Alrighty! Here's the first in my Persian Cooking Series!
Zareshk Polo & Chicken
1. Prepare Rice according to directions
2. Prepare Chicken according to directions
3. Prepare Zareshk according to directions
Persian Rice
(Adjust the number of servings to feed your family. This is how the recipe was given to me)
4 cups Basmati Rice
6 T. Salt
Oil or butter
Rinse rice 5 - 6 times with warm water. Place rice in a pot, and cover completely with water. Add the salt and stir to blend. Soak for 3 - 4 hours (maximum of 10 hours).
Boil until rice is cooked but still crunchy, about 10 minutes. Strain into a colander, rinse well, and clean pot.
Place a small amount of oil or butter in pan. Add rice. (alternatively, you may put a whole pita pocket on the bottom before adding rice, if you wish). With the end of a wooden spoon, make numerous holes in the rice all the way down to the bottom of the pan to allow an escape for the steam.
Place a kitchen towel over the pan and close lid over the towel. Bring the edges of the towel up and secure to the handle of the lid (I use rubber bands).
Cook on medium heat for 10 minutes. Turn heat to low and continue cooking for an additional 20 minutes.
Remove lid and place a plate over the pan. Invert the rice onto the plate. The golden crust should come off be on the top of your pile of rice. If it doesn't, loosen with a spatula.
Chicken
(Recipe for 1 lb. of chicken, adjust to fit your family)
4 T Oil
1 Lg. Onion - chopped
4 Garlic Cloves - minced
1 lb. Boneless, Skinless Chicken Breast - cut into bite sized pieces
1 t. Salt
Pepper to taste
Juice of half a Lemon
In a saucepan, heat oil. Add onion and saute until golden brown. Add garlic and heat through. Add chicken and saute until cooked through. Add salt and pepper. Squeeze lemon over chicken and remove from heat.
Zereshk
(again, this is matched to the 1 lb. of chicken. Adjust to fit your family)
3/4 cup dried Zereshk (barberries - look like dried cranberries)
1/4 cup Butter
1/2 cup Water
2 t. Ground Saffron
2 t. Sugar
Rinse Zereshk in water to clean, removing and discarding any stems. Zereshk can harbor sand and dirt, so a good rinse is necessary.
In a small saucepan, melt butter on low heat. Add Zereshk and saute for 7 - 8 minutes. (this seems longer than I did, but that's how it is written. Watch for burning and adjust your timing)
Boil water and add saffron. Dissolve well.
Add saffron/water to currents. Add sugar and mix well. Stirring every two minutes, cook until the barberries soften. Remove from heat.
To Assemble
1. Spoon Rice onto a large serving platter.
2. Arrange Chicken - You can put it over the middle or arrange around the edges if you prefer.
3. Pour Zereshk over the rice.
