Posts Tagged ‘پلو رنگین’

Barberry Rice ،Zereshk polow

May 25, 2013

 

 

Ingrediente:

Four cups basmati rice cooked (as instructed  below )

Chicken cooked, as instructed in boiling roasted chicken

One teaspoon ground saffron

Half a cup dried barberries (zereshk), cleaned, washed, and drained

Two tablespoons butter,ghee or oil

Four tablespoons sugar

Two tablespoons slivered almonds،optional

Two tablespoons sliced pistachios ،optional

Directions:

barberries and safferon mixtur, Place the berries in a colander ,run cold water over the barberries; drain and set aside. In a microwave safe container place butter,barberries and suger, microwave for 20 seconds, take it out, stir in safferon and 2 table spoons of chicken broth or water, microwave 5 seconds more ,set aside

cooking rice, Clean and wash 4 cups of rice 2 times in warm water. Let it soak for 30 minutes Bring 6 cups of water and 2 tablespoons salt to a boil in a large, non-stick pot .Pour the washed and drained rice into the pot. Boil briskly for 5 to 6 minutes, gently stirring twice to loosen any grains that may have stuck to the bottom.(optional - add 1 tablespoon of vinegar to make rice fluffier and whiter) Bite a few grains; if the rice feels soft, it is ready to be drained. Drain rice in a large, fine-mesh colander and rinse over with lukewarm water to wash extra salt and starch away. 

In the same pot heat 4 tablespoons oil and 1/4 cup of water (in order  to form a tender crust, Tah Dig ; In a bowl, mix 1 spatula of rice, 2 tablespoons of  yogurt, and a few drops of ground saffron dissolved in hot  water and spread the mixture over the bottom of the pot ).Place the rice in the pot, arranging the rice in the shape of a pyramid. This shape allows room for the rice to expand and enlarge. Pour 1/4 cup  melted butter over the pyramid.

Place a clean dish towel or paper towel over the pot; cover firmly with the lid to prevent steam from escaping .Cook for 10 minutes over medium heat then lower the heat and cook for 15 minuets more Remove the pot from heat and allow to cool, covered, for 5 minutes on a damp surface to free crust from the bottom of the pot

Serve the barberry rice, Remove lid and take out a spatula of rice and mix with the safferon and barberry mixture set aside for use as garnish. Then, gently taking 1 spatula full of rice at a time, place rice on a serving platter in alternate layers with the barberry and safferon mixture.

Mound the rice in the shape of a cone. Arrange the chicken in the middle of the platter. Finally, decorate the top of the mound with some of the barberry mixture, ( almonds and pistachios, if there is any).(note – add almond to the berry mixture at the begining then microwave it ,to have a more golden and tender almond but pistachio should be added as the final step.

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