Zereshk Polo

This is an amazing Persian Dish!  But DO NOT think for a moment that I think I am a pro at making Persian food! Cooking Persian food is an art that I am slowly learning, and practice makes perfect... I have yet to master the Tah-Dig (crunchy rice), but I continue to try!  I've made this dish several times and everyone has loved it so far!  So, I've decided to share it here.  (Today was the first day that I used barbarries... I usually use dried cranberries. They are REALLY TART!!  It's good, but I think I will stick with the cranberries!)

Zoreshk Polo!

Ingredients:

• 2 cups basmati rice
• 2 oz salt
• 1 medium onion, thinly sliced
• 1 skinless chicken breast (with bone is way juicier!)
• 1/8 tsp black pepper
• 1/4 cup butter
• 1/2 cup of barberries, or dried cranberries
• 1/4 cup sugar
• 1/8 tsp powdered saffron
• 2 tbls olive oil

Directions:

1. Rinse rice several times, then soak in warm water with 2 oz of salt for several hours.  Drain.
2. Heat 2 tbls of oil in large skillet. Add onion and caramelize.
3. Add chicken, 1/4 cup of water, 1/4 tsp salt, and 1/8 tsp pepper. Cover and simmer over low heat for about 45 minutes until cooked through.
4. Remove from heat. 
5. When slightly cooled, shred chicken with two forks and return to the pan (and it's juices). Cover to keep warm.
6. In large (8 qt) pot, bring 4 cups of water to a boil.  Add rice and cook for 8 to 10 minutes until slightly soft. Drain in colander.
7. Meanwhile, rinse barbarries thoroughly. 
8. Take a pinch of saffron and put into a Mortar & Pestle to grind into fine powder.
9. Melt butter in small pot, add barberries, saute for 1 minute.
10. Add sugar and saute for 1 minute more.
11. Dilute saffron in 1/4 cup hot water and stir into barberries.
12. In the large pot used to cook rice, heat 2 tbls of olive oil.
13. Add rice, using a large spoon and fluffing rice. Then pour barberry mixture over rice. (If using potatoes, lay them on the bottom of the pot BEFORE you add the rice!)
14. Cover pot and cook over low heat for about 30 minutes. For crisp, golden layer on bottom of rice (called tah-dig), cook for 15 more minutes. (I usually fold a paper towel and lay it over the top of the pot before placing the lid on. It helps with some of the moisture.)
15. Gently mix the rice and the drained shredded chicken, then spoon onto a serving platter.

ENJOY!!!

Step 3

Step 6

Step 8 (before)

Step 8 (after)

step 9

Step 10

Step 11

Today, I used sliced potatoes at the bottom of the rice before I cooked it.  The potatoes come out crunchy, and help keep the rice from burning!  Traditional Tah-dig is simply having the rice at the bottom of the pan get crispy.  I've always been afraid of burning it, so it's never been as crispy as I want.  Today's potatoes turned out great!!

Zoreshk Polo with Tah-Dig (of potato)