I've always loved Iranian Food. I love everything about it, all the spices, the contrasts, the flexibility but mostly I love the FLAVOR! Nothing tame about this culinary tradition and one I hope you will get to know and enjoy....
Shirin Polo is a celebratory dish I've been enjoying and making for many, many years. My Dad used to love it, even though he was not a big rice proponent but always enjoyed this dish nonetheless. I wasn't planning on making it today, hadn't even thought about it but when we were thinking about what we could have for dinner tonight, we had a great idea!!!! Started working on this early in the morning since there is quite a bit of preparation involved, I hope you won't be discouraged reading the recipe and steps and will just dive in- not hard at all, just lots of steps but each and every one is sooo worth it!
I've got two recipes for this, the other one you can find on my other blog "belinadventures" http://belinadventures.blogspot.com or this simpler one here:
SHIRIN POLO.- One of our favorites....1 cup orange and/or tangerine zest, very thinly sliced, no pith
1 cup water
1/2 cup sugar
2 med onions, sliced very thin
3 Tbl butter (onion) + 2 Tbl butter (carrots)
1 cup carrots, peeled and cut into think sticks (julienne)
Kosher Salt
1/2 cup roasted almonds, cut in slivers (can use pistachios too)
1/2 cup raisins (or prunes or other dried fruit, your choice)
3 cups cooked rice, I use long grain unless I have Basmatti)
Saffron threads, pulverized in a mortar or spice grinder
INSTRUCTIONS.-
1- With a sharp paring knife (you could use a veggie peeler) use just the zest of the fruit, no pith. Or you can peel the fruit and remove as much of the pith as you can. Cut the peel into very thin strips.
2- In a small saucepan put the fruit strips and cover with water. Bring to a boil over medium heat for about 5 min. Rinse the water and repeat. Drain. Put on a small plate.
3- In the same saucepan put 1 cup water and 1/2 cup sugar over medium heat to boil so the sugar will melt. Add the fruit strips and lower heat. Allow to boil until the syrup is reduced until only 1/2 is left, the strips will be almost translucent and tender. Once done, remove to a plate to cool and reserve the syrup.4- In a skillet put 3 Tbl of butter over medium low heat and add the onions until they are golden brown. Be sure to stir now and then and don't allow to burn. Once they're caramelized and crisp, put on a plate.
5- Now put the carrots in the skillet and add 2 Tbl of butter to the pan and a dash of salt. Stir. Medium heat until they are golden brown. You want them done quickly so they won't overcook. Once done, remove from the pan.
6- Make the rice like you would normally. I use 2 cups of stock to each cup of rice. Cook for about 12 minutes then add either spices, or yogurt to the rice and half the Saffron, mix gently. Now add a little more and mix gently so it's all tinted yellow.
7- Warm up all the extras so they're hot once the rice is done. Place the rice on a serving dish in a pile or mountain and top with the toppings. Or you can serve the toppings in small plates and allow each person to chose their own toppings.
Now you're all set, Enjoy!!!
We don't need to add too much protein to this dish, sometimes all I add is some shredded chicken or any leftover meat in thin slices. Usually it's served with kebabs or patties but it's your choice.
I hope you will be encouraged to look for and try more dishes like this one so you too can see and taste a whole world of new flavors!!!!
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