Kosher Side Dishes
|Sweet Rice with Orange and Carrots, Shirin Polo|
by Reyna Simnegar, Persian Food from the Non-Persian Bride
This is by far my favorite Persian rice. Every time I go to New York, my husband and I make sure to stop at Colbeh. They make the best Shirin Polo!! This is my version of this yummy dish. For the orange peel, simply use a vegetable peeler to peel 2 oranges as if they were apples, leaving behind the white pith. You can eat this orange after you make the rice! With a knife, cut the peel into slivers (1/4-inch x 1/8-inch). For the carrot slivers, buy them at the vegetable department of your regular grocer (who has patience to start cutting carrots into such tiny slivers?) The tadig in this recipe is guaranteed to be a hit and looks beautiful as a garnish around the rice.
For the Rice:
For the Rice Topping:
To Steam and Make Tadig:
To cook the rice and make the topping: Fill a 6-quart nonstick saucepan with 8 cups water. Add oil, salt, and turmeric. Cover and bring to a brisk boil over high heat.
Meanwhile, fill a small saucepan with 2 cups of water, slivered orange peel, carrots, and sugar. Bring to a brisk boil over high heat, reduce the heat to low and simmer for 10 minutes.
When the turmeric water boils, add the rice and continue cooking, uncovered, over medium to high heat, stirring occasionally.