Nov 25
I found this recipe and thought I would try it. Its a bit different than Havij Polo (Carrot Rice), and can be made to be sweet, sour, or a combination of the two.
Ingredients (4 - 6 servings):
Khoreshte Havij
Chicken or Beef — I used 2 chicken breasts
1 small onion — finely chopped up
5-6 carrots –grate half the carrots and chop the rest into circles (not too thick)
10-15 Aloo khoshk (prunes) — you can use more or less depending on what you prefer
1 teaspoon saffron –you may prefer to use liquid saffron in this amount (considering saffron isnt cheap 
)
Sugar 1 to 3 tablespoons
oil
salt - desired amount
turmeric
Lemon juice (optional) –to add a bit of a sour flavor
Directions:
Add oil to a pot and heat on medium stove top heat. Cut your chicken (or meat) into smaller pieces and fry the chicken with the chopped onions and add turmeric and salt to the chicken. Add 2 cups of water and place lid on pot and allow the chicken to cook.
In a pan heat up some oil and fry the carrots a bit. After you have fried them add them to the pot with the chicken. Wash the prunes and add to the pot as well. Finally, add the sugar and lemon juice and place the lid on the pot and allow everything to cook until the Khoresht-e Havij (carrot stew) is thickened and gives back oil.
Serve with rice.
Tagged with: Aloo • Carrots • Chicken • Saffron
Nov 16
This is a simple form of Khoreshte Esfenaj. Many people use Tareh (or green onions if no Tareh is available) and/or Aloo (prune) in the Khoresht as well (known as Khoreshte Aloo Esfenaj). You can make the Khoresht (stew) with chicken or lamb meat.
Khoreshte Esfenaj ba Morgh
Ingredients (4-6 servings):
500 grams chopped spinach — I decided to use frozen chopped spinach
2 chicken breasts cut into pieces –you can opt to choose chicken thighs or lamb meat
1 small onion chopped up
oil
salt/pepper
turmeric
lemon juice
aloo (optional) — I added 3-4 prunes (aloo khoshk)
approximately 2 cups water
Khoresht Esfenaj
Directions:
In a pot fry the chopped onions in oil until they turn a light golden color and become tender. Add in the chicken and stir. Add salt, pepper, and turmeric. Stir the chicken around for a few minutes then add the spinach to the pot. Whether you are using fresh or frozen spinach after you add the spinach to the pot you can stir around/fry the spinach a bit or just go ahead and add the water. After adding the water, add the lemon juice and prunes then cover the pot and allow the Khoreshte Esfenaj to cook for 1 - 1 1/2 hours on medium heat…cooking time depends on how much water you want the Khoresht to have as well.
Serve with rice.
Tagged with: Aloo • Chicken • Lamb • Spinach
Oct 18
This Persian Recipe Baghali Polo (Lima Bean Rice) is also referred to as Shevid (Dill) Baghali. You can either eat it with morgh (chicken), or goosht (stew meat).
Baghali Polo ba Morgh
Ingredients:
1 medium onion- chopped up
chicken breast cut up into pieces
1 tablespoon tomato paste
3 cups rice –rinsed and soaked –add some salt to the soaking rice
1 cup baby Lima beans (or 1 1/2 cups regular Lima Beans) — I use frozen baby Lima Beans
2 Tablespoons Dry Shevid (Dill), or you can use fresh dill
salt/pepper
turmeric
Directions for Baghali Polo Ba Morgh:
You will make your chicken by frying the chopped onions until a golden color in a frying pan, then adding the chicken and stirring. Add salt, pepper, and turmeric. Finally, mix your tomato paste with 1 cup warm/hot water and add to the chicken. Place a lid over the pan and allow it to cook on medium-low heat for approximately 30-45 minutes.
In a pot bring water to a boil and add the frozen Lima Beans. After approximately 5 minutes add the rice and allow it to soften a bit. If you are using fresh dill you will want to add it to the pot as well. If you are using dry dill do not add it until you are about to let it steam. Drain the water and then add 1/2 a cup water and some oil to the bottom of the pan. Pour in half the rice and then add your dry Shevid (dill) and then cover it with the rest of the rice. At this point you may want to add a little more oil or butter over the top of the rice. Then cover the lid with a towel and place it over the top. Once the steam starts to escape from the sides of the pot turn the heat down to a low temperature (the heat should be close to high when you first begin). Leave it on a low temperature for at least 40 minutes…the longer it stays the more tahdigh your Baghali Polo will have. For directions on obtaining a good tahdigh please visit my post under the Polo category.
Serve the Baghali Polo with the Morgh (chicken)
Tagged with: Chicken • Dill • Lima Beans • Rice • Tomatoe Paste
