129. Zereshk Polo with Shirazi Salad

If you don't have saffron, substitute turmeric.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Start with the rice. Wash the rice thoroughly under running water until the water runs clean and not starchy. Par-cook it in boiling water for 8 minutes, then rinse the rice again under cold water to stop further cooking.

Step 2

Cover the bottom of a large pot or dutch oven with about 3mm of olive oil (about 90mL). Cover with the par cooked rice, then make a bit of a moat with a mound in the middle by pushing the rice to the sides of the pot. Make a few holes in the centre mound with the stem of a wooden spoon to let out steam. Drizzle with a further 2 tbsp (30mL) of olive oil. Put a tea towel between the pot and the lid, and start the pot/dutch oven on a medium heat. When you start seeing steam, turn the heat down to low, and cook for a total of about 1 hour.

Step 3

Make the stew by sweating the onion, garlic and tomato paste in the olive oil, before slightly browning the vegan chicken. When it's starting to get sticky to the pan, deglaze with the stock, and scrape all the fond from the pan. Add the remainder of the vegetables, spices and barberries, and simmer/reduce for about 45 minutes - roughly when the rice is ready.

Step 4

Make the rice topping by heating 2 tbsp (30mL) olive oil with 1 tbsp of water and honey in a small pan. Then, throw the barberries, saffron and pistachios in, so they cook for about 1 minute - don't allow the barberries to burn. They should swell up. Turn off the heat.

Step 5

Get your veggies ready for the salad, and mix together the dressing. Serve the dish when ready by combining the salad with the dressing, serving the rice and the Tahdig (crunchy rice on the bottom) separately, drizzling the rice topping over the rice, and having it all with the saucy stew.