Hello My Friends!
For those of you that visit my website regularly, you might notice some changes. My site is literally under construction right now, and I am super excited that a new and improved website will be in place here by summer! I have invested in this upcoming website for you the viewer, so that you will have an easier time finding recipes. New tabs on the site will also let you know when I will have upcoming events (like cooking classes and appearances). My goal is to have my cookbook complete before the end of this year, so you will be able to purchase that here too! So thank you for your patience, and in the meantime, I do have two brand new recipes for you, but this time they are Persian inspired, since I love Persian food and culture, and we don’t get exposed to it very often. The first is for this gorgeous Zereshk Polo, or buttery saffron rice with barberries.
Iranians take their rice seriously, and the traditional method for this dish can be really time consuming, requiring parboiling and a host of other steps. However, in my video I share a shortcut using a RICE COOKER! The rice cooker not only saves time, but it ensures a perfect result everytime. This beautiful vegetarian/vegan rice dish looks like an upside down cake, and who isn’t down for eating cake for dinner? For my easy step by step method to creating this work of art in your kitchen, click on the link below:
As a follow-up to the Persian Rice video, I also have a Persian chicken video! One of the top e-mails I get is: “How do you make chicken exciting? I have tried making chicken so many different ways but I get stuck doing the same recipes.” I totally get it, and I actually call it “chicken fatigue.” While I eat vegetarian about 75% of the time, I have a very carnivorous yet very picky family. The same chicken recipes can get old really fast. This chicken dish is not only exotic and festive, but it’s surprisingly easy, and can be made on your stove top in under an hour. This dish can also appease even the pickiest of eaters, and is on regular rotation in my family, as they request it often!
Do you see that beautiful color on the chicken? This color comes from the lively combination of saffron and turmeric, with the addition of a new Persian spice mix I discovered called ADVIEH, which is unique combination of rose petals, cumin, cardamom, and cinnamon. You can also sub out a teaspoon each of allspice and turmeric for a great flavor too. To see how I make a rich onion tomato broth to coat this chicken, click on the video below:
Hope you subscribe to both this page and my YOUTUBE page so you can get my recipes as soon as I upload them! Ingredients for both recipes below:
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Zereshk Polo (Directions in the video above)
- ½ tsp SAFFRON and a pinch of sugar
- 4 tbs water
- 3 tbs butter
- 2 ½ cups BASMATI RICE
- 4 cups water
- ½ cup GRAPESEED OIL
- Salt to taste
- 2/3 cup ZERESHK (barberries)
- ½ cup chopped PISTACHIOS
Persian Chicken (Zershk Polo Ba Morgh) (Directions in Video Above)
- ½ cup chopped onion
- 4 cloves minced garlic
- 4 chicken thighs (bone in, but can use boneless or chicken breast)
- Pinch of SAFFRON
- 2 tbs butter
- 2 tbs olive oil
- 1 tbsp TOMATO PASTE
- 1 tsp ADVIEH
- 1 tsp garlic powder
- 1 tsp onion powder
