INGREDIENTS
- – 1 cup of orange peel minimize into julienne strips and boiled twice for five minutes in water (discarding the water every time to take away the bitterness).
- – 3 Carrots minimize into sticks.
- – 1 massive potato minimize into julienne and salted to cowl the underside of the pot.
- – 3 cups of pre-washed basmati rice (soaking in water, stirring together with your finger and altering the water a number of occasions till all of the starch is eliminated and it comes out clear).
- – 1 cup zereshk (Iranian candy and bitter fruit – may be changed with pomegranate or cranberries).
- – 1/4 tsp of saffron (floor threads and dissolved in a cup of boiled water).
- – 2 medium or 1 massive onion, minimize into julienne strips.
- – 200 g or 1 and a half cups blanched and halved almonds (ideally).
- – 1/2 cup of sunflower oil and 1/2 cup boiled water for the tahdig (crispy backside).
- – Half a cup of sugar and a cup of water for the syrup.
- – Cumin, turmeric, salt and pepper to style.
- – 1 tbsp tomato extract.
Zereshk polo, rice with grace
PROCEDURE:
1. Wash the basmati rice in loads of water.
2. Soak it in the identical pot (Teflon or non-stick) the place it’ll then be boiled.
3. Fill with water, stir the rice grains together with your index finger and discard a number of occasions (5 or 6 occasions, till the water runs clear).
4. As soon as washed, ideally and if now we have time we will depart it for a few hours soaking with a handful of salt in the identical pot the place it’ll then be boiled (this helps soften the grain and forestall it from falling aside, particularly if we use different extra economical varieties such because the lengthy fantastic. If there is no such thing as a time, we proceed on to boil it.
5. Convey the rice to a boil with loads of water and salt to style (as if we have been going to cook dinner pasta).
6. Let it boil for 1 minute (30 seconds if we use fantastic lengthy rice).
7. Pressure the rice and add a beneficiant splash of vegetable oil and sizzling water in the identical proportion to the now empty pot. Let the oil and water combination warmth properly for 30 seconds over most warmth (non-compulsory add turmeric for coloration).
8. Add the salted potato slices to cowl the underside of the non-stick pot.
9. Add the semi-cooked strained rice with a slotted spoon, urgent the primary layer a little bit after which stack the remaining in a pyramidal form with out squeezing in order that it has area and air and the grains don’t stick collectively.
10. Wrap the highest of the pot with a clear kitchen towel or towel or, alternatively, a number of layers of kitchen paper (to soak up moisture whereas steaming is completed).
11. After 30 seconds at most warmth, decrease the flame to minimal warmth and let it end cooking for a complete of 45 minutes.
For the garnish:
1. Whereas the rice is ending… Put together the saffron infusion by diluting it in a cup of boiled water and letting it relaxation for 10 minutes.
2. Put together the zereshk by washing and hydrating it in water for a similar time (if utilizing cranberries, add a tablespoon of lemon juice).
3. In one other small container, make the syrup with half a cup of sugar and a cup of water, letting it boil and mixing, add the carrot and the orange peel beforehand boiled twice, let it boil with no lid for roughly 10 minutes till virtually all the pieces has evaporated. water and a thick syrup stays.
4. In a frying pan with oil, fry the onion over medium warmth till it begins to brown or higher but till it caramelizes (stirring often so it would not burn), add the blanched almonds and fry for two extra minutes.
5. Add seasonings, tomato extract and a little bit water.
6. With a slotted spoon, add the carrot and orange peel in syrup to the onion and fried almonds, scale back to a minimal, add the drained zereshk with a tablespoon of sugar (or cranberry with a tablespoon of lemon juice) to the combination, stirring for a minute, add 3 tablespoons of the liquid saffron and switch off the warmth.
For meeting:
1. In a bowl, combine the remaining liquid saffron with a ladle of the completed rice, use to garnish as desired when plating, combining the rice, the tahdig (crispy potato and rice pot backside) and the garnish.
