She is chef, culinary historian and teacher , the leading authority on Iranian cuisine .
Shirin polow
Servings : 6
Prep Time : 40 min.
Cooking Time : 1.5 hours
3 cups long-grain white basmati rice
2/3 cup vegetable oil, butter, or ghee
1 medium onion, peeled and thinly sliced
1 pound boneless chicken, cut into 1 inch strips
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large carrots, peeled and cut into thin strips
2 cups slivered orange peel, bitterness removed
2 cups sugar
1 cup slivered unsalted pistachios
1 cup slivered almonds, toasted
1 teaspoon ground saffron threads, dissolved in 4 tablespoons hot water
1 teaspoon Persian spice mix (advieh)
1 teaspoon ground cardamom
1 piece lavash bread
1 Wash the rice by placing it in a large container and covering it with lukewarm water. Agitate gently with your hand, then pour off the water. Repeat five (or more) times until the rice is completely clean. (It is a classic way to wash rice for Iranian rice cooking )
2 In a large skillet , heat 2 tablespoons oil over medium heat. Add the onion and stir-fry for 10 minutes, or until translucent. Add the chicken and stir-fry another 10 minutes, stirring until golden brown. Season with 1 teaspoon salt and 1/2 teaspoon pepper and stir-fry another 2 minutes. Set aside.
3 In a large skillet , heat 2 tablespoons oil over medium heat. Add the carrots and stir-fry for 5 minutes. Add the orange peel, sugar, and 2 cups water and bring to boil. Reduce the heat, and stimmer over medium heat for 10 to 15 minutes. Add the pistachios and almonds to the orange-carrot mixture, drain, reserving the syrup, and set aside.
4 In a large nonstick pot, bring 8cups of water and 2 tablespoons salt to a boil. Add the rice to the pot and boil briskly for 6 to 10 minutes, gently stirring twice with a wooden spoon to loosen any grains that stick to the bottom. Once the rice rises to the top of the pot , it is done.
5 Drain the rice in a large, fine-mesh strainer and rinse with 3 cups lukewarm water.
6 In a bowl, whisk together 4 tablespoons oil, 1/2cup water, 2 spatulas full of rice, and 1 tablespoon saffron water, and spread the mixture over the bottom of the pot. This will for the golden crust ,or tah dig.
7 Cut a piece of lavash bread to fit the bottom of the pot. Place the piece of lavash so that it rests evenly on top of the tah dig.
8 Place 2 spatulas full of rice in the pot. Add a spatula full of the carrot and orange mixture, and then a spatula full of the chicken. Repeat, alternating layers of rice with the carrot mixture and chicken, mounding the rice in the shape of a pyramid. Sprinkle the advieh and cardamom on each layer of rice.
9 Cover the pot and cook the rice mixture for 10 minutes over medium heat.
10 Mix 1 cup cold water with 4 tablespoons oil and pour over rice. Drizzle on the remaining saffron water and the syrup reserved in Step 3.
11 Place a clean dishtowel or 2 layers of paper towel over the pot to absorb condensation and cover firmly with the lid to prevent steam from escaping . Reduce the heat to low and cook 50 minutes longer, taking care that the towel does not burn.
12 Remove the pot from the heat and cool it , still covered, on a damp surface for 5 minutes to loosen the crust.
13 Gently taking 1 spatula full of rice at a time, place it on the serving platter. Be careful not to disturb the crust on the bottom of the pot. Mound the rice in th shape of a cone.
14 Detach the crust from the bottom of the pot using a wooden spatula, Unmold onto a small platter and serve on the side. Garnish with lemons or limes if you like. NUSH -E JAN!
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tah dig
In this recipe, a piece of lavash bread is placed between the tah dig and the rice. This is to protect the tah dig from the sugars, which if allowed to trickle down to the tah dig, Greatly increases the likelihood of burning the tah dig and the pot. In old Persia, a criteria to become a royal chef was to be able to make this recipe without using the lavash protection and still have the tah dig come out light gold.
Tah dig in the photo was done without lavash bread ,that means , I have potential to become a royal chef ? :)
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