Shirini Polow Recipes

SHIRINI POLOW

Steps:

• Wash the rice in warm water and rinse in a colander under the cold tap.
• Sauté the chicken in 3 tablespoons of the butter or oil with salt and pepper and 1/4 teaspoon of the saffron for about 15 minutes, until the chicken is tender but still pink and juicy, turning the pieces to color them lightly all over. Then cut into small pieces.
• Sauté the carrots in the same butter or oil for 10 minutes, or until tender, stirring and adding salt and a few tablespoons water.
• Boil the rice in a large (9-10-inch) heavy-bottomed preferably nonstick pan for about 10 minutes, until still a little underdone, and drain quickly. Add the remaining 1/4 teaspoon saffron to 2 tablespoons of the butter or oil and mix into the rice in the colander. Pour the 2 remaining tablespoons butter or oil in the bottom of the pan and sprinkle alternate layers of rice and chicken with carrot, candied peel, and nuts in the pan, starting and ending with a layer of rice. (You should have 3 layers of rice.)
• Stretch a clean cloth over the top of the pan, put the lid on, and steam over very low heat for 20-30 minutes. The cloth will absorb the steam and help the rice to retain its fluffiness.
• For serving, see box on page 351.
• To make candied peel, use the peel of 3 oranges with as much of the white pith removed as possible. Slice peel into thin strips and make a note of the weight. Simmer without sugar in about 1/2 cup water until soft. Then add sugar equal to the measured weight, and cook until the water is reduced and the strips of peel are sweet. The peel of bitter oranges is particularly good to use for this dish.

SHIRIN POLO (PERSIAN SWEET RICE)

Steps:

• Wash rice in lukewarm water until water runs clear.
• Then soak in cold water to cover for at least 2 hours but up to 24 hours. Drain, rinse, and drain again.
• In a large heavy saucepan, bring 8 cups water to boil over medium heat. Add salt.
• Add the rice and cook, stirring occasionally, for 10 minutes. Drain, rinse and then drain again.
• To make the filling, fill a small sauce pan with cold water.
• Add orange zest and bring to a boil. Drain and then repeat.
• In a medium sauce pan, combine the zest, water, sugar and turmeric and stir over low heat until sugar dissolves.
• Increase the heat to medium-high and bring to a boil.
• Reduce heat to low and simmer until syrupy, about 20 minutes.
• Let cool and then stir in nuts.
• In a large heavy saucepan heat 2 tablespoons of the oil over high heat.
• Stir in the turmeric, the 2 tablespoons of water.
• Spread 1/3 of rice in the sauce pan.
• Scatter half of the zest filling over top, cover with half the remaining rice, then remaining filling, then mound remaining rice over top.
• Using wooden spoon handle, poke 7 deep holes in the rice.
• Drizzle with remaining 2 tablespoons of oil.
• Place a kitchen towel or several layers of paper towels over top of pan.
• Cover with lid and cook over medium heat until steam appears, about 10 minutes.
• Reduce heat to low and simmer until rice is tender and bottom is crisp, about 30 minutes.