Best Shirini Polow Recipes

SHIRIN POLO (PERSIAN SWEET RICE)

Steps:

• Wash rice in lukewarm water until water runs clear.
• Then soak in cold water to cover for at least 2 hours but up to 24 hours. Drain, rinse, and drain again.
• In a large heavy saucepan, bring 8 cups water to boil over medium heat. Add salt.
• Add the rice and cook, stirring occasionally, for 10 minutes. Drain, rinse and then drain again.
• To make the filling, fill a small sauce pan with cold water.
• Add orange zest and bring to a boil. Drain and then repeat.
• In a medium sauce pan, combine the zest, water, sugar and turmeric and stir over low heat until sugar dissolves.
• Increase the heat to medium-high and bring to a boil.
• Reduce heat to low and simmer until syrupy, about 20 minutes.
• Let cool and then stir in nuts.
• In a large heavy saucepan heat 2 tablespoons of the oil over high heat.
• Stir in the turmeric, the 2 tablespoons of water.
• Spread 1/3 of rice in the sauce pan.
• Scatter half of the zest filling over top, cover with half the remaining rice, then remaining filling, then mound remaining rice over top.
• Using wooden spoon handle, poke 7 deep holes in the rice.
• Drizzle with remaining 2 tablespoons of oil.
• Place a kitchen towel or several layers of paper towels over top of pan.
• Cover with lid and cook over medium heat until steam appears, about 10 minutes.
• Reduce heat to low and simmer until rice is tender and bottom is crisp, about 30 minutes.

PELOW SHIRIN - FESTIVE PERSIAN RICE DISH

Steps:

• For candied orange peel:.
• Coarsely grate orange peels and put in a small saucepan.
• Cover with 1 liter water and bring to a boil, then drain and repeat this process (to reduce the bitterness).
• Cover peels with the sugar and add 1 L water.
• Bring to a boil and then simmer, stirring.
• After 15 minutes, taste it. It should be very sweet syrup. If it's not, add sugar. If it's too thick, add some water.
• Simmer until rind looks translucent around the edges and is swimming in sugary syrup.
• For roasted chicken:.
• Put whole chicken into an oven roasting dish and drown in the orange concentrate and pats of margarine.
• Cover and roast in 375°F oven until cooked (approx 1 1/2 hours).
• When it is done, let it cool slightly in the covered pot until you can safely peel off the skin and cut into bit-sized pieces.
• Drown the pieces in the chicken's sauce until it is time to serve.
• For carrot mixture:.
• Heat 50g margarine and oil in frying pan and sauté the carrots for 5 minutes.
• Add the cinnamon, then add any of the optional dried fruits or nuts and cover and simmer a few minutes longer, until everything has softened.
• Add the candied orange peel with its syrup.
• For rice:.
• Rinse rice until no longer starchy (water should be clear, not milky).
• Boil rice with 4 cups water and 1/2 tsp salt, then simmer for 7 minutes. Do not remove the lid, rather leave the rice to cook in the steam for 1/2 hour.
• Putting it all together:.
• Drain carrot-orange mixture, keeping syrup to be drizzled on according to taste.
• Add the carrots and chicken pieces to the rice and serve.

SHIRINI POLOW

Steps:

• Wash the rice in warm water and rinse in a colander under the cold tap.
• Sauté the chicken in 3 tablespoons of the butter or oil with salt and pepper and 1/4 teaspoon of the saffron for about 15 minutes, until the chicken is tender but still pink and juicy, turning the pieces to color them lightly all over. Then cut into small pieces.
• Sauté the carrots in the same butter or oil for 10 minutes, or until tender, stirring and adding salt and a few tablespoons water.
• Boil the rice in a large (9-10-inch) heavy-bottomed preferably nonstick pan for about 10 minutes, until still a little underdone, and drain quickly. Add the remaining 1/4 teaspoon saffron to 2 tablespoons of the butter or oil and mix into the rice in the colander. Pour the 2 remaining tablespoons butter or oil in the bottom of the pan and sprinkle alternate layers of rice and chicken with carrot, candied peel, and nuts in the pan, starting and ending with a layer of rice. (You should have 3 layers of rice.)
• Stretch a clean cloth over the top of the pan, put the lid on, and steam over very low heat for 20-30 minutes. The cloth will absorb the steam and help the rice to retain its fluffiness.
• For serving, see box on page 351.
• To make candied peel, use the peel of 3 oranges with as much of the white pith removed as possible. Slice peel into thin strips and make a note of the weight. Simmer without sugar in about 1/2 cup water until soft. Then add sugar equal to the measured weight, and cook until the water is reduced and the strips of peel are sweet. The peel of bitter oranges is particularly good to use for this dish.

SHIRINI GERDOOYI

Steps:

• Preheat the oven to 285 degrees F and line 2 baking sheets with parchment.
• Add the walnuts, sugar and egg whites to a nonstick pan or saucepan. Place over low heat and cook, mixing constantly with a spatula, until the sugar is dissolved, about 12 minutes. At this point, you should be able to divide the mixture in the pan using the spatula and it should take about 8 seconds for the mixture to come back together.
• Transfer the walnut mixture to a plate and start spreading it with the spatula, then fold it over on itself. Add the lemon juice and repeat the spreading and folding process a few more times until the mixture is at room temperature, about 5 minutes.
• Using 2 spoons or a piping bag, drop about a tablespoon of the mixture per cookie on the prepared baking sheets (leave 1 1/2 to 2 inches of space between each). Wet your index finger with water and smooth the tops.
• Bake until the edges are lightly browned and the cookies have puffed slightly, about 16 minutes. Let them cool on the baking sheets for 15 minutes before transferring to a cooling rack to cool completely. The cooled cookies can be stored in an airtight container in a cool, dry place for about a week.