Monday, April 9, 2012
Morasa' Polow - Jewelled Rice
I love this dish from Iran. Lightly sweet with a hint of citrus. Traditionally it should be prepared with dried barberries, sour cherries and Seville orange peel. Due to the lack of finding ingredient, I use substitutions.
3 cups cooked rice
1cup dried currants
1cup dried cherries or cranberries- chopped
2Tbl. orange peel- slivered
2tbl. olive oil
A few saffron threads
1/4cup golden raisins
1/4cup dried apricots -slivered
1/2cup slivered almonds
1/2cup slivered or chopped pistachios
pinch of salt
Place all dried fruit in a bowl and pour in a little boiling water.
Place the orange peel into another bowl and add a little boiling water.
Allow to stand 10 minutes.
Drain the water from the fruit, but don't drain the water from the orange peel.
In a large skillet or heavy stock pan, heat butter and oil.
Stir in the saffron.
Add the rice, salt and fruit.
Mix very well, to allow the saffron to be blended throughout.
Add all other ingredients (including the water from the orange peel)
Mix well. Cover and allow to stand at least 10 minutes to steam and allow the flavors to blend.
Serve hot or room temp.