Shirin Polo Recipe

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Today at Takrecipe, we want to make a unique Persian dish whose sweet taste fascinates you. Shirin polo, also known as jeweled rice, is one of the traditional Persian rice pilafs and is commonly served on special occasions such as weddings. This dish is usually cooked with chicken meat and filled with candied orange peel and nuts. This dish is also cooked in some cities with red meat and dried fruits. Stay with us to learn how to prepare this delicious pilaf.

Ingredients for four people
Large chicken breast1
Medium carrot4
Medium onion2
Rice4 cup
Barberry4 tbsp
Sugar3 tbsp (or to taste)
Brewed saffron¼ cup
Slice of orange peel1 tbsp
Slivered pistachio2 tbsp
Lemon juice2 tbsp
SaltTo taste
Black pepperTo taste
TurmericTo taste

Shirin Polo Recipe

Step 1

Wash and rinse the rice 2 to 4 times to eliminate extra starch in the rice. Then fill a bowl with water, add a generous pinch of salt and let the rice soak for two to three hours.

Step 2

Meanwhile, place the chicken meat in a pot filled with two cups of water. Slice one of the onions, add it with black pepper and turmeric into the pot and put it on high heat to simmer.

Step 3

In order to make the chicken meat taste more delicious, let the chicken meat absorb the water in the pot completely. Let the chicken meat cool down a little, then shred the meat into small bite pieces. It works best when the chicken is still a little warm.

Step 4

Julienne or thinly slice carrots and sauté them with some oil in a suitable pan until they are slightly fried. Then add a pinch of turmeric and half of the sugar to the carrots and sauté them a little, so they turn shiny.

Step 5

Next, add half of the brewed saffron and orange peels to the pan and sauté them for two more minutes. You should remove the white part of the orange peels and thinly slice them before adding them to the pot.

Step 6

Then remove the ingredients from the pan and set them aside. Add the barberries to the pan and sauté it with the rest of the sugar until it becomes shiny, then set them aside. Be careful while cooking the barberries since they will burn quickly. If you cannot find barberries, you can use dried cranberries and leave out one tablespoon of sugar.

Step 7

Now chop the remaining onion into small pieces and sauté it in a pan with a bit of oil until it becomes translucent. Then add the shredded chicken meat and sauté it for a couple of minutes.

Step 8

Now add the lemon juice, the remaining saffron, slivered pistachio, barberries, and sautéed carrots to the pan and sauté the ingredients for another minute. Then remove the pan from the heat and set them aside.

Step 9

Fill half of a suitable pot with water, put it on heat, and let it boil. Then add the drained rice to the pot. Add one to two tablespoons of salt to the pot, which holds the rice shape together.

Step 10

Let the rice simmer for 7 to 10 minutes to become soft outside but uncooked in the center. Then rinse the rice with cold water and set it aside.

Step 11

Coat a pot with liquid oil and heat the pot over medium heat for 10 seconds. Then place a layer of sliced potato or flatbread on the bottom of the pot. This will give you a crispy layer as Tahdig and prevent the rice from burning.

Step 12

Now spread a spatula full of rice on the bottom of the pot and then put a layer of the chicken mixture over them and repeat this to the end.

Step 13

Then put the lid on and place it over medium heat for about 5 to 8 minutes. Once you see steam rising from the rice, cover the lid with a clean towel, put it on, reduce the heat to low, and let it steam for about 45 to 50 more minutes.

Step 14

Finally, mix the ingredients in the pot and transfer them to a serving platter. You can garnish it with barberries and slivered pistachio or almond and serve it with yogurt, Torshi, or Shirazi salad. Enjoy your meal.

Last Updated : Monday 19 September 2022
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