Saed News: Shah Polo is a dish perfect for a festive table or an exceptional lunch. This rice is amazingly delicious and fragrant. It is a type of mixed rice that doesn’t require a stew and is served on its own.
According to the Cooking Service of Saed News, Shah Polo is a dish perfect for a festive table or an exceptional lunch. This rice is amazingly delicious and fragrant. Shah Polo can be served with fresh vegetables, cucumber, tomato, and sweet onions pickled in vinegar. This dish originally comes from Zahedan and, as the name suggests, was once considered a noble or aristocratic meal. This rice is a type of mixed rice that doesn’t require a stew and is served on its own. To see the complete step-by-step tutorial on how to prepare mixed Shah Polo, follow along with us below.
Red kidney beans: 1 cup
Large onion: 1
Oil: 1 tablespoon
Tomato paste: 1 tablespoon
Black pepper: as needed
Rice: 3 cups
Garlic puree or garlic powder: as needed
Cinnamon stick: 1
Paprika: as needed
Boiling water: 2 glasses
Carrot: 1
Salt: as needed
Brewed saffron: as needed
Barberries: half a cup
Almond slivers and pistachio slivers: as needed
Sugar: a pinch (tip of a teaspoon)
Butter: 1 tablespoon
Eggplants: 2
Chopped parsley: 50 grams
Step 1:
To start making the delicious mixed rice, soak the red kidney beans overnight. Then, put them in a pot with some water and parboil them. Set aside. Wash and peel the onions, then finely dice them.
Step 2:
Heat some oil in a pot. Add the onions and sauté until soft and translucent. Add finely chopped lamb meat and fry on high heat.
Step 3:
Add tomato paste, black pepper, some garlic puree or powder, the cinnamon stick, and some paprika. When the tomato paste is fully cooked, add two glasses of boiling water and let it simmer on low heat for one hour.
Step 4:
After one hour, add the semi-cooked kidney beans, one sliced carrot, and "narenj" (bitter orange) juice. You can substitute narenj juice with verjuice or lemon juice. Wash and slice the carrot into rings.
Step 5:
Add the carrots (or baby carrots if preferred) to the pot and cook for another hour until everything is fully cooked. Halfway through, add salt and brewed saffron.
Step 6:
Once the stew has reduced and oil has separated, and the meat and beans are fully cooked, turn off the heat. In a small pan, add barberries along with some almond and pistachio slivers.
Step 7:
Add sugar and sauté with butter for less than a minute. Set aside. Wash, peel, and cube the eggplants. Soak them in salted water for 30 minutes to remove bitterness.
Step 8:
Drain the eggplants and fry them in a pan with a little oil. Set aside. Chop the parsley. Soak the rice in salted water for an hour. Boil water in a pot.
Step 9:
Add the rice with some salt to the boiling water and cook until half done. Drain the rice. Take a pot and put a little oil at the bottom. Place bread or potatoes at the bottom as "tahdig" (crispy crust).
Step 10:
Add the rice on top and let it steam on low heat. When the rice is cooked, layer the stew mixture between the rice when serving. Finally, decorate the top with saffron rice according to your preference.
Step 11:
You can mix the meat stew with the rice while it is steaming, but this method is less visually appealing and tasty, especially for guests. It is better to mix them after the rice is steamed and just before serving.
