Saed News: We introduce you to one of the richest and most delicious traditional dishes of Mazandaran, Ghooreh Polo. This tasty dish, with a combination of sour and mild flavors, along with chicken and kidney beans, offers a colorful and delightful rice dish that is perfect for both gatherings and family meals.
Saed News: To prepare Ghooreh Polo, first, the kidney beans should be cooked for several hours until they soften. The rice should also be soaked separately and boiled until it is half-cooked. In another pot, prepare the tahdig with either bread or potatoes and place the rice on top to steam.
After mixing the chicken with onion and breadcrumbs in a food processor, it is shaped into meatballs and fried. Then, saffron is added to the chicken, and the cooked kidney beans are sautéed with tomato paste. Finally, the chicken and bean mixture, along with the sour grapes, are added to the rice and garnished with barberry and pistachio slices.
Ingredients:
Saffron (as needed)
Rice: 4 cups
Paprika and garlic powder (as needed)
Fried barberry: ½ cup
Sour grapes (Ghooreh): ½ cup
Pistachio slices (for garnish): ⅓ cup
Cooked kidney beans: ½ cup
Black pepper (as needed)
Chicken breast or thighs (or a combination of both): 500 grams
Breadcrumbs: 2 tbsp
Salt and turmeric (as needed)
Diluted tomato paste: 2-3 tbsp
Onion: 1 medium
Preparation:
Step 1: Cooking the kidney beans Soak the kidney beans overnight, then place them in a pot, add water, and set the pot on medium heat. Cover the pot and let the beans cook for about 2 hours until they are completely soft. This step is crucial, as the texture of the beans significantly impacts the final quality of the Ghooreh Polo.
Step 2: Preparing the rice In a large pot, bring water to a boil. Add the soaked rice with a little salt and some oil. Let the rice boil for 6 to 7 minutes until it is half-cooked, then drain it and place it in a colander to remove excess water.
Step 3: Preparing the tahdig In another pot, add some oil and grease the bottom. Place either slices of bread or potatoes (depending on your preference) at the bottom. Then, add the half-cooked rice on top and pour some oil or butter over the rice. Cover the pot and steam the rice on low heat.
Step 4: Preparing the chicken for Ghooreh Polo Remove the chicken meat from the bones and place it in a food processor to blend it well. Peel and chop the onion, and add it to the food processor with the chicken to mix until smooth. Then, add the breadcrumbs and mix again to form a cohesive texture.
Step 5: Letting the chicken mixture rest Transfer the chicken mixture to a container and refrigerate it for an hour to allow the flavors to meld and the mixture to firm up.
Step 6: Shaping and frying the chicken meatballs Take the mixture out of the refrigerator and shape it into small round balls. Heat oil in a pan and fry the meatballs until they are golden brown.
Step 7: Adding saffron to the chicken After frying, pour the brewed saffron along with a little water over the meatballs and reduce the heat, allowing them to cook completely through.
Step 8: Sautéing the kidney beans Drain the cooked kidney beans and sauté them in a pan with some oil. Then, add the tomato paste and sauté until the raw smell disappears. Add the meatballs and sour grapes to the pan and sauté with the other ingredients until the flavors are well combined.
Step 9: Garnishing and serving Ghooreh Polo Place the steamed rice in a suitable dish, and spread the chicken and bean mixture on top. Garnish with fried barberries and pistachio slices, and serve as a festive dish.
