Shirin Polow

Puttin’ it all Together!

MATTHEW0 COMMENTSFROM THE LUNCH BOX, RECIPES

Mar 09

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Persian Rice Before you Flip it Into the Serving Dish

At this point in the week, after MONDAY, WEDNESDAY and Thursday’s blogposts, now your meal is nearly ready to serve. You just have to make the rice. This part should be easy, and while it’s not hard, it does require far more attention than you might normally provide  a pot of rice.

This milk-soaked, butter-drizzled rice is spectacular, creating a chewy crust on the bottom of the pan with saffron, sugar, and salt. My guests were bowled over by the show-stopper performance that this rice provided when it came time to eat it with all the accompaniments and the main course.

Knock Your Socks Off Persian Rice

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Saveur says, “Shirin Polow is a rice pilaf famed for its thick, crisp tah dig crust and crown of sweet garnishes”

Serves 4-6

Cooking Time: 20 minutes

Prep Time: 15 minutes

Ingredients

1 c Jasmine rice

1 1/4 c water

1/2 c whole milk

1/4 c sugar

2 T butter

1/4 t crushed saffron (threads)

1/2 T rose water

1/4 c sultanas/golden raisins/currants

1/4 c shredded carrot

1/4 c barberries (some people used chopped dried cranberries)

1/4 – 1/8 c chopped pistachios and sliced almonds toasted

peel of two oranges cut into ribbons

freshly ground salt and pepper

Instructions

1. Bring 1/2 c water and sugar to a boil, place shredded carrot and ribbons of orange rind into the water for about 10 minutes. Let stand, add in the rose water.
2. Rinse the jasmine rice, set aside.
3. Toast the chopped and sliced nuts in a toaster oven until just barely browned; or roast on a cast iron skillet for about 5 minutes shifting them regularly over a gas flame with a good shake or two.
4. Boil  water.  When at a full boil, pour in the rice, lower to a simmer (about 5-7 minutes).
5. When the water has mostly absorbed, place the butter on top of the rice and allow to melt through. Pour milk over the melting butter into the rice. Continue to simmer with lid off.
6. Pour over the carrot, orange peel & rose syrup/water over the rice (This step should not result in adding a lot of liquid; add no more than a tablespoon or so of the orange peel water and rose water).
7. Again, allow to cook through with the lid off until all liquid is absorbed. You can speed up the process by covering and letting rest for 5-8 more minutes, if you like.  I cook with the lid off as is my preference.
8. Place the toasted nuts and dried berries on top of the finished rice.
9. Invert the pot onto a serving plate. The berries and chopped & sliced nuts will drop to the bottom of the plate, and the tah dig will glisten on the top. Slice into the rice with a serving spoon, place in the middle of the table and take in the look on your guest’s faces!

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