**Polo (Rice)**

[Parinaz_M]

Zereshk-Polow



Ingredients: (4 servings)

• basmati or long-grain rice, 500 grams
• chicken, 800 grams
• cooking oil
• butter
• barberries (dried), four spoons
• sugar, one spoon
• onions, two large
• saffron, 1/2 teaspoon
• salt
• black pepper

Directions:

Remove the skin from chicken pieces. Marinate chicken in grated onions, salt and pepper for 4-5 hours.
Cook rice using the recipe given for polow or kateh.
Wash barberries twice with cold water and drain the water. Add sugar and fry in butter over medium heat for about five minutes.
Pour saffron in a small bowl. Pour in 2-3 spoons of hot water and mix. Fill the bowl with rice and mix well. Add saffron-rice and barberries to the rest of the rice and mix well.
Cook chicken under grill for 15-20 minutes turning each piece a few times during cooking. Serve with barberry-rice.

[Parinaz_M]

Morasah-Polow



Ingredients: (4 servings)

basmati or long-grain rice, 500 grams
chicken, 800 grams
cooking oil
butter, 2 spoons
barberries (dried), 80 grams
almonds, 50 grams
pistachios, 50 grams
raisins, 50 grams
orange peel, 100 grams
sugar, two spoons
large onions, two
saffron, 1/2 teaspoon
salt
black pepper


Directions:

Morasah-Polow is an elaborate rice dish which means jeweled rice and is usually made at weddings.

Soak rice in warm water for 2 hours. Wash chicken. Peel and thinly slice onions. Fry in oil until slightly golden. Add chicken pieces and fry until color changes. Add a glass of hot water, salt and pepper and cook over medium heat for about 20 minutes. Add more hot water during cooking if necessary. About 1/2 glass of water should be left at the end. Romove chicken bones.

Wash barberries and raisins with cold water and drain. Fry separately in oil over medium heat for a few minutes. Add some sugar to barberries during frying. Thinly slice almonds and pistachios. Soak almonds in cold water for an hour. Thinly slice orange peels. Boil for a few minutes, drain and repeat. Soak in cold water for an hour, drain, and repeat. Finally boil for a few minutes with a few spoons of sugar, and drain.

Prepare rice using the recipe for polow. When rice is rinsed, pour a bit of oil and hot water in a pot, and add 1/2 of rice. Spread chicken pieces over the rice, and cover with 1/2 of remaining rice. Spread half of almonds and orange peel over rice and cover with remaining rice. Pour chicken-juice and a bit of oil over rice. Dissolve saffron in a bit of hot water and also pour over rice. Cover and cook over low heat for about 30 minutes. Add remainder of almonds and orange peel, raisins, barberries, and pistachios, and mix well. Pour two spoons of melted butter on top, and serve

[Parinaz_M]

Shirin-Polow




Ingredients: (4 servings)

basmati or long-grain rice, 500 grams
chicken, 800 grams
cooking oil
butter, 2 spoons
almonds, 50 grams
pistachios, 50 grams
orange peel, 100 grams
large onions, two
sugar, 500 grams
saffron, 1/2 teaspoon
salt
black pepper



Directions:

Soak rice in warm water for 2 hours. Wash chicken. Peel and thinly slice onions. Fry in oil until slightly golden. Add chicken pieces and fry until color changes. Add a glass of hot water, salt and pepper and cook over medium heat for about 20 minutes. Add more hot water during cooking if necessary. About 1/2 glass of water should be left at the end. Remove chicken bones.

Save 2-3 spoons of sugar for later use. Add remaining sugar to a glass of hot water and bring to a boil. Add chicken juice, 2-3 spoons of oil and saffron, and mix well.

Thinly slice almonds and pistachios. Soak almonds in cold water for an hour. Thinly slice orange peels. Boil for a few minutes, drain and repeat. Soak in cold water for an hour, drain, and repeat. Finally boil for a few minutes with three spoons of sugar, and drain.

Prepare rice using the recipe for polow. When rice is rinsed, pour a bit of oil, butter and hot water in a pot, and add 1/2 of rice. Spread chicken pieces over the rice, and cover with 1/2 of remaining rice. Spread half of almonds and orange peel over rice and cover with remaining rice. Pour sugar and chicken-juice mix prepared earlier over rice. Cover and cook over low heat for about 30 minutes. Add remainder of almonds, orange peel, and pistachios, and mix well.

[Parinaz_M]

Kalam Polow



Ingredients: (4 servings)

long-grain or basmati rice, 500 grams
ground beef or lamb, 400 grams
cabbage, 750 grams
onions, 2 large
tomato paste, 3-4 teaspoons
cooking oil
salt
black pepper
turmeric



Directions:

Peel and thinly slice onions. Fry in oil over medium heat until slightly golden. Add meat, tomato paste, salt, pepper, and turmeric and mix well. Fry over medium heat for about 15 minutes until meat changes color.

Wash and finely chop cabbage. Fry in oil over medium heat for 5-10 minutes. Add two glasses of hot water, salt, pepper and tomato paste and cook over medium heat for 10-15 minutes. Add cabbage to meat and mix well.

Prepare kateh or polow. If making kateh, when water has mostly boiled off, add cabbage-meat, mix well and continue cooking. If making polow, when rice is half-cooked and rinsed, add cabbage-meat to rice in layers and continue cooking.

[Parinaz_M]

Adas Polow




Ingredients: (4 servings)

lentils, 400 grams
long-grain or basmati rice, 500 grams
ground beef or lamb, 400 grams
dates (pitted), 100 grams
raisins, 120 grams
saffron, 1/2 teaspoon
onions, 2 large
cooking oil
salt
black pepper


Directions:

Soak rice in water for 3-4 hours, then cook in salted water for 10-15 minutes using a non-stick pot until it just softens. Drain water and empty the pot.

Bring 2-3 cups of water to boil. Wash lentil and add to water with a bit of salt. Cook over medium heat for about 15-20 minutes until tender.

Peel and thinly slice onions. Fry in oil until slightly golden. Add ground beef or lamb, salt and black pepper, and fry over medium heat for about 10 minutes. Add one cup of hot water and cook until water has been mostly absorbed.

Wash raisins and dates. Pour 1/2 cup of water and some oil in the non-stick pot. Pour in half of the rice. Follow with meat, lentil, raisins, dates and raisins. Then add in remainder of rice. Cook over low heat for about 20 minutes. Dissolve saffron in 1/3 cup of hot water and pour over the rice. Mix well before serving.

[Parinaz_M]

Eslaamboli Polow




Ingredients: (4 servings)

basmati or long-grain rice, 500 grams
ground lamb or beef, 400 grams
medium onions, 4
tomato paste, 4 spoons
cooking oil
salt
black pepper


Directions:

Peel and slice onions. Fry in oil until slightly golden. Add ground lamb or beef, salt, and black pepper and fry until color changes. Dissolve tomato paste in a glass of hot water and add to meat. Cook for a few minutes until little water is left.

Prepare rice as described in the recipe for polow but after rice is half-cooked and rinsed, mix it with the meat, and continue cooking.

[Parinaz_M]

Haveej Polow




Ingredients: (4 servings)

basmati or long-grain rice, 500 grams
chicken, 750 grams
carrots, 750 grams
medium onions, 4
sugar, 100 grams
saffron, 1/2 teaspoon
cooking oil
salt



Directions:

Wash and peel carrots, then grate them, and fry in oil for a few minutes. Dissolve sugar in a glass of hot water, add to carrots and cook over medium heat for a few minutes until little water is left.

Peel and slice onions and fry in oil until slightly golden. Wash and cut chicken into pieces, and fry in onions on both sides until color changes. Add salt and one glass of hot water, and cook over medium heat for about 20 minutes. Allow chicken to cool down, then remove bones and cut meat into small pieces.

Prepare rice as described in the recipe for polow but after rice is half-cooked and rinsed, mix it with chicken (and juice) and carrots, and continue cooking. When ready, dissolve saffron in 2-3 spoons of hot water in a bowl, then add rice and mix well. Add saffron-rice on top of Haveej polow and serve.

[Parinaz_M]

Loobia Polow




Ingredients: (4 servings)

basmati or long-grain rice, 500 grams
lamb or beef, 400 grams
green beans, 400 grams
medium onions, 3
tomato paste, 1-2 spoonfuls
cooking oil, 100 grams
salt
black pepper


Directions:

Peel and slice onions and fry in oil until slightly golden. Cut meat into small pieces and add to onions. Fry over medium heat until colour changes.

Wash green beans and cut into 2-3 cm pieces. Add to meat with 1-2 glasses of hot water and cook for about 30 minutes on medium heat, adding more hot water if necessary. Add tomato paste, salt and black pepper and cook for another 15 minutes on medium heat.

Prepare rice as described in the recipe for polow but after rice is half-cooked and rinsed, add the meat-mix and mix well. Cover and cook over low heat for about 30 minutes.

[Parinaz_M]

Albaloo Polow




Ingredients: (4 servings)

long-grain or basmati rice, 500 grams
chicken, one medium-size
black cherry (or cherry), 1kg
sugar, 1 kg
onions, 2 medium
saffron, 1/2 teaspoon
cooking oil
salt
black pepper


Directions:

Wash black cherries (or cherries) and remove the stones. Add sugar. If you are using cherries rather than black (sour) cherries, less sugar can be used. Bring to boil. Cook over medium heat for 15-20 minutes. Remove from heat and allow to cool down completely. Remove the extra syrup.

Peel and thinly slice onions. Wash chicken. Add onions, salt, black pepper, and a glass of hot water, and cook over medium heat for 20-25 minutes. Allow to cool, then remove bones. Filter the chicken juice and save for later use.

Follow instructions for preparing Polow until rice is rinsed. Pour 2 spoonfuls of cooking oil and half a glass of hot water in a pot. Follow with half of the rinsed rice and the black cherries (or cherries), and mix well. Cover with half of remaining rice. Spread chicken over the rice, and cover with the remaining rice. Shape into a cone. Mix 2-3 spoonfuls of cooking oil with black cherry (or cherry) syrup and chicken juice. Pour the mix over rice. Cover the pot and cook in an oven or over low heat for about one hour.

When cooked, remove some of the rice and mix with saffron dissolved in a bit of hot water. When serving, spread saffron-rice over Albaloo-Polow.

[Parinaz_M]

Sabzi Polow




Ingredients: (4 servings)

basmati or long-grain rice, 500 grams
herbs (parsley, dill, coriander, fenugreek, spring onion ends), 1 kg
cooking oil
salt
black pepper



Directions:

Wash herbs and chop finely, then add salt and black pepper. Prepare rice as described in the recipe for polow but after rice is half-cooked and rinsed, mix it with herbs and continue cooking. Sabzi polow is usually served with fish.

[Parinaz_M]

Maash Polow




Ingredients: (4 servings)

moong, 300 grams
long-grain or basmati rice, 400 grams
beef or lamb, 400 grams
onions, 2 large
tomato paste, 2-3 spoons
turmeric, 1/2 teaspoon
cooking oil
salt
black pepper


Directions:

Peel and thinly slice onions. Fry in oil until slightly golden. Cut meat into small pieces and fry in onions until colour changes. Add two glasses of hot water, salt, black pepper, and tomato paste, and cook over medium heat for about 40 minutes.

Wash moong. Add 1-2 glasses of hot water, turmeric, and a bit of salt and cook over medium heat for 15-20 minutes. Drain water. Add to meat and mix well.

Prepare rice as in Kateh or Polow. If cooking Kateh, when excess water is boiled off, add meat-moong, mix well, and continue cooking. If cooking Polow, when rice is rinsed, add meat-moong, mix well, and continue cooking.

[Parinaz_M]

Meigo-Polow




Ingredients: (4 servings)

large shrimps, 500 grams
basmati or long-grain rice, 500 grams
tomato paste, 2 spoonfuls
butter, 150 grams
flour, one spoonful
curry powder, 1-2 spoonfuls
large eggs, 3-4
parsley, 100 grams
cooking oil
salt
black pepper


Directions:

Cook rice as described in the recipe for kateh. Wash shrimps, add salt and hot water and cook over medium heat for about 10 minutes. There should be about one glass of water left when shrimp is cooked. Boil eggs until hard.

Fry flour in butter over medium heat for about 5 minutes. Add tomato paste to shrimp juice and mix well. Add slowly to flour and stir while adding.

Add salt, black pepper and curry powder and cook for another 2-3 minutes. Add the sauce to shrimps and mix well. Wash parsley and cut. Serve shrimps with kateh, sliced eggs and parsley.

[purrsian_cat]

vayyyyy che ghadr recipe inja post mikoniiii kheiiiiiliiiii bayad ashpazit alli bashe !! xxx

[nanakhafan]

vay man polo kheili doost daram
makhsooosan estamboli
vayyyy

[rfhr918]

vayyyy mersy pari jon modatha bood mikhastam zereshk polo dorost kona...in zereshkesho balad nabodam..loool