How to Make a Simple Persian Stew

Everyone - it was great sharing 'Zereshk Polo' with you and I hope you'll try to make it at home!

:: Traditional Persian Chicken Stew  (1.25 hours)

 1 Chicken Leg per person

Chicken Broth

Saffron

Tumeric

Curry Powder

Onions (chopped)

Garlic (optional)

Salt 

Black Pepper

Butter

* brown chicken legs with or without skin in a pot large enough to contain the full stew 

- use a small amount of butter 

* remove chicken from pot and 'sweat' diced onions on low heat for 10-15 minutes or until as soft as desired. (garlic can be added as well)

* add chicken back to pot and season 

- spread enough paprika to cover the chicken with a thin layer

- repeat with curry powder (use a yellower variant)

- repeat with powdered saffron, using approximately 1/4 as much as the other two spices

* add enough chicken broth such that the chicken is covered

* add salt and black pepper to taste

* place pot in the oven at 350 degrees for 45 minutes or until chicken meat is soft and pulls off easily with a fork

:: Zereshk (10 minutes)

Barberries (Zereshk)

Butter

Sugar

* rinse barberries in colander and remove any stems or pebbles that are present

* melt butter in saucepan on medium heat and add barberries

* add sugar to taste

* reduce heat to low and cover for 10 minutes

:: Persian Basmati Rice (45 minutes)

3/4 cup per person

Olive Oil or butter

* wash the rice with lukewarm water and then pour off. repeat 4-5 times or until you feel it's clean. you can do this in the same pot you plan on cooking the rice in.

* fill the pot with water such that the water level is about 1 inch above the rice

* add salt and olive oil (or butter). I generally use olive oil.

* bring to a boil and then reduce to medium low heat with the lid one

* in about 15 minutes, the rice will have absorbed the water. remove the rice and dump it into a colander. rinse the rice once again.

* (optional) Tah-digh - at this stage, you can add oil to the bottom of the pot (be generous) and line it with either tortilla or potato slices. 

* return the rinsed rice to the pot

* cook on medium heat for 7-10 minutes then return to low heat, again with the lid on

* the rice should be ready at any time thereafter but can sit at low heat until the stew is ready

:: Salad Shirazi (20 minutes)

2 cucumbers (english or persian) - cubed

1/2 sweet white onion - cubed

1 box of cherry tomatoes 

olive oil

lemon juice

dried mint

dried dill

salt 

black pepper

* wash the cherry tomatoes and remove stems.

* combine cucumbers, cherry tomatoes and onion in a large bowl. 

* squeeze juice from one lemon over salad

* add 1/2 teaspoon of each - salt, black pepper

* liberally sprinkle dried mint and dill (up to 1 tablespoon)

* toss

* add olive oil (1 to 1 1/2 tablespoons)