Title: Shereen Polo Ii (Orange-Flavored Pilau)
Categories: Persian Israel Jewish Grain
Yield: 1 Servings

1	c	Water
1/2	c	Dried orange peel sliver (see NOTE)
2	tb	Corn oil
1/4	c	Almond slivers, blanched
1/4	c	Pistachio nuts, shelled
1	tb	Sugar
1/4	ts	Whole saffron, dissolved IN
1/4	c	Water, hot
2	c	Raw rice, well rinsed

Here is another version of famous orange/nut rice to be served at weddings or other special occasions. I had been cautioned when learning this dish not to use to much saffron since it is reputed to bring on fits of laughter.

1. Bring 1 cup of water to a boil, add orange peel slivers, and simmer over low heat for 2 mins. Drain & set aside.

2. Heat oil in a skillet, add almonds & pistachios, and stir-fry over low heat until almonds become light brown, abt 3 mins. Add drained orange peel & stir-fry for 1 mins more. Mix in sugar & saffron liquid, cover skillet, & simmer for 3 mins. Set aside.

3. Prepare 2 c rice w/tadiq in same way as Shereen Polo I (see recipe).

4. When adding partially cooked rice to pan, cover oil and turmeric w/1 c rice, then w/half orange/nut mixture, more rice, then remaining half or orange/nut mixture, ending w/rice. Shape top into a pyramid. Proceed as for Shereen Polo I until rice is fully cooked. Serve rice warm & mix all the rice & layers together. Serves 6 w/other dishes.

NOTE: Fine slivers of orange peel may be prepared at home. Cut off outer rind of orange peel, then scrape off & discard white pulp. Cut peel w/scissors into very thin julienne, 1-inch-long slices. Put them on a tray in a sunny window or other warm place and dry them for several days. Toss them now & then to ensure drying is uniform. Store in a jar w/tight cover. When preparing peel for use, soak in hot water for 2 or 3 mins.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

previous

next