. Mix 2-3 spoonfuls of cooking oil with black cherry (or cherry) syrup and chicken juice. Pour the mix over rice. Cover the pot and cook in an oven or over low heat for about one hour. When cooked, remove some of the rice and mix with saffron dissolved in a bit of hot water. You may serve with some saffron rice.
Showing posts with label Persian Basmati Recipe. Show all posts
Showing posts with label Persian Basmati Recipe. Show all posts
Friday, May 11, 2007
LUBIYA POLO - PERSIAN STYLE
Lubiya Polo - Green Bean Rice
Ingredients: (4 servings)
Kitchen King Basmati 500 grams
Lamb , 400 grams
Green beans, 400 grams
Medium onions, 3
Tomato paste, 1-2 spoonfuls
Cooking oil, 100 grams
Salt and black
Directions:
Peel and slice onions and fry in oil until slightly golden. Cut meat into small pieces and add to onions. Fry over medium heat until colour changes.
Wash green beans and cut into 2-3 cm pieces. Add to meat with 1-2 glasses of hot water and cook for about 30 minutes on medium heat, adding more hot water if necessary. Add tomato paste, salt and black pepper and cook for another 15 minutes on medium heat.
Prepare rice as described in the recipe for polow but after rice is half-cooked and rinsed, add the meat-mix and mix well. Cover and cook over low heat for about 30 minutes.
Ingredients: (4 servings)
Kitchen King Basmati 500 grams
Lamb , 400 grams
Green beans, 400 grams
Medium onions, 3
Tomato paste, 1-2 spoonfuls
Cooking oil, 100 grams
Salt and black
Directions:
Peel and slice onions and fry in oil until slightly golden. Cut meat into small pieces and add to onions. Fry over medium heat until colour changes.
Wash green beans and cut into 2-3 cm pieces. Add to meat with 1-2 glasses of hot water and cook for about 30 minutes on medium heat, adding more hot water if necessary. Add tomato paste, salt and black pepper and cook for another 15 minutes on medium heat.
Prepare rice as described in the recipe for polow but after rice is half-cooked and rinsed, add the meat-mix and mix well. Cover and cook over low heat for about 30 minutes.
Sabzi Polo - Persian Style
Sabzi Polo - Fresh Herb Rice
Ingredients: (4 servings)
4 cups (32 Oz) of Kitchen King Basmati Rice
4 table spoons of cooking oil.
1/2 cup (4 Oz) chopped Chives/Scallion stems (tarreh/piAzcheh).
1-1/2 cups (12 Oz) Parsely (jafaree).
1 cup (8 Oz) coriander (gheshneez).
1-1/2 cups (12 Oz) fresh Dill Weed (sheveed).
A few large, outer leaves of lettuce.
4 Oz of water.
Directions:
Soak rice for a few hours in hot water and salt before cooking. Wash and drain the vegetables. Using a cutting board and while repeatedly bunching up the vegetables, finely chop them.
In a pot, bring some water to a boil and add the rice (and the water it was soaking in), and let it cook for a few minutes until it starts boiling. Stir the rice a few times during the boiling process. Near the end of boiling, add the fresh chopped vegetables. Stir the rice one last time and then take it out and drain it in a kitchen stringer. Wash out excess salt.
Pour the oil in the pot, add 4 Oz of water, lay the lettuce leaves in the bottom of the pot and add a bit of extra oil if necessary.
With the back of a spoon, make five holes, one in the center and four around it so that the rice can breath in the cooking process. Spread a little water on top and close the lid. Let it cook for a few minutes on high heat. When steam starts to rise, change the setting to medium heat and let it cook for another 15-20 minutes. Then turn the heat to medium-low, sprinkle some cooking oil to prevent drying, and let it cook for about another 10-15 minutes before serving.
Ingredients: (4 servings)
4 cups (32 Oz) of Kitchen King Basmati Rice
4 table spoons of cooking oil.
1/2 cup (4 Oz) chopped Chives/Scallion stems (tarreh/piAzcheh).
1-1/2 cups (12 Oz) Parsely (jafaree).
1 cup (8 Oz) coriander (gheshneez).
1-1/2 cups (12 Oz) fresh Dill Weed (sheveed).
A few large, outer leaves of lettuce.
4 Oz of water.
Directions:
Soak rice for a few hours in hot water and salt before cooking. Wash and drain the vegetables. Using a cutting board and while repeatedly bunching up the vegetables, finely chop them.
In a pot, bring some water to a boil and add the rice (and the water it was soaking in), and let it cook for a few minutes until it starts boiling. Stir the rice a few times during the boiling process. Near the end of boiling, add the fresh chopped vegetables. Stir the rice one last time and then take it out and drain it in a kitchen stringer. Wash out excess salt.
Pour the oil in the pot, add 4 Oz of water, lay the lettuce leaves in the bottom of the pot and add a bit of extra oil if necessary.
With the back of a spoon, make five holes, one in the center and four around it so that the rice can breath in the cooking process. Spread a little water on top and close the lid. Let it cook for a few minutes on high heat. When steam starts to rise, change the setting to medium heat and let it cook for another 15-20 minutes. Then turn the heat to medium-low, sprinkle some cooking oil to prevent drying, and let it cook for about another 10-15 minutes before serving.
Lentil Adas Polo -Persian Recipe
Adas Polo - Lentil Rice
Ingredients: (4 servings)
Kitchen King basmati rice, 500 grams
lentils, 400 grams
Lamb, 400 grams
Dates (pitted), 100 grams
Raisins, 120 grams
Saffron, 1/2 teaspoon
Onions, 2 large
Cooking oil
Salt and pepper
Directions:
Soak rice in water for 3-4 hours, then cook in salted water for 10-15 minutes using a non-stick pot until it just softens. Drain water and empty the pot.
Bring 2-3 cups of water to boil. Wash lentil and add to water with a bit of salt. Cook over medium heat for about 15-20 minutes until tender.
Peel and thinly slice onions. Fry in oil until slightly golden. Add lamb, salt and black pepper, and fry over medium heat for about 10 minutes. Add one cup of hot water and cook until water has been mostly absorbed.
Wash raisins and dates. Pour 1/2 cup of water and some oil in the non-stick pot. Pour in half of the rice. Follow with meat, lentil, raisins, dates and raisins. Then add in remainder of rice. Cook over low heat for about 20 minutes. Dissolve saffron in 1/3 cup of hot water and pour over the rice. Mix well before serving.
Ingredients: (4 servings)
Kitchen King basmati rice, 500 grams
lentils, 400 grams
Lamb, 400 grams
Dates (pitted), 100 grams
Raisins, 120 grams
Saffron, 1/2 teaspoon
Onions, 2 large
Cooking oil
Salt and pepper
Directions:
Soak rice in water for 3-4 hours, then cook in salted water for 10-15 minutes using a non-stick pot until it just softens. Drain water and empty the pot.
Bring 2-3 cups of water to boil. Wash lentil and add to water with a bit of salt. Cook over medium heat for about 15-20 minutes until tender.
Peel and thinly slice onions. Fry in oil until slightly golden. Add lamb, salt and black pepper, and fry over medium heat for about 10 minutes. Add one cup of hot water and cook until water has been mostly absorbed.
Wash raisins and dates. Pour 1/2 cup of water and some oil in the non-stick pot. Pour in half of the rice. Follow with meat, lentil, raisins, dates and raisins. Then add in remainder of rice. Cook over low heat for about 20 minutes. Dissolve saffron in 1/3 cup of hot water and pour over the rice. Mix well before serving.
Shirin Polo - Persian recipe
Shirin Polo - Sweet Rice
Ingredients: (4 servings)
Kitchen King basmati Rice 500 grams
chicken, 800 grams
cooking oil
butter, 2 spoons
almonds, 50 grams
pistachios, 50 grams
orange peel, 100 grams
large onions, two
sugar, 500 grams
saffron, 1/2 teaspoon
salt and pepper
Directions:
Soak rice in warm water for 2 hours. Wash chicken. Peel and thinly slice onions. Fry in oil until slightly golden. Add chicken pieces 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. Remove chicken bones.
Save 2-3 spoons of sugar for later use. Add remaining sugar to a glass of hot water and bring to a boil. Add chicken juice, 2-3 spoons 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.
Prepare rice using the recipe for polow. When rice is rinsed, pour a bit of oil, butter and hot water in a pot, and add 1/2 of rice. Spread chicken pieces over the rice, and cover with 1/2 of remaining rice. Spread half of almonds and orange peel over rice and cover with remaining rice. Pour sugar and chicken-juice mix prepared earlier over rice. Cover and cook over low heat for about 30 minutes. Add remainder of almonds, orange peel, and pistachios, and mix well.
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Ingredients: (4 servings)
Kitchen King basmati Rice 500 grams
chicken, 800 grams
cooking oil
butter, 2 spoons
almonds, 50 grams
pistachios, 50 grams
orange peel, 100 grams
large onions, two
sugar, 500 grams
saffron, 1/2 teaspoon
salt and pepper
Directions:
Soak rice in warm water for 2 hours. Wash chicken. Peel and thinly slice onions. Fry in oil until slightly golden. Add chicken pieces 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. Remove chicken bones.
Save 2-3 spoons of sugar for later use. Add remaining sugar to a glass of hot water and bring to a boil. Add chicken juice, 2-3 spoons 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.
Prepare rice using the recipe for polow. When rice is rinsed, pour a bit of oil, butter and hot water in a pot, and add 1/2 of rice. Spread chicken pieces over the rice, and cover with 1/2 of remaining rice. Spread half of almonds and orange peel over rice and cover with remaining rice. Pour sugar and chicken-juice mix prepared earlier over rice. Cover and cook over low heat for about 30 minutes. Add remainder of almonds, orange peel, and pistachios, and mix well.
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Zereshk Polo - Burberry Rice -Persian Recipe
Zereshk Polo - Burberry Rice
Ingredients: (4 servings)
Kitchen King basmati 500 grams
chicken, 800 grams
cooking oil
butter
barberries (dried), four spoons
sugar, one spoon
onions, two large
saffron, 1/2 teaspoon
salt and pepper
Directions:
Remove the skin from chicken pieces. Marinate chicken in grated onions, salt and pepper for 4-5 hours.
Cook rice using the recipe given for polow or kateh.
Wash barberries twice with cold water and drain the water. Add sugar and fry in butter over medium heat for about five minutes.
Pour saffron in a small bowl. Pour in 2-3 spoons of hot water and mix. Fill the bowl with rice and mix well. Add saffron-rice and barberries to the rest of the rice and mix well.
Cook chicken under grill for 15-20 minutes turning each piece a few times during cooking. Serve with barberry-rice.
Tadig - Chelow Polo
Polo - Simple Persian Rice
Ingredients: (4 servings)
Kitchen King Basmati 500 grams
cooking oil
salt
Prepration :
The preparation of polo (or chelow) is more elaborate than normal and results in a delicious non-sticky rice.
Persians consider making rice that is non-sticky an art form and a good cook should know how to do this as it is the staple of Persian Cuisine.
Polo is normally served with kababs or any of the main dishes in this collection, unless rice is already used as one of the ingredients.
Wash rice twice and soak in salted warm water for 3-4 hours, then drain the water. Pour water in a large non-stick pan until it is half-full and bring it to a boil.
Add rice and a spoonful of salt and continue boiling until rice slightly softens. Pour rice into a drain and wash it with slightly warm water.
Pour a few spoonfuls of cooking oil into the pan and add rice.
Pour a few more spoonfuls of oil over rice. Cover the pan and cook over low heat for about half an hour.
If cooking time is increased, a delicious crispy layer of rice (called ta-dig or tah-dig) will form at the bottom of the pan.
Ingredients: (4 servings)
Kitchen King Basmati 500 grams
cooking oil
salt
Prepration :
The preparation of polo (or chelow) is more elaborate than normal and results in a delicious non-sticky rice.
Persians consider making rice that is non-sticky an art form and a good cook should know how to do this as it is the staple of Persian Cuisine.
Polo is normally served with kababs or any of the main dishes in this collection, unless rice is already used as one of the ingredients.
Wash rice twice and soak in salted warm water for 3-4 hours, then drain the water. Pour water in a large non-stick pan until it is half-full and bring it to a boil.
Add rice and a spoonful of salt and continue boiling until rice slightly softens. Pour rice into a drain and wash it with slightly warm water.
Pour a few spoonfuls of cooking oil into the pan and add rice.
Pour a few more spoonfuls of oil over rice. Cover the pan and cook over low heat for about half an hour.
If cooking time is increased, a delicious crispy layer of rice (called ta-dig or tah-dig) will form at the bottom of the pan.
Thursday, May 10, 2007
Persian recipe -Zereshk Polow
Zereshk Polow (Iranian Chicken and Rice with Barberries)
* 2 cups Kitchen King basmati rice
* 8 boneless, skinless chicken thighs
* 2 onions, thinly sliced
* 2 tablespoons butter
* 1 teaspoon turmeric
* 1/2 teaspoon saffron
* Milk for soaking the saffron
* 1/2 cup plain yogurt
* 1 egg
* 2 ounces barberries
Instructions
1. Soak 2 cups basmati rice in cold salted water for several hours.
2. Season 8 boneless, skinless chicken thighs with salt and pepper. In a large frying pan, fry 2 thinly sliced onions in 1 tablespoon butter until lightly colored. Remove onions from pan and reserve. Add 1 more tablespoon butter and sprinkle the chicken with 1 teaspoon turmeric. Brown the chicken gently on both sides. Add 1 cup water and simmer, uncovered, for 20 minutes, or until the chicken is tender and the liquid is syrupy.
3. Remove the chicken from the pot and cool, separately reserving the cooking liquid and onions.
4. Soak 1/2 teaspoon saffron in a little milk until brightly colored, then whisk in 1/2 cup plain yogurt, 1 egg, and the chicken meat. Set aside.
5. Wash 2 ounces barberries well, drain, and cook in a small pan with 2 tablespoons butter and 1 tablespoon sugar for several minutes, stirring, or until plump.
6. Drain the soaked rice and rinse under cold water. Bring 6 cups salted water to a boil, add the rice, and cook for 5 minutes. Drain and rinse with cold water.
7. Preheat the oven to 300 Degree F. Brush a large casserole with 2 tablespoons butter and spread in half the rice. Arrange the chicken mixture over the rice. Combine the barberry mixture with the remaining rice and spread over the chicken. Spoon the reserved onions with liquid over the rice. Cover tightly and bake for 1 hour, or until the rice is fluffy. Remove from oven. Rest the casserole for 15 minutes before serving.
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