| Prep: 30 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | 475 |
| fat | 20g |
| saturates | 2.5g |
| carbs | 65g |
| sugars | 15g |
| fibre | 5g |
| protein | 20g |
| salt | 0.40g |
Why I Love Iranian Shirin Polo
I hold the Iranian dish called Shirin Polo very dear to my heart. There’s an inexplicable joy that washes over me each time I set to prepare this captivating dish. I am enamoured by the sheer elegance of its ingredients, the mesmerizing symphony of flavors, and the pure artistry it delivers on a plate. A popular celebratory dish in its homeland, Shirin Polo carries with it the magic of culture, tradition, and memories.
An Ode to Shared Flavor Histories
As my roots dig deep into the traditions of Afro-Southern and West African cooking, one might wonder the affiliation I have with this particular dish. The answer lies in what I refer to as ‘shared flavor histories’; the term may just be my own fabrication. But since cooking, to me, is as much a tale-telling as it is an act of love and creativity, I see these shared flavor histories as an ode to the vast culinary interconnectedness which underscores our universal love for food.
The use of saffron, cardamom, and nuts in Shirin Polo, for instance, remind me fondly of many West African dishes. The scent alone, wafting through the kitchen, induces nostalgia, reminiscent of my childhood experiences around my mother’s home-cooked meals.
Cooking with Love and Versatility
Diving into Shirin Polo is also a testament to my belief in the universality of food. Yes, my culinary journey began steeped in the Southern American and Nigerian traditions, home to dishes that I love and cherish. However, the beauty of being a food lover is having a canvas wide and open to pulling from various culinary cultures. Good food, I believe, knows no boundaries.
Shirin Polo personifies this belief for me. It’s a recipe that lends itself to robustness and versatility. Its robust sweetness from sugar and orange peel can form a captivating bridge to Spiced Roasted Chicken, a dish well known in both Iranian and Afro-Southern cooking. As for versatility, the simple addition of chicken breasts turns it into a satisfying main, or it can be served as an aromatic side dish.
I immensely enjoyed learning and creating this recipe, drawing inspiration particularly from Chef Anahita Dhondy, a chef I admire for her dedication to bringing Parsi cuisine to the global culinary map.
All these elements together – my own roots, the shared flavor histories, the versatility and robustness of the dish, the memories it elicits, and the tradition it represents, conjure my fondness for Shirin Polo. It’s a dish I urge everyone to try at least once. With every bite, one tastes not just the complexity of the dish, but the culinary richness of Iran and a hint of shared global culinary traditions.
What You’ll Need
- 2 cups basmati rice
- 4 cups water
- 1 lb chicken breasts, boneless and skinless
- 1 large onion, finely chopped
- 1/4 cup vegetable oil
- 1/2 tsp turmeric
- 1/2 tsp saffron threads, crushed and steeped in 1 tablespoon hot water
- 2/3 cup white sugar
- 2 cups slivered almonds
- 2 cups slivered orange peel
- 1 cup finely chopped pistachios
- 1/4 cup rose water
- 1 tbsp ground cardamom
- 1 tsp salt
Method
Step One
First, rinse the basmati rice under cold water until the water runs clear. Then, add the rice and 4 cups of water to a large saucepan. Bring the mixture to a boil, then reduce the heat to low, cover the saucepan, and let it simmer for 15-20 minutes or until the rice is tender and the water is absorbed.
Step Two
While the rice is cooking, cook the chicken breasts. Heat a large pan over medium heat, add 1/4 cup of vegetable oil. Add the chopped onion to the pan and cook it until it’s golden and translucent. Then add the chicken breasts, season them with salt and turmeric, and cook until it’s no longer pink in the center.
Step Three
In a small bowl, steep the saffron threads in 1 tablespoon of hot water. Once the saffron has steeped, add it to the pan with the chicken. Stir it well to combine. Then remove the pan from heat.
Step Four
In a separate pan, heat the sugar over medium heat until it melts and becomes a golden caramel color. Watch the sugar closely to prevent it from burning. Stir in the slivered almonds, slivered orange peel, chopped pistachios, rose water, and ground cardamom. Cook and stir until the mixture is well combined.
Step Five
Now combine the cooked rice and the sugar-nut mixture in a large pan. Mix them well, ensuring the rice is coated in the sugar mixture and the nuts and peels are evenly distributed.
Step Six
Fluff the seasoned rice with a fork, then add it to a serving platter. Arrange the cooked chicken on top of the rice and pour any remaining sauce from the pan over the top. Your delicious Shirin Polo is ready to serve!
