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Persian Dinner for Four

Persian Cooking - Best of Persian Cuisine

Herb Rice / Sabzi Polo ,  Lentil Pilaf / Adas Polo ,  Sweet Delight Shireen ,  Tomato Rice / Estamboli,
Plain RICE - Polow
Serves for 4-6 people

Ingredients
500 g (1 lb) Basmati long grain rice, washed and soaked in luke warm water for 1/2 hour
- 7 tablespoons salt
- 100ml (3 fl oz) ghee
- garnish
- 4 teaspoons saffron soaked in a bit of hot water
- 60 g (2 oz) ghee or clarified unsalted butter

Recipe
1. Bring about 2 litres (4 pints) of water with 3 tablespoons salt to a rapid boil in a 3 litre (6 pint) saucepan.
2. Pour off excess water from rice and pour into fast bubbling water. Bring back to the boil and boil for 2-3 minutes. After 2 minutes, test to see if rice is ready: the grains should be soft on the outside but still firm in the center. Strain and rinse with tepid water. Toss rice gently in colander.
3. Return the rinsed out saucepan to the heat and add ghee and 2-3 tablespoons water. Heat till sizzling.
4. Sprinkle one layer of rice across the bottom. Then spread the rest of rice and building it up into a conical shape.
5. Poke two or three holes through the rice to the bottom with the handle of a wooden spoon. Wrap the saucepan lid in a clean teacloth and cover pan firmly.
6. Keep on high heat for 2-3 more minutes until rice is steaming, then reduce heat to low, for at least 30 minutes. The rice can be kept warm and fresh on the very lowest heat for a further hour or even longer.
7. Place saucepan on a cold wet surface and leave for a minute or two. while waiting, melt the butter and put aside for garnish. Lightly mix 2 or 3 tablespoons of rice with the liquid saffron in a small bowl, reserve for garnish.
8. To dish up, gently toss the rice and sprinkle lightly on to a warmed dish in a symmetrical mound. Garnish with the saffron rice, and pour the melted butter all over to give it a sheen.
9. Finally, remove the crusty bottom and serve on a separate plate.


RICE with LENTILS, DATES, RAISINS and CHICKEN or MEAT - Adas Polow
Serves 4 - 8 people

Ingredients
500 g (1 lb) Basmati long grain rice, washed and soaked in luke warm water for 1/2 hour
500 g (1 lb) meat or chicken (2 inch cubes)
375 g (3/4 lb) lentils Cook the lentils in a cup of water with a touch of salt. Strain and set aside to mix with the rice later.
250 g (.5 lb) pitted dates cut in half and pits removed
125 g (1/4 lb) raisins
2 medium onions sliced thin
1/3 cup ghee
1/4 tsp saffron
salt and pepper

Recipe
1. Fry 1/2 the onion in a little oil until it turns golden brown. Add the meat, salt and pepper and cook over low heat until the meat is well done, 45 minutes to an hour.
2. Slice the second onion and fry in a little oil until it turns golden. Add raisins and dates and continue to fry for 2 to 3 minutes. Add saffron and mix. Keep warm until the rice is ready.
3. In a large saucepan, bring 8 to 12 cups of water to a rapid boil.
4. Pour off excess water from rice and pour into boiling water. Bring back to boil for 2 to 3 minutes. Test to see if the rice is ready. The grains should be firm in the center and rather soft on the outside. strain the rice and rinse with lukewarm water. Toss gently in the strainer.
5. In a pot with a lid bring 1/4 cup water and 2 to 3 tbs oil to rapid boil. Add layers of rice and lentil interchangeably building the rice and lentil layers up to a dome shape. The last layer should be rice.
6. Poke 5 or 6 holes through the rice to the bottom with the handle of a spoon. Close the lid. Keep on medium heat for 2 to 3 minutes until rice is steaming. Heat up 1/4 cup of water and 2 tbs oil and pour over the rice. Wrap the saucepan lid in a clean tablecloth and cover the pan firmly. Reduce heat to low and cook for 45 minutes to an hour.
7. After removing from heat, place the saucepan in the sink and run cold water under it to cool down.
8. To dish up, gently toss the rice and sprinkle lightly in a dish in a symmetrical mound. Spread the mixture of dates and raisins evenly over the rice and complete the dish by spreading the meat on top.
9. Remove the crusty bottom and serve in a separate plate.

RICE with DILL, MEAT and LIMA BEANS - Baghali Polow
Serves 4 - 8 people

Ingredients
500 g (1 lb) Basmati long grain rice, washed and soaked in luke warm water for 1/2 hour
500 g (1 lb) meat or chicken (2 inch cubes)
375 g (12 oz) dill, stems removed and chopped fine
500 g (1 lb) frozen lima beans (or a 16 oz can)
1 medium onion sliced thin
1/3 cup oil
1/4 tsp saffron
salt and pepper

Recipe
1. Fry the onion in a little oil until it turns golden brown. Add the meat, salt and pepper and cook over low heat until the meat is well done, 45 minutes to an hour.
2. In a large saucepan, bring 8 to 12 cups of water to a rapid boil.
3. Pour off excess water from rice and pour into boiling water. Bring back to boil for 2 to 3 minutes. Test to see if the rice is ready. The grains should be firm in the center and rather soft on the outside. Add the beans right before you strain the rice. Strain and rinse with lukewarm water. Toss gently in the strainer.
4. Bring 1/4 cup water and 2 to 3 tbs oil to rapid boil. Add layers of rice and dill interchangeably and pieces of the meat randomly while building the rice and dill layers up to a dome shape.
5. Poke 5 or 6 holes through the rice to the bottom with the handle of a spoon. Close the lid. Keep on medium-high heat for 2 to 3 minutes until rice is steaming. Heat up 1/4 cup of water and 2 tbs oil and pour over the rice. Wrap the saucepan lid in a clean tablecloth and cover the pan firmly. Reduce heat to low and cook for 45 minutes to an hour.
6. After removing from heat, place the saucepan in the sink and run cold water under it to cool down.
7. Add 1/4 tsp saffron to 1 tbs hot water. Lightly mix 2 to 3 tbs of rice with the liquid saffron in a small bowl. Set it aside for garnish.
8. To dish up, gently toss the rice and sprinkle lightly in a dish in a symmetrical mound. Garnish with the saffron rice.
9. Remove the crusty bottom and serve in a separate plate.


Rice with Green Beans - Loobia Polow
Serves 4 - 8 people

Ingredients
500 g (1 lb) Basmati long grain rice, washed and soaked in luke warm water for 1/2 hour
500 g (1 lb) meat or chicken (2 inch cubes)
- 500 g (1 lb) string beans wash and chop into 1 inch lengths
- 1 medium onion sliced thin
- 2 tbs tomato paste
- 1/3 cup oil
- 1/2 tsp ground saffron
- 2 tbs lime juice
- salt and pepper

Recipe
1. Fry the onion in a little oil until it turns golden brown. Add the meat and continue to cook until the meat is half done. Add the beans and continue to cook over low heat until all cooked. Add tomato paste, 2 tbs lime juice and 1/4 tsp saffron, salt and pepper and remove from heat after a couple more minutes. Make sure you don't overcook the mixture.
2. In a large saucepan, bring 8 to 12 cups of water to a rapid boil.
3. Pour off excess water from rice and pour into boiling water. Bring back to boil for 2 to 3 minutes. Test to see if the rice is ready. The grains should be firm in the center and rather soft on the outside. Strain and rinse with lukewarm water. Toss gently in the colander.
4. Bring 1/4 cup water and 2 to 3 tbs oil to rapid boil. Add layers of rice and the mixture of beans and meat interchangeably building it up to a conical shape.
5. Poke 5 or 6 holes through the rice to the bottom with the handle of a spoon. Close the lid. Keep on medium-high heat for 2 to 3 minutes until rice is steaming.
6. Heat up 1/4 cup of water and 2 tbs oil and pour over the rice. Wrap the saucepan lid in a clean tablecloth and cover the pan firmly. Reduce heat to low for 45 minutes to an hour.
7. After removing from heat, place the saucepan in the sink and run cold water under it to cool down.
8. Add 1/4 tsp saffron to 1 tbs hot water. Lightly mix 2 to 3 tbs of rice with the liquid saffron in a small bowl. Set it aside for garnish.
9. To dish up, gently toss the rice and sprinkle lightly in a dish in a symmetrical mound. Garnish with the saffron rice.
12. Remove the crusty bottom and serve in a separate plate.


RICE with MIXED HERBS - Sabzi Polow
Serves 4 - 8 people

Ingredients
500 g (1 lb) Basmati long grain rice, washed and soaked in luke warm water for 1/2 hour
500 g (1 lb) meat or chicken (2 inch cubes)
- 750 g (1.5 lb) fresh herbs, equal portions of parsley, chive, dill, cilantro and fenugreek
- 1 medium onion sliced thin
- 1/3 cup oil
- 1/4 tsp ground saffron
- salt and pepper

Recipe
1. Fry onions in a little oil until it turns golden brown. Add the meat, salt and pepper and cook over low heat until the meat is well done, 45 minutes to an hour.
2. Clean the herbs cutting out coarse stems, wash, dry and chop finely.
3. In a large saucepan, bring 8 to 12 cups of water to a rapid boil.
4. Pour off excess water from rice and pour into boiling water. Bring back to boil for 2 to 3 minutes. Test to see if the rice is ready. The grains should be firm in the center and rather soft on the outside. Strain and rinse with lukewarm water. Toss gently in the strainer.
5. Bring 1/4 cup water and 2 to 3 tbs oil to rapid boil. Add layers of rice and the mixed herbs interchangeably building it up to a dome shape. The top layer should be rice. Make sure the herbs are dry before mixing them with the rice.
6. Poke 5 or 6 holes through the rice to the bottom with the handle of a spoon. Close the lid. Keep on medium-high heat for 2 to 3 minutes until rice is steaming. Heat up 1/4 cup of water and 2 tbs oil and pour over the rice. Wrap the saucepan lid in a clean tablecloth and cover the pan firmly. Reduce heat to low and cook for 45 minutes to an hour.
7. After removing from heat, place the saucepan in the sink and run cold water under it to cool down.
8. Add 1/4 tsp saffron to 1 tbs hot water. Lightly mix 2 to 3 tbs of rice with the liquid saffron in a small bowl. Set it aside for garnish.
9. To dish up, gently toss the rice and sprinkle lightly in a dish in a symmetrical mound. Garnish with the saffron rice. You can either serve the meat (or chicken) in a separate dish or mix it with the rice in the same dish.
10. Remove the crusty bottom and serve in a separate plate.

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