Iranian Rice Recipes

Food is an important part of every culture, be it African, Mexican, Indian or Iranian. Iranian food is identified by its colors, aromas and exotic ingredients. Though Iranian food is exotic, it may not suit everyone's palette, it is what we may call an acquired taste. Here are some popular Iranian rice recipes that will help you identify your acquired taste...

Zereshk Polow
Ingredients:

• Basmati or long-grained rice - 500 grams.
• Chicken - 800 grams.
• Butter - 2 tablespoons.
• Barberries, dried - 4 spoons.
• Sugar - 1 tablespoon.
• Onions, chopped - 2 large.
• Saffron - 1/2 teaspoon.
• Cooking oil - 1/2 cup.
• Salt and pepper - as per taste.

Preparation:

• Start with marinating the chicken in onions, salt and pepper for 5 hours.
• Properly wash the barberries in cold water and drain.
• In a skillet add the butter, barberries and sugar and fry for a couple of minutes.
• In a small bowl add the saffron with hot water and mix well.
• Boil the rice and let it cook.
• Add the cooked rice in a large bowl, add the saffron and barberries and mix well.
• In another large skillet add some oil and fry the chicken for 20 minutes, taking care to turn on each side.
• Serve the barberry rice with chicken pieces on the side.

Adas Polow
Ingredients:

• Ground beef or lamb - 500 grams.
• Basmati or long-grain rice - 500 grams.
• Gram lentils - 400 grams.
• Dates, pitted - 100 grams.
• Raisins - 120 grams.
• Saffron - 1/2 teaspoon.
• Onions, sliced - 2.
• Cooking oil - 1/2 cup.
• Salt - 1 teaspoon.
• Turmeric - 1/2 teaspoon.
• Black pepper - 1/2 teaspoon.

Preparation:

• Let the rice soak for 4 hours. Cook in a non-stick pan for 15 minutes in salted water. Drain water and transfer cooked rice to a bowl.
• In another pain boil 3 cups of water to this add the washed lentils and salt.
• Let this cook for 20 minutes till it is soft and tender.
• In a large skillet, add some oil and add the sliced onion. Fry till they are golden brown. To this add the ground beef, salt, turmeric, and black pepper. To this add hot water and cook till the water dries.
• In another pan, add some oil and 1/2 cup of water. To this add half the rice, then add meat, lentils, washed raisins and dates. Follow by the rest of the rice. Cook this for 20 minutes and then pour the dissolved saffron over it.
• Mix well and serve hot with a salad.

Shirin Polow
Ingredients:

• Basmati or long grain rice – 500 grams.
• Chicken – 800 grams.
• Butter – 2 tablespoons.
• Almonds – 50 grams.
• Pistachio – 50 grams.
• Orange peel – 100 grams.
• Sugar – 500 grams.
• Onions, sliced – 2.
• Oil for cooking – ½ cup.
• Salt and pepper – as per taste.

Preparation:

• In a bowl, allow rice to soak for 2 hours.
• In a large skillet, add the oil and onions and fry till the onions are golden brown. To this add the washed and de-skinned chicken pieces. Fry till brown, and then add water, salt and pepper and cook for another 20 minutes. Keep adding water if necessary but make sure at the end of it there is about ½ cup of water left in the cooked chicken. Shred the chicken pieces.
• In a separate dish, add water and sugar and bring to boil. Next add the chicken stock, 3 teaspoons of oil and saffron and mix well.
• Slice the almonds and soak in cold water for an hour along with the pistachios.
• Slice the orange peel and boil in water for a few minutes, drain and repeat this procedure once more. After this, soak them in water for an hour, drain and do this once more.
• Add the soaked orange peel in water and sugar and boil, then drain.
• Boil the rice in water, rinse and drain. After this add oil, butter and hot water in a cooking dish. Place half the rice in this and top with shredded chicken. Cover with some more of the rice, top with almonds, orange peel and add another layer of rice. Pour the sugar and chicken juice over the rice.
• Let the rice cook for half an hour and garnish with almonds, orange peel and pistachios.