My Persian Kitchen: Keshmesh Polow | Persian Raisin Rice Using a spatula to remove the remaining rice and scatter onto your serving platter. In a small pan, dry toast nuts over medium heat. After washing and draining the rice a third time, cover the rice again with water then stir in 1 TBS salt. Add onions and cook, stirring regularly, until softened … Meanwhile, peel and cut carrots into very thin strips or grate coarsely. You are such a stylin’ lady. Hi Sanam, My mother use to make keshmesh polo and I loved it. https://kitchen.kidneyfund.org/recipe/persian-polo-with-raisins-and-lentils Thanks for sharing, Happy Mehregan! Add a layer of rice, followed by a layer of lentils. Continue layering rice … The inspiration for this Polow came from the infamous cookbook that my mom’s friend Iran joon so kindly gifted me when I visited her the last time I as in Rome. Simi’s Kitchen: Lita Turshisi | Torshi-e Liteh | Tangy Aubergine Pickle Arrange the potato slices onto the bottom of the pot in one single layer. Remove from the heat and stir in the rice. Melt butter in a pot over medium-low heat. Remove from heat and reserve. Perfect perfect!!! While the rice is cooking, prepare the toppings. Cover the rice with 600ml boiled water, turn to a high heat and bring back to the boil. After washing and draining the rice a third time, cover the rice again with water then stir in 1 TBS salt. After 7 minutes, lower the heat to low and let the rice finish cooking for another 45 minutes. Continue to cook and stir until the butter has melted. Now that sounds extra decadent! Stir in remaining saffron water and stir to make the rice uniformly golden. Those pats of butter on your rice make my heart sing. Merci, khoshkeleh! Marjan Kamali: Persian Ice Cream with Rosewater and Saffron Sanam jan thank you for sharing this lovely recipe. Set over low heat. Cook for 1-2 minutes, stirring well, until everything is evenly mixed. Add the lentils, raisins, cinnamon, turmeric, cumin, and pinch of salt and a little black pepper. Repeat layering rice and lentil/raisin mixture. Next, when the milk is just about fully absorbed into the rice (about 10 minutes after boiling) pour the raisins and the butter into the rice and turn the heat to low with the lid on for 10 more minutes before serving. Remember the Norouz recipe roundup that I did? The saffron-scented rice and lentils are garnished with fried onions, raisins… In a small pan over medium heat add orange peels and 1/4 cup water with 1 TBS sugar. Persian cooking is all about sticking to the basics and then going with your instincts. Licensing inquiries for commercial use, publication and general distribution can be sent to laura@familyspice.com. The saffron-scented rice and lentils are garnished with fried onions, raisins, and chopped dates. I never had ground ginger in keshmesh polo! Love the presentation! Add canola oil to the bottom of a non-stick pot. This rice dish has it all! This sounds amazing, Sanam! Bring water to boil. Your pot should not be filled to the top. Stir in cardamom, cinnamon, cumin and pepper. Persian Meatballs with Rice and Raisins - Koofteh Berenji. Add broth, and bring to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until rice is tender. Individuals who’s heart, talent and friendship is something to be sought after. These copyrighted works cannot be republished or used without prior permission. Drain the rice and add to the boiling water … Serve with the lentil rice and raisins. This celebration represents the season of harvest and thanksgiving. Add 1/3 of lentil and raisins mixture and top with 1 to 2 teaspoons of advieh. Cook for another 5 minutes and stir in 1/2 tsp of the saffron water. 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