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Shereen Polo I (Almond, Carrot, Orange Pilau)

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Recipe

 

Yield

6 servings

Prep

20 min

Cook

70 min

Ready

90 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
Sugar syrup
½ teaspoon sugar
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½ teaspoon saffron threads
whole
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¼ teaspoon cardamom seeds
ground
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2 tablespoons vegetable oil
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3 cups carrots
julienned
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½ cup orange zest
slivered
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1 x water
boiling
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½ cup water
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½ cup almonds
, slivered
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2 tablespoons rosewater
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3 tablespoons pistachio nuts
shelled
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Rice with tadiq
2 cups rice
raw, well rinsed
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1 teaspoon salt
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4 cups water
hot
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5 tablespoons vegetable oil
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¼ teaspoon turmeric
ground
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2 tablespoons water
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Ingredients

Amount Measure Ingredient Features
Sugar syrup
2.5 ml sugar
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2.5 ml saffron threads
whole
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1.3 ml cardamom seeds
ground
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3E+1 ml vegetable oil
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7.1E+2 ml carrots
julienned
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118 ml orange zest
slivered
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1 x water
boiling
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118 ml water
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118 ml almonds
, slivered
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3E+1 ml rosewater
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45 ml pistachio nuts
shelled
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Rice with tadiq
473 ml rice
raw, well rinsed
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5 ml salt
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946 ml water
hot
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75 ml vegetable oil
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1.3 ml turmeric
ground
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3E+1 ml water
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Directions

Grind the ½ teaspoon of sugar and the whole saffron together, using a mortar and pestle, until they are quite fine.

Add the cardamom and grind everything together smoothly. Set aside.

Heat the oil in a pan, add the carrots, and stir-fry over low heat for about 6 minutes, stirring frequently to brown them slightly. Set aside in the pan.

Cover the orange peel with boiling water for 2 minutes.

Drain and set aside.

Put the 1 cup of sugar and the ½ cup of water in a pan and simmer over moderate heat for 2 minutes to dissolve the sugar.

Add the almonds, cooked carrots, and orange peel and continue cooking for 2 minutes more.

Remove the melange from the heat and stir in the rose water, pistachios, and the saffron mixture.

Set aside.

To prepare the rice, cover it with cold water and salt; let it soak for ½ hour.

Pour off nearly all the lightly salted water, leaving about ½ cup.

Bring the 4 cups of water to a boil over moderate heat, and add the rice and remaining liquid.

Cook for 8 minutes, drain, and rinse under cold water.

Drain and set aside briefly.

Put 3 tablespoons of the oil in a large enough pan with the turmeric.

Shake the pan briskly to mix.

Pour in the rice to cover the oil and shape the top into a pyramid.

Cover the pan and cook over low heat for 10 minutes.

Uncover and sprinkle the remaining 2 tablespoons of oil and 2 tablespoons of water over the rice.

Cover the pan with a cloth kitchen towel and the pan cover.

Cook over very low heat for ½ hour to allow the rice crisp (tadiq) to form.

Some cooks let the tadiq form by cooking for 1 hour but the lesser time seems to work.

Serve the rice on a platter, decorated around the top with pieces of tadiq, which must be scooped from the pan bottom. The warm sugar syrup melange is served separately.

Each diner spreads as much melange as he or she wants over the rice.

Serve warm with the chicken stew.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 329g (11.6 oz)
Amount per Serving
Calories 40839% from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 448mg 19%
Total Carbohydrate 19g 19%
Dietary Fiber 3g 12%
Sugars g
Protein 12g
Vitamin A 215% Vitamin C 7%
Calcium 5% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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