2 c Basmati rice (*)
2 Onions, peeled
-(thinly sliced) 1/2 c Red lentils (*)
7 oz Sour cherries,
-or more (*) 2 c Chicken or meat
-broth (*) 4 T Butter, unsalted,
-or more Turmeric, cumin, salt In a 4-5 quart Dutch oven, melt most of the butter and slowly brown the onions. Add the cleaned lentils and fry a bit; then the same for the cleaned rice. Stir constantly, browning the rice without letting it stick. Add the cherries and about 2 1/4 cups liquid made up of cherry liquid, stock and water. Add about 1/4 - 1 t turmeric and about 1/4 t ground cumin if desired; add necessary salt (depending on the saltiness of your broth). Bring to a boil, stir with a fork, cover tightly, and let cook over the very lowest heat for about 20 minutes. Fluff up the rice with a fork (never a spoon) and add the remaining butter to the bottom of the pot. Raise the heat slightly for 5-10 mins to form a crust on the bottom (with the right technique, this should be possible without this step...). Serve, making sure to include a bit of crust in each serving. NOTES: * Pilaf with sour cherries and lentils -- This Pilaf with sour cherries and lentils is a Persian-style dish, although I cannot vouch for its authenticity. It is rich enough to eat for dinner by itself; as a side dish, it might be good with a spiced grilled chicken or a lamb stew. It is a composite of recipes from cookbooks and from a Iranian Jewish family I know. * An excellent side dish is yoghurt, possibly flavored (like the Indian raita) with one or more of: fresh chopped herbs (parsley, coriander, mint), some salt, some spice (paprika, black pepper, black onion seed, or coriander seed), olive oil and lemon juice. Even better than yoghurt as a base is strained yoghurt, also called Lebany Spread or Lebanee, available commercially in New England from Columbo or Eunuch (look in Armenian/Arab/Greek stores). * Basmati or Patna rice is a particularly flavorful and long-grained rice from India or Pakistan. Any Indian store and many "natural foods" stores carry it. It is well worth the premium price (about $1.10 a pound); "Texmati" is apparently the same strain grown in Texas, but does not have anything like the same taste. Inspect and clean it before using, there are often unhusked grains and occasionally pebbles mixed in. Then rinse in two changes of water and drain thoroughly. If you cannot get Basmati, use a good-quality unconverted long-grain rice (Alma, Carolina, but NOT Uncle Ben's!). * Red lentils are about half the diameter of ordinary brown lentils. Do not substitute brown lentils, which will probably not cook fast enough. Red lentils are available in Indian, Middle Eastern and some "natural foods" stores. They often contain largish pebbles, so inspect them carefully. Rinse to get rid of dust, and drain. Red lentils are also very good by themselves, simply boiled with a few spices and served with butter. * Sour cherries (in the Middle East, v/w + i + s/sh + n + e/a/ino: Greek Vissino, Slavic and Turkish Vishnea, Arabic Wishna) are available fresh for about one week a year. Most sour cherries go into cherry syrups, pies and preserves. Canned sour cherries are quite good. You will usually find them in the home pie-making section of your market, near the canned blueberries and baker's supplies, or with the canned fruits. There are occasional stones. (That is, pits, not rocks!) Middle Eastern stores will often have sour cherry preserves, which are too sweet for this recipe. * Almost any stock or broth will work in this recipe. Chicken or lamb is most appropriate, in the latter case, used rather dilute. This is one of the few recipes where you can actually get away with canned chicken broth, but watch the salt. : Difficulty: easy to moderate. : Time: 30-40 minutes. : Precision: approximate measurement OK. : Stavros Macrakis : Aiken Computation Laboratory, Harvard : macrakis@harvard.ARPA : Copyright (C) 1986 USENET Community Trust
How To make Pilaf with Sour Cherries and Lentils's Videos
5 MINUTE Persian Rice Recipe | My Family's Favourite Pulao | پانچ منٹ میں ایرانی زرشک پلاؤ
How To Make Iranian Barberry Rice | ZIRASHK Rice Recipe | ZIRASHK Polo | Persian Zirashk Rice | #StayHome and cook #WithMe
Ingredients List:
* 750g or 3 Cups of Basmati long grain Rice or Sella Rice
* 1 TBS Salt
* 1 TBS Oil
* 1/2 Cup Zirashk / Barberry
* 8 TBS Oil
* 1/2 TSP Saffron / zafaran
* 2-3 TBS GHEE/ Unsalted Butter
* 1 and 1/2 TBS Sugar
* 1 Roti/naan/chappati
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*** TSP -TEASPOON
*** TBS - TABLESPOON
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albaloo polo --- البالو پلو غذایی بسیار لذیذ و خوش رنگ
albalo polo --- البالو پلو غذایی بسیار لذیذ و خوش رنگ
البالو پلو یکی ازغذاهای رسمی ایرانی که طرز تهیه ان بسیار ساده و در غین حال متفاوت
Ingredients:
Ground Beef or Veal 500 g
Grated onion 1 Medium (extract the juice)
Sugar 500 g
Sour Cherry (seedless) 650 g
Salt & pepper According to your taste
Rice 2 Cups
Saffron (a pinch) 1/4 of a teaspoon
dissolved in 4 tbspoon of
water
Canola oil
Butter 2 tbspoon
Always making fast and tasty food.
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How to make Rice Pilaf
Chef Shamy shares some of his favorites; Cherry Lime Sweet & Sour Rice. For more information on how to order this product and more fine recipes go to; chefshamy.com .
ALBALOO POLO(Mixed RICE WITH SOUR CHERRIES)
ALBALOO POLO
Serving size 6
Ingredients:
- 3 cups basmati rice
- Sour cherries ????:
-Fresh or frozen (pitted): 2 pounds; or
-Dried: 3 cups;
or
-Sour cherries in light syrup: 2 jars of 1 pound each
- Sugar, see below for the amount depending on the type of sour cherries used
- 1 tbsp of saffron water or as desired
- 2 tbsp of butter added to the cherries ( you can substitute olive oil but definitely yummier with butter)
- Slivered almond and pistachios for decoration ( optional)
- 3 tbsp of plain yogurt for crunchy part of the rice
- Olive oil enough for the bottom of the rice
How to cook the cherries:
If you are using fresh ones, use 2/3 cup of sugar for each pound of cherries(or less if you don’t like it that sweet); cook for 35 mins until you are left with a thick syrup. Drain the syrup and add butter to the drained cherries. Set aside the cherries and syrup separately
If you are using dried ones add 1/4 cup water and 3 tbsp of sugar. Cook for 10 mins and drain syrup. Add butter to cherries
If you are using cherries in light syrup , cook cherries until the liquid has been reduced & very little syrup left. Taste it as you are cooking and if not sweet enough add 2 tbsp of sugar or more until desired sweetness is obtained. Drain and set aside. Add butter to the cherries(depending on the brands, they may have different levels of sweetness)
Persian Mom Cooking: Cherry Rice with chicken, (Albaloo Polow ba morg) - Episode 9
Cherry Rice with Rosemary Chicken
Albaloo polo (Sour Cherry, Albalu) Recipe
How to make Albaloo polo in easy steps. Albaloo Polo Recipe
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Ingredients:
1/2 lb (227 g) Sour Cherry
1/3 Cup Sugar
2 Cups Rice
2 Tbsp Salt
4 Tbsp Vegetable Oil
Preparations:
1- Remove the cherry seeds.
2- Soak rice with four cups of water and 2 tbsp salt for 2 hours.
Directions: for details click
Albaloo (Sour Cherry or tart cherry) polo (Rice) is another one of Persian rice or polo mixture.
Sour Cherries are full of antioxidants and nutrients. Albaloo or Sour Cherry is used to prepare variety tarts, drinks, and dishes.
Sour cherry is one of the richest antioxidants source along with blackberry, strawberry and raspberry. Albaloo or sour cherry has cancer prevention factors. It is very high in vitamin C. Read more