Apr 19

Tahchin-e Esfenaj

By Persian Recipes Polo (Rice) No Comments »

In general I am a huge fan of Tahchin. I decided to try Tahchin-e Esfenaj and see if the spinach version is just as tasty as the regular Tahchin that I typically make. Its definitely tasty!
One thing I did differently is that instead of adding aloo (prunes) to the spinach, I only added lemon juice. My reason for this is that I didnt like the idea of taking a bite and ending up with a haste (seed) in my mouth! :) Its a personal choice.

Tahchin e Esfenaj

Tahchin e Esfenaj

Ingredients (4-6 people):
3-4 cups rice — wash and soak your rice prior to cooking. Add salt to the water it is soaking in.
2 bunches of spinach
.5 lb chicken or meat
oil
100-200 grams aloo (optional) , or you can use 3-4 tablespoons powdered ghoreh (sour grape)–I used lemon juice instead. If using aloo make sure you soak it in water prior to using it.
1.5 cups plain yogurt
2 egg yolks
1 medium onion –chopped up
1/2 teaspoon ground saffron
baking soda
salt/pepper
turmeric

Directions:
Clean/wash the spinach and then cut off the stems. Chop the spinach up a little. Note: do not chop the spinach up too much, or into little pieces. Place the spinach in a pot and add about a cup of water, salt, and baking soda to the pot and set on the stove top on medium heat (cover the pot with lid). Allow the spinach to cook for a bit.

Once the spinach is cooked use a strainer to drain out the water. Note: you will need to use a spoon or spatula to squeeze the spinach a bit and make sure most of the water is drained out. In a pot fry 3-4 tablespoons of the chopped onions in oil until slightly golden then add th spinach and fry the spinach. After a few minutes of frying the spinach remove the pot from the heat and place it aside.

In another pot (on the stove top set to medium heat) fry the remaining chopped onions until slightly golden then add the chicken (or meat) pieces and fry them. Add salt, pepper, and turmeric (and if not using prunes some lemon juice) to the contents of the pot and stir. Add 1- 1.5 cups of water to the pot and cover the contents with the lid. Allow the chicken to fully cook and to have at least 1/2 cup of water left in the pot by the time its cooked.

Once the meat is ready you can prepare your rice. In a large pot bring water to a boil. Add your rice (that has been soaking in salt water) to the pot and allow the rice to come to a boil. Drain the rice in a strainer and set aside.

Add hot water to the 3/4 of the saffron in a bowl and allow the saffron to dissolve a bit then mix together the yogurt, egg yolks, saffron, and 3-4 tablespoons oil. You will then add this yogurt mixture to the bottom of a pot. Note: I mixed two spatula’s worth of rice with this yogurt mixture, then poured it into a large pot. You may even choose to add more oil to the bottom of the pot before adding the yogurt mixture. If you plan on making the Tahchin in the oven, use an oven safe dish (preferably round in shape).

Add half the spinach on top of the yogurt layer and use the back of a spatula or spoon to press down on the contents of the Tahchin. Add a bit of rice on top of this layer and then add the the chicken (or meat) on top of the rice. Note: if using aloo (or powdered ghooreh) you will add it at this time on top of the chicken (or meat).

Add the rest of the spinach on top of the chicken (or aloo) layer. Finally cover the spinach with the remaining rice and use a spatula or spoon to once more press down on the contents.

Combine some of the chicken stock (strain it first) and 4 tablespoons of oil, along with some liquid saffron (use remaining saffron and mix with hot water). Pour this mixture over the surface of the rice. Cover the pot with a lid and place the pot on stove top or in the oven. Note: if you use the oven your crust will come out more even…at least thats how my luck usually goes. If using the stove top heat up the pot on the stove top then cover the lid with a cloth or towel and let it “dam bekeshe” or fully cook for at least 1 hour to a maximum of 2 hours. If using the oven for 30 minutes set the oven temperature to 350 degrees Fahrenheit, then after 30 minutes set it to 300 degrees.

Enjoy!

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Mar 23

Reshteh Polo

By Persian Recipes Polo (Rice) 1 Comment »

This Persian recipe is apparently served the night before Norouz in many households. However, this was the first time I had ever heard of anything other than Sabzi Polo ba Mahi being served around Norouz. Either way I made Reshteh Polo and must say I liked it! And the good news is you can adjust some of the ingredients to your liking.

Rreshteh Polo

Rreshteh Polo

Ingredients (2-4 servings):
3 cups rice
100-120 grams Reshteh Poloee –this is Reshteh that has been roasted. You can buy raw Reshteh and roast it yourself, or buy the ready package. Both are found in Persian Grocery Stores…sometimes in international stores. Note: Reshteh resembles Vermicelli
saffron
oil
stew meat, chicken, or fish — I used .5 lb stew meat for this specific recipe
dates (khorma) –Optional
raisins –Optional
1 small onion
turmeric
salt/pepper

Directions:
Rinse and wash your rice then soak it in water (add salt as well). If you plan on using dates wash the dates and take out the seeds from the centers. If you plan on using raisins wash them too.

Cut up the onion. Cut up your meat if its not already cut into pieces. Add some oil in a pot (set temperature of burner to medium) and fry the onions until they begin turning a golden color. Add the meat and stir. After a few minutes add salt, pepper, and turmeric to the meat and stir the contents. Add about 1 cup of water to the meat and cover the pot with a lid and allow the meat to cook for 35-45 minutes on medium heat.

Once the meat is ready set the meat aside and strain a bit of the stock. Add a small amount of saffron to the stock and oil if needed then set aside. Then break up the Reshteh Poloee into smaller pieces (not too small and not too long).

Fill up a large pot halfway with water and place it on the stove (high heat). Once the water comes to a boil add the rice and salt water to the pot. Allow the rice to begin coming to a boil and then add the reshteh into the pot. You want to allow the reshteh to soften a bit. Once the contents in the pot begin coming to a boil again you want to use a strainer to empty the rice and reshteh. Add some oil and water to the pot and place it back on the burner (the heat is still on high).
Note: some people don’t place the pot back on the burner until they have returned the contents to the pot. If that is the case you will place the lid on the pot and allow steam to gather before placing a towel or cloth (damee) on the lid of the pot and allowing the polo to steam.
Add half the Reshteh Polo to the pot and then add the meat, raisins (optional), and dates (optional). Afterwards add the remaining Reshteh Polo on top of the meat and other contents. Pour the stock over the Reshteh Polo. Cover the lid of the pot with a cloth or towel and place on the pot. Once steam begins escaping from the sides of the lid take the temperature down to low and allow the Reshteh Polo to cook an additional 40 min. - 1 hour.

When you are ready to serve mix some saffron with hot water and add some of the Reshteh Polo to it. Once you have all the Reshteh Polo in a serving platter you can add the saffron rice on top of the dish.

Garnish with mast, torshi, or sabzi.

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Mar 19

Polo (Persian Rice)

By Persian Recipes Polo (Rice) 4 Comments »

There are a few different styles that are used to make rice. There is the style where you strain the rice after it cooks a bit and then allow it to cook more after it steams (or as we say “dam mikeshe”). Another style is where the rice is not strained, but cooks with the water and once the water evaporates the rice is allowed to cook longer after it steams.

I typically strain my rice and here is the recipe I will share with you.

Video Recipe:

Regular Recipe:

Ingredients (4-6 people):
4-5 cups rice
oil or butter
water
salt
saffron (optional) –this would be used to give color to a small amount of rice that will then decorate the top of your rice when you serve it

Directions:
Wash your rice well and then pour cool water onto the rice and add salt to the water. Allow the rice to soak for at least 2 hours in this salt-water.

Fill a pot (medium to large size pot) halfway with water. Place the pot on the stove burner and set the temperature to high. Once the water comes to a boil add the rice along with the salt-water into the pot. Keep the temperature on high and allow the rice to come to a boil. While the rice is boiling you may wish to remove some of the foam with a spoon. As the rice begins to rise and come to a boil you can add a bit of cold water to it. This will elongate the rice. If you do this allow the rice to come to a boil again (still remove foam). This time when the rice comes to a boil empty the rice into a strainer.

Set the pot back on the stove top with the temperature still set to high (if you want you can bring the temperature to medium-high if you plan on adding lavash or potatoes for the tah dig). Add water and oil to the pot and allow them to heat up. Note: if you do plan on using lavash or potatoes for the tah dig add a bit more oil or butter. Once the oil and water is heated empty the rice in the strainer into the pot. Use a large spoon to gather the rice in the center of the pot. Place a cloth or towel on the lid of the pot and cover the pot.

Once steam begins escaping the sides of the lid bring the temperature down to low. Note: don’t bring the temperature done the moment steam begins escaping…wait until its escaping from a few locations all around and at a faster rate before turning the heat to low.

Depending on the amount of tah dig you want allow the rice to cook for at least 40 minutes to over 1 hour.

There are a variety of different Polo recipes that follow this basic process with a few added steps due to added ingredients. Also, most of the khoreshts (stews) go well with this type of Polo (rice).

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