Estamboli polou

Easy delicious recipe for an all time favorite.

 

This is a classic all time favorite in our house. You can experiment with the ingredients, I add a little fresh green chilli to mine and sometimes a little garlic. You can use fresh tomatoes, sundried tomatoes or tinned. Some people make it with minced meat ... whatever your preference NO problem.

The recipe below is vegetarian for  4 -5 people

INGREDIENTS:

• 3 cups of rice, thorougly washed
  
• 1 large chopped onions
• 1 large chopped potatoe 
• 1 large beef steak tomatoe chopped
  
• a handful of green beans, cut to 2cm length pieces
• 1 or 2 small green chilli's 
• a good helping of tomatoe puree. 
  
• I cup of saffron infused water
  
• 1-1/2 pints of hot water 
• a little vegatable oil 
• salt 
• 1/2 teaspoon of turmeric 
  
• desert spoon of butter

YOU WILL NEED:

• a large pan with a lid ... yep thats all! Its all made in one pot from start to finish.
  

 METHOD:

• gently fry the chopped onions and potatoes in a little oil until they start to become golden
• add 1/2 teaspoon of turmeric 
• add the chopped tomatoes, green beans, chilli and a little garlic, allow to cook gently for a few minutes
• add the tomatoe puree and stir
• add the saffron water, a good teaspoon of salt
• add the rice, and give it a good stir
• finally add the hot water. The amount of water can be a little tricky. You're aiming for a slightly sticky end result... but not too sticky. So begin by adding 3/4 a pint, it should cover the rice by about 1/2 an inch and bring it all to the boil.
• Keep an eye on it now and monitor the amount of water your rice has left to cook in. Use your instinct to guide you. If the water is low and your rice has still not grown in length, add a little more rice.
• When your happy the rice has expanded, add a good helping of butter or ghee and cover
• Cook on a low heat for about 1 hour. 

Serve alone, with salad, or with kebabs. Its an easy nutritious lunch or supper time meal, very popular everyone but paritularly with the children in my family.  

Saffron Chicken

Persian Saffron Chicken

This is an easy fail proof recipe for two. If you are cooking for more people just increase the ingredients.

Preparation:

• Take a good pinch of saffron with a small pinch of salt or sugar and grind with a pestle and mortar .
• Place in a cup and add boiling water
  
• Allow to infuse
• Stir occasionally
  

Ingredients:

2-4 chicken breast or pieces ) (morgh)
I cup of saffron ( zaffaron)
I onion ( piaz)
I spoon of tomatoe puree.
salt and pepper
A little garlic ( optional)
1/2 teaspoon Lime juice ( ab limu) ( optional)
1/3 teaspoon of zarchube ( turmeric)
water

Put your oven on at 200c .

Method:

• Cut the onion into small pieces fry in a little oil and when the onion goes see through add the chicken and cook for a few minutes each side.

• Add the turmeric and stir and then add a little water ( 1/2 cup ) and allow to cook for a few minutes. add salt and pepper, lime juice and tomatoe paste. stir it gently.

• When your oven is hot, place everything in a dish and add the saffron water, cover with foil and put it in the oven for 25-35 mins.

Serve this with berenge ( rice) and salad.