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
Garden Chat ~ Persian Rice & Lentils ~ Jan 31, 2021
Recipes available on our YouTube Channel:
Persian Rice Pilaf
Studded with almonds, dried cherries, and soft, chewy dried apricots, this intricately spiced Indian-inspired Basmati rice side dish can also make an elegant vegetarian main course for six.
Iranian (#Persian) #pilaf with #SourCherry recipe (Плов с вишней по Ирански)
reshteh polo رشته پلو www.epersianfood
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All Persian foods are delicious like kinds of stew, dishes and mixed rice(Polo) and, in my opinion, Reshteh Polo (Persian rice with noodles) is one of the most delicious mixed rice(Polo) , because it is exactly that moment when the smell of butter and cinnamon is coming along with brewing the rice and we'll gobble up our saliva, we find that we have chosen the best .
I'm going to give you the recipe of Reshteh Polo with chicken, I hope you make it and enjoy its flavor and scent.
Ingredients to Make Reshteh Polo with Chicken
2 measures of raw rice (400 g)
200 grams of rice noodles
2 chicken breasts (300 g)
80 grams of rice raisins
30 grams butter
2 tablespoons of fried onion
The brewed saffron to the required amount
Cinnamon powder to the required amount
Salt, pepper, and turmeric to the required amount
Flavoring the Chicken for Reshteh Polo
First, we have to cook the chicken, then pour 1 tablespoon of whole fried onion, salt, pepper, turmeric, oil, and chicken into the pot and sauté the chicken a little with materials.
Sautéing Chicken
Now add about 1 glass of water to the chicken to make the chicken well-cooked and have a good taste...
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 .
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
------------------------------------------------------------------------------------------------------------------------------
*** TSP -TEASPOON
*** TBS - TABLESPOON
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