John Myers
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Sereschk Polo with Salad Shiraz
The perfect sereschk polo with salad shiraz recipe with a picture and simple step-by-step instructions.
chicken
- 1 Pc. Chicken
- 2 tsp Turmeric
- Salt
Tahdig
- 4 Ta Basmati rice
- Pepper
- 2 Ta Barberries
- 4 tbsp Sugar
- 0,25 tsp Grated saffron
- 3 tbsp Butter
Shiraz salad
- 5 Pc. Panicle tomatoes
- 1 Pc. Cucumber
- 1 g Onion red
- 1 Pc. Clove of garlic
- 1 tbsp Peppermint
- 2 tbsp Olive oil
- 4 tbsp Lime juice
- Salt
- Pepper
chicken
- Rub the chicken pieces with salt, pepper and turmeric, fry in hot oil until golden brown.
Tahdig
- Bring 1 liters of lightly salted water to a boil in the saucepan. Wash 2 tea cups of rice (about 400g), add to the boiling water and cook for about 15 minutes until the rice is cooked. Then pour this into a sieve.
- Then heat a good piece of butter together with 2 knife points of crushed saffron and a dash of water in the saucepan. When everything has melted into a butter sauce, pour this into a cup.
- Now put the rice in the pot and stir in the butter sauce at the same time. With the lid closed and covered with a cloth, let cook for about 30 minutes until a crispy, gold-colored rice crust – the so-called tahdig – has formed on the bottom.
- At the same time, you can prepare the barberries: As soon as you have washed them in cold water, they are sautéed with a pinch of saffron, a little butter and the sugar in a pan for about 5 minutes.
- At the end, the finished barberries are simply sprinkled over the rice and mixed with the crust and served on a large platter.
- Tip 7: If you want the Tahdig a little golden and crustier, you can also press small flakes of butter down the edge with the spoon.
Shiraz salad
- Peel the cucumbers (remove the core from vegetable cucumbers). Cut into very small cubes of the same size with the tomatoes and onions and place in a bowl. Mix everything well with the chopped mint, lime juice, pressed garlic and olive oil. Season to taste with salt and pepper.
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