My cookbook

Очень вкусно! Сервировала с тзадзики и персидским салатом (мелко порезанные помидоры, огурцы, красный лук, мята и зелень). На двоих брала 1/2 чашки басмати и /1/4 кг фарша. Фарш может быть любым.

KALAM POLO RECIPE
Persian Cabbage, Meat and Rice

Serves: 10 – 12 people

INGREDIENTS:

Cabbage and meat sauce
-- 2 pounds 85/15 or 80/20 ground beef/lamb or stew meat cut into 1/2-inch pieces
-- 1 Large green or red cabbage (~2 pounds/900 grams)
-- 1 medium White/yellow onion (finely diced)
-- 1 clove Garlic (finely minced)
-- 2 Tbsp Tomato paste
-- 1 1/2 tsp Salt
-- 1 tsp Black pepper
-- 1 tsp Ground turmeric
-- 1/2 tsp Ground cumin
-- 1/2 tsp Cayenne pepper
-- 1 tsp Ground cinnamon
-- 4 tbsp Vegetable oil (such as grapeseed oil)
-- 1/4 tsp Ground saffron dissolved in 1/2 cup of hot water to make a saffron solution (We’ll need about 6 Tbsp of saffron solution)
-- 3 Tbsp Fresh squeezed lime (or lemon) juice

Steamed Persian Rice
-- 2 cups Basmati or Jasmine long grain rice
-- 4 tbsp Table salt
-- 2 + 6 Tbsp Unsalted butter
-- 1 + 3 Tbsp Vegetable oil (such as grapeseed oil)
-- 1/2 tsp Salt
-- 1/2 tsp Black pepper
-- Flatbread or a russet potato, sliced into 1/4" thick rounds to be used for the crunchy tahdig at the bottom of the pot


DIRECTIONS:

Cleaning and Brining the Rice:
-- Inspect and clean the dry rice in a tray or cookie sheet to find and remove any rocks, bugs or other debris that may have been shipped with it.
-- Wash the dry rice by putting the rice in a medium-sized bowl and adding cold tap water to about an inch above the rice and stir with your hand.
-- Do not rub the rice grains between your fingers.
-- Empty the water and repeat filling, stirring and emptying the water 2 more times until the water is clear or almost clear.
-- On the 4th time, fill the bowl with water up to an inch above the rice, and add 4 Tbsp of table salt.
-- Stir the saltwater thoroughly.
-- Let the rice sit in the salt brine for at least 1 hour but not more than 4 hours.

Preparing the Cabbage and Meat Sauce
-- In a large skillet, heat 4 tbsp vegetable oil on Medium High.
-- The large skillet will accommodate the volume of shredded cabbage that we will be adding to the onion and meat.
-- Sauté the diced onion while stirring occasionally until translucent (about 1 1/2 to 2 minutes).
-- Add the minced clove of garlic and stir into the onion for another minute.
-- Add the meat and start stirring it into the onion and garlic mixture.
-- If using ground beef, use a fork to break up the meat (a potato masher works best!)
-- Sauté meat, stirring and breaking up occasionally until all the meat changes color (about 10-15 minutes)
-- Add the tomato paste, constantly stirring for another 2 minutes.
-- Stir salt, pepper, turmeric and cumin into the meat mixture.
-- Add 2 Tbsp of water, stir it in and put the lid on the skillet for 2 minutes.
-- The water and steam will help your meat sauce cook thoroughly.
-- Cut your cabbage in half, remove the cores from both halves. Then thinly shred both halves into 1/8-inch strips.
-- Add the shredded cabbage into the large skillet with the meat and start stirring and turning the meat sauce and cabbage shreds together to get a consistent mix.
-- Push the cabbage and meat mixture down to be able to put on the lid.
-- Continue cooking on medium-high heat for 4 to 5 minutes, opening the lid and stirring occasionally.
-- Add 3 Tbsp of saffron solution and stir well.
-- Add the cayenne pepper in and stir well.
-- Add ground cinnamon and stir well.
-- Cook for another 2-3 minutes while occasionally stirring.
-- Right at the end, add 3 Tbsp of fresh lime or lemon juice and stir thoroughly.
-- Your cabbage and meat sauce are ready for the rice.


Boiling the Rice:
-- After the rice has brined, fill a large thick-bottomed pot half full of water and bring to a boil.
-- Add 1 Tbsp of vegetable oil and the rice (and brine solution) to the boiling pot.
-- Boil the rice, stirring initially to prevent rice grains settling at the bottom of the pot until the rice grains are almost cooked (AKA al dente). This takes about 4 to 5 minutes on my stove top.
-- To make sure you catch the rice at the right stage, start examining the rice grains about 4 minutes after you have started boiling it.
-- Al Dente means the rice grains are cooked on the outer layer but still hard in the center.
-- Strain the rice using a colander -- WARNING: Be careful not to burn yourself!
-- Run cold tap water through the rice in the colander to wash away some of the starch.
-- Repeat the cold water rinse a second time.
-- NOTE: Running cold water through the cooked rice at this stage ensures fluffier grains and that the rice is not sticky.
-- Once the rice has been rinsed twice, leave it in the colander to drain and cool down a bit.

Steaming the Cabbage and Meat Sauce with Rice:
-- Use a thick-bottomed, non-stick pot (can be the same as used for boiling the rice) and set the heat on medium high (4 or 5 out of a maximum 10 setting).
-- Add a mixture of vegetable oil and butter (3 Tbsp of oil and 2 Tbsp of butter).
-- Butter is used for flavor and vegetable oil is used because it has a high smoke point and helps prevent the bottom of the rice from burning.
-- Add 3 Tbsp of saffron solution to the mixture of oil and butter in the pot.
-- Add salt and fresh black pepper to taste.
-- Swirl the saffron-flavored oil mixture around to ensure thorough coverage of the bottom and about 2 inches up the sides of the pot to prevent the rice from sticking to the pot.
-- Lay down pieces of flatbread or potato slices (whichever you are using for the crunchy bottom layer – tahdig) in the puddle of oil and saffron at the bottom of your pot.
-- Bring the colander of cooked rice from the sink to the side of your stove.
-- At this point, we are going to alternate layers of the cooked rice with the cabbage/meat sauce in the pot (starting with a layer of rice at the bottom and ending with cabbage/meat sauce at the top.
-- Your cabbage/meat layers will be thicker than rice layers, because you have more cabbage/meat than rice.
-- Using the handle of a spoon or spatula, poke 8-10 holes in the mound of rice and cabbage reaching all the way down to the bottom of the pot.
-- Poking the holes allows the steam to rise so the rice at the bottom of the pot will be crunchy and ensures the middle of the mound cooks thoroughly.
-- Put the lid on the pot and cook on Medium High setting (dial setting 5 out of 10) until condensation gathers on the inside of the lid and starts to drip down to the sides of the lid.
-- A glass lid makes this observation easy. If you don’t have a glass lid, check the inside of the lid after 5 minutes.
-- Remove the lid and put 6 Tbsp of butter on the top of the rice and cabbage mound.
-- Place a paper towel (or dishcloth) over the top of the pot and replace the lid to seal the pot.
-- Lower the temperature to low setting (dial setting 2/3 out of 10).
-- IMPORTANT: The temperature profile is different on every cooktop, especially if you are using a gas-burning vs. electric cooktop. Experiment and find out where the low setting is on your cooktop to produce the crunchiest rice layer (tahdig) without burning it! This may mean you have to burn and ruin a couple of batches of Persian rice before you discover the right setting for this second stage of cooking rice!
-- Steam the rice and cabbage for 45 minutes.

Источник: https://www.youtube.com/watch?v=1S5pcM-0WPw&ab_channel=CafeBagheri

2 cups basmati rice
2 whole chicken breasts, skinned and boned
7 tablespoons melted butter or vegetable oil
Salt and pepper
1/2 teaspoon good-quality powdered saffron or crushed saffron threads
2 cups carrots cut into thin 1-inch strips
3/4 cup candied tangerine or orange peel (recipe follows)
1 cup blanched almonds or pistachio nuts, chopped

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.

Candied Orange Peel


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.

From The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden

1 lb fresh green bean cut into ½ inch pieces
▢2 tablespoon vegetable oil
▢1 onion chopped
▢8 ounces ground beef
▢1 teaspoon turmeric
▢½ teaspoon cayenne pepper
▢1 teaspoon curry powder
▢½ teaspoon cinnamon
▢1 teaspoon salt
▢2 tablespoon tomato paste
▢½ cup water
Rice:
▢6 cups water
▢2 ½ cups Basmati rice
▢1 ½ teaspoon salt
▢6 tablespoon vegetable oil
▢2 potatoes sliced (½ inch thickness)
▢¼ cup bloomed saffron
INSTRUCTIONS

Bring 4 cups water to a boil in a saucepan or a pot. Add the green beans to the boiling water and cook for 5 minutes. Drain and rinse with cold water. Set aside.

Heat the oil in a large pan over medium heat. Sauté the onion until golden brown, add the ground beef and cook until no longer pink. Add in the turmeric, cayenne pepper, curry, cinnamon and salt to the ground beef and cook for a 5 minutes.

Add in the tomato paste and water. Mix well until everything is combined. Stir in the green beans and bring it to a low simmer. Cover and cook until the green beans are fully cooked, about 20 minutes. Add in more water if needed, the mixture shouldn't be dry. Taste to make sure the flavors are to your liking. Turn the heat off and put the mixture aside.

To make the rice, bring a pot of water with the salt to a rolling boil. Wash the Basmati rice two to three times to discard excess starch.

When the water starts boiling, add the rice and boil for about 6 minutes until the rice is par cooked or al dente. The rice is ready when you're able to break a rice grain into two pieces using your thumb and index finger, but the rice still has to be hard in the middle. The outer layer is soft but the grain is still hard in the middle. (See more notes about this on How to make Persian rice and tahdig. )

Turn the heat off and place a colander in the sink. Lift the pot and pour the rice into the colander and rinse with cold water to stop the cooking process.

Place the pot back on the burner and turn the heat to medium high. Once the bottom of the pot is dry, pour 3 tablespoon vegetable oil into the pot and arrange the potato slices so they cover the bottom of the pot.

Scoop one third of the rice into the pot over the potatoes. Layer with some bloomed saffron and one third of the green bean mixture. Repeat until you're out of rice and filling, make sure the rice is shaped like a mountain, meaning you have more rice in the middle than around the edges. Poke holes in the rice using the end of a wooden spoon or spatula.

Pour ⅓ cup water around the edges, wrap the lid in a clean kitchen towel and place it on the pot (This is for the towel to absorb the steam, resulting in a fluffy rice). Turn the heat to medium high (but not too high) and cook the rice for about 15 minutes. Lift the lid to see the steam escape and then pour 3 tablespoon vegetable oil on the rice.

Cover again and cook for another 30 minutes until the rice is fully cooked and the flavors are fully combined. Fluff the rice a bit to have the filling and rice mix completely.

Serve with Salad Shirazi and plain yogurt sprinkled with dried mint.


NOTES
You can make the green bean filling a day in advance and lightly heat it before layering it with the rice to make sure it has the right consistency.
The best pot to use for this recipe is a nonstick pot.
Instead of potatoes, you can use lavash or pita bread to make tahdig.
To make vegetarian lubia polo, leave out the beef and use mushrooms instead. I recommend using a combination of white button mushrooms and baby bella mushrooms.
Store the leftovers in an airtight container and refrigerate for up to 4 days. Reheat in a pan with 2 tablespoons of water over medium heat for 10 to 15 minutes.
To freeze this rice dish, place it in a freezer safe container and freeze for up to 3 months. To serve, thaw it in the fridge overnight and reheat in a pan.

Источник: https://www.unicornsinthekitchen.com/lubia-polo-persian-green-bean-rice/

Смешала ложку муки с крахмалом, сумак и турмерик. Разогрела сливочное масло, филе лосося обмокнула в панировку и обжарила с двух сторон. Подавала с квиноа табуле, только вместо обычного лука добавила зеленый лук и зеленый горошек. Получилосъ очень вкусно!

Очень простое и вкусное блюдо, нам с Вадимом обоим понравилось.

Ingredients

1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 medium onion, halved, thinly sliced
2 teaspoons ground turmeric
3 large garlic cloves, finely chopped, plus 1 garlic clove, smashed
2 tablespoons fresh lime juice, plus 8 wedges for serving (3–4 limes total)
3 tablespoons olive oil, divided
2 1/4 teaspoons ground cumin, divided
1 3/4 teaspoons kosher salt, divided, plus more
1 teaspoon freshly ground black pepper, divided
1 cup basmati rice
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1 cup plain yogurt (optional)
1 English hothouse or large standard cucumber, peeled if desired, quartered lengthwise, cut crosswise into 1/2" pieces (about 2 cups)
1 cup (packed) herb leaves, such as mint, cilantro, and/or dill
1/3 cup shelled unsalted pistachios, coarsely chopped
Sumac (for serving; optional)

Preparation

Mix chicken, onion, turmeric, chopped garlic, lime juice, 1 Tbsp. oil, 2 tsp. cumin, 1 tsp. salt, and 3/4 tsp. pepper in a medium bowl.
Heat 1 Tbsp. oil over medium in a heavy medium saucepan. Add rice and smashed garlic and cook, stirring frequently, until lightly toasted and fragrant, 1–2 minutes. Stir in cardamom, cinnamon, 1/4 tsp. salt, and remaining 1/4 tsp. cumin and 1/4 tsp. pepper. Add 1 3/4 cups water and bring to a boil, then reduce heat and gently simmer, covered, until water is evaporated and rice is cooked, 18–20 minutes. Remove from heat. Let sit, covered, until ready to serve.
Meanwhile, heat remaining 1 Tbsp. oil over medium-high in a large skillet until very hot but not smoking. Add chicken mixture and cook, stirring occasionally, until chicken is cooked through, 6–8 minutes. Remove from heat. Stir in yogurt, if using, then adjust seasoning to taste. Cover to keep warm.
Gently toss cucumber, herbs, and remaining 1/4 tsp. salt in a small bowl.
Fluff rice with a fork and divide among bowls. Spoon chicken over. Top with cucumber salad, pistachios, and sumac, if using. Generously squeeze lime wedges over.

Источник: https://www.epicurious.com/recipes/food/views/persian-chicken-with-turmeric-and-lime