Title: Shereen Polo I (Almond, Carrot, Orange Pilau)
Categories: Persian Israel Jewish Grain
Yield: 1 Servings

SUGAR SYRUP
1/2	ts	Sugar
1/2	ts	Whole saffron
1/4	ts	Ground cardamom
2	tb	Corn oil
3	c	Carrots, julienned
1/2	c	Dried orange peel slivers (see NOTE) water, boiling
1/2	c	-water
1/2	c	Almonds, blanched & slivered
2	tb	Rose water, or to taste
3	tb	Shelled pistachios
RICE WITH TADIQ
2	c	Raw rice, well rinsed
1	ts	Salt
4	c	-water, hot
5	tb	Corn oil
1/4	ts	Ground turmeric
2	tb	-water

Shereen (which means sweet) Polo is one of grandest Persian rice dishes, & a fine example of culinary virtuosity. The spices, seasonings, nuts, & sweetening, artfully combined, are highly admired. This dish is served only on special occasions. The simple chicken stew is a traditional accompaniment, The best saffron is grown & harvested in Meshed, Iran. In public markets where saffron is located, a sweet, overpoweringly fragrant floral aroma permeates the area. The wealthy use this most expensive of all spices at drop of a hat. Those who cannot afford saffron are content to use turmeric, which also provides a yellow color & subtle flavor.

1. Grind 1/2 ts sugar & whole saffron together, using a mortar & pestle, until they are quite fine. Add cardamom and grind everything together smoothly. Set aside.

2. Heat oil in a pan, add carrots, & stir-fry over low heat for abt 6 mins, stirring frequently to brown them slightly. Set aside in pan.

3. Cover orange peel w/boiling water for 2 mins. Drain and set aside.

4. Put 1 cup of sugar & 1/2 cup of water in a pan and simmer over moderate heat for 2 mins to dissolve sugar. Add almonds, cooked carrots, & orange peel & continue cooking for 2 mins more.

5. Remove melange from heat & stir in rose water, pistachios, & saffron mixture. Set aside.

6. To prepare rice, cover it w/cold water & salt; let it soak for 1/2 hr. Pour off nearly all lightly salted water, leaving abt 1/2 cup. Bring 4 cups of water to a boil over moderate heat, & add rice & remaining liquid. Cook for 8 mins, drain, & rinse under cold water. Drain & set aside briefly.

7. Put 3 tablespoons of oil in a large enough pan w/ turmeric. Shake pan briskly to mix. Pour in rice to cover oil & shape top into a pyramid. Cover pan & cook over low heat for 10 mins.

8. Uncover & sprinkle remaining 2 tb oil & 2 tb water over rice. Cover pan w/cloth kitchen towel & pan cover. Cook over very low heat for 1/2 hr to allow the rice crisp (tadiq) to form. Some cooks let tadiq form by cooking for 1 hr but lesser time seems to work.

Serve rice on platter, decorated around top w/pieces of tadiq, which must be scooped from pan bottom. The warm sugar syrup melange is served separately. Each diner spreads as much melange as he or she wants over rice. Serve warm w/chicken stew (Albaloo Polo-see recipe) 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/a 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