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Esfenaj Polo Recipe | Persian spinach rice
Today at Takrecipe, we bring you another Persian dish whose color and aroma will fascinate you. We have tried green herbs rice before, and today we want to make it with spinach. Esfenaj polo is nutritious, healthy, flavorful, and easy to make. This dish can be served either vegetarian or with white or red meat. Stay with us to learn how to prepare this delicious and mouthwatering dish with a crispy Tahdig.
|Ingredients for four people|
|Basmati rice||3 to 4 cup|
|Minced meat||400 g|
|Brewed saffron||2 tbsp|
|Dried dill||2 tbsp|
|Black pepper||To taste|
|Red chili powder||To taste|
Esfenaj Polo Recipe
Wash and rinse the rice to clean it from dust or extra starch. Put the rice and a tablespoon of salt in a bowl filled with water and soak them for about 30 minutes to 2 hours.
Peel and wash the onion and chop it finely. Put a pan on medium heat and sauté the chopped onion with a tablespoon of liquid oil until transparent.
Now add the meat to the onions and sauté them for about 10 to 15 minutes until they change their color. You can substitute red meat with simmered shredded chicken breast or even eliminate the meat if you want it vegan.
Then add some cinnamon, turmeric, black pepper, red chili powder, and salt to the pan and sauté a little until the spices are mixed with other ingredients.
Peel and grate the garlic cloves with a fine grater. Then add the grated garlic and brewed saffron to the pan and sauté them for a few minutes until the aroma of the garlic is released.
Now wash the spinach and chop them finely. Add the spinach to the pan and sauté them for a couple of minutes until they wilt down. Then set them aside.
Now drain the soaked rice to remove excess water. Fill a pot halfway with water and boil it on high heat. After the water reaches the boiling point, add rice, one tablespoon of salt, and one tablespoon of oil to the boiling water.
Let them simmer for 5 to 10 minutes or until the rice becomes soft outside and uncooked in the center. Then rinse them in a colander to remove extra salt out.
Place the pot on the stove, add about two tablespoons of oil to coat the bottom, and heat that for 10 seconds. You can also mix a tablespoon of brewed saffron with oil. Then cover the pot with a layer of sliced potatoes or flatbread. This will bring you Tahdig, which will act as a barrier so the pot ingredients do not stick to the bottom of the pot and burn.
Now put a layer of parboiled rice on the Tahdig. Then add the mixture of meat and spinach, a sprinkle of dried dill, and the parboiled rice layer by layer. Now shape the rice into a dome and poke it with the handle of your spatula to make sufficient space for the rice to steam.
Slice the butter and place them on top of the rice. Now put the lid on and place it on medium heat for about 5 to 10 minutes or until you see steam rising from the rice. Then cover the lid with a clean kitchen towel, put it on firmly, lower the heat to low, and let it steam for about 45 minutes to an hour.
Your Esfenaj polo is ready now. Flip it on a large serving platter and serve yourself a spatula full of the Esfenaj polo. Pair this with Torshi and Shirazi salad and serve it with the crispy Tahdig. Enjoy your meal.
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