Shereen polo i (almond~ carrot~ orange pilau)
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Shereen polo i (almond~ carrot~ orange pilau)
  Orange    Vegetarian    Almonds    Carrots  
Last updated 6/12/2012 1:22:47 AM. Recipe ID 55571. Report a problem with this recipe.
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      Title: Shereen polo i (almond~ carrot~ orange pilau)
 Categories: Candies, Vegetarian
      Yield: 6 Servings
 
MMMMM------------------------SUGAR SYRUP-----------------------------
    1/2 ts Sugar
    1/2 ts Whole saffron
    1/4 ts Ground cardamom
      2 tb Oil
      3 c  Carrots, julienned
    1/2 c  Dried orange peel slivers
           Water, boiling
    1/2 c  Water
    1/2 c  Almonds, blanched, slivered
      2 tb Rose water, or to taste
      3 tb Shelled pistachios

MMMMM----------------------RICE WITH TADIQ---------------------------
      2 c  Raw rice, well rinsed
      1 ts Salt
      4 c  Water, hot
      5 tb Oil
    1/4 ts Ground turmeric
      2 tb Water
 
   1.  Grind the 1/2 teaspoon of sugar and the whole saffron together,
  using a mortar and pestle, until they are quite fine. Add the
  cardamom and grind everything together smoothly.  Set aside. 2. Heat
  the oil in a pan, add the carrots, and stir-fry over low heat for
  about 6 minutes, stirring frequently to brown them slightly. Set
  aside in the pan. 3. Cover the orange peel with boiling water for 2
  minutes. Drain and set aside. 4. Put the 1 cup of sugar and the 1/2
  cup of water in a pan and simmer over moderate heat for 2 minutes to
  dissolve the sugar. Add the almonds, cooked carrots, and orange peel
  and continue cooking for 2 minutes more. 5. Remove the melange from
  the heat and stir in the rose water, pistachios, and the saffron
  mixture. Set aside. 6. To prepare the rice, cover it with cold water
  and salt; let it soak for 1/2 hour. Pour off nearly all the lightly
  salted water, leaving about 1/2 cup. Bring the 4 cups of water to a
  boil over moderate heat, and add the rice and remaining liquid. Cook
  for 8 minutes, drain, and rinse under cold water. Drain and set aside
  briefly. 7. Put 3 tablespoons of the oil in a large enough pan with
  the turmeric. Shake the pan briskly to mix.  Pour in the rice to
  cover the oil and shape the top into a pyramid. Cover the pan and
  cook over low heat for 10 minutes. 8. Uncover and sprinkle the
  remaining 2 tablespoons of oil and 2 tablespoons of water over the
  rice. Cover the pan with a cloth kitchen towel and the pan cover.
  Cook over very low heat for 1/2 hour to allow the rice crisp (tadiq)
  to form. Some cooks let the tadiq form by cooking for 1 hour but the
  lesser time seems to work. Serve the rice on a platter, decorated
  around the top with pieces of tadiq, which must be scooped from the
  pan bottom.  The warm sugar syrup melange is served separately. Each
  diner spreads as much melange as he or she wants over the rice. Serve
  warm with the chicken stew (Albaloo Polo)
 




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Recipe ID 55571 (Apr 03, 2005)

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