آشپزی و خانه داری

Known as "festivity rice" or "jeweled rice", this is frequently cooked for weddings. It is made with wild, red barberries (zereshk), which give the dish its gem like appearance and an intriguing, somewhat tart taste. It is generally presented with chicken, for what it's worth in this formula – the chicken, while delightful, is viewed as the backup and the rice is the focal point.

Fixings

5 cups Rice

6 Chicken

1 tbsp Tomato Paste

1 tbsp Lime Juice

1/8 tbsp Saffron

1 glass Barberry

1 Onion

As needed Pistachio Slices

As needed Almond Slices

As needed Salt, Black Pepper

Guidelines

Drenching time 1 hour

Put the rice and salt in a bowl and spread with water. Drench for 1–2 hours.

In the mean time, place the saffron and a liberal squeeze of sugar in a mortar and crush to a fine powder. Spot in a cup and fill seventy five percent full with boiling water. Put in a safe spot.

Join the flavors, pepper and additional salt in a little bowl. Include the garlic, lemon juice, heated water and 1 tbsp of the saffron water. Blend well.

Preheat the stove to 160°C. Wash the chicken pieces, pat dry and spot in a profound heating plate. Dissipate with the onion and pour over the flavor and garlic blend. Spread with foil and heat for 60 minutes.

Channel the rice, add to a pot or enormous pan and spread with water. Include 2–3 tbsp of olive oil whenever wanted to stop the grains adhering to one another. Heat up the rice for 10–15 minutes or until still somewhat firm. Channel in a colander.

Set the pot back on the stove and include 3–4 tbsp of oil. Lay the cut potato in the base (to ensure the rice, yet in addition to make a flavorful consumable hull of rice and potato). Top with the depleted rice and spread with a top. Cook until the rice starts to steam (around 3–5 minutes), at that point turn the warmth to low and enclose the top by a tea towel (covering the underside) and spot back on the pot. The tea towel gets the buildup, preventing it from dribbling back onto the rice. Leave to steam for 45–an hour. Before the end you ought to have flawless, cushioned, isolated rice.

Warmth a large portion of the margarine in a skillet and include the barberries. Sauté for a couple of minutes at that point include 2 tbsp of sugar and 2 tbsp of the saffron water. Blend quickly then expel from the warmth.

Spot a layer of rice on a serving platter, trailed by a sprinkling of barberries, nuts and a little saffron water. Continue layering, mounding up into the state of a cone. Leave a few barberries and nuts for the top. Soften the rest of the spread and combine in a bowl with the rest of the saffron water. Blend in a cup of rice.

Mastermind the chicken quarters around the platter at that point spoon the saffron rice over the hill. Include a last sprinkling of barberries and nuts.

Brilliant Tips for Zereshk Polo:

To improve the flavor of your chicken stew, you can include some celery stems or chime pepper pieces at the base of the pot that you need to cook the chicken pieces.

In the event that you lean toward a sweet taste, include a tablespoon of sugar when you are sautéing the barberries.

Try not to absorb the barberries hot or war water, or they will lose their shading. Additionally, on the off chance that you need barberries to keep up their delightful shading, you have to put the warmth out when the sugar liquefied.

In the event that you are setting up the chicken stew with both thigh and bosom, make certain to put the thighs on the bosoms in the pot, since the thighs need less time to be prepared.

For a superior taste, you can splash the pistachio and almond cuts in a blend of water and rose water.

try not to blend the almond and pistachio in excess of a couple of moments, since their shading will obscure.

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