Shirin Polo | Persian Sweet Rice

Shirin Polo is a sweet Persian pilaf that is very popular and delicious. This Persian polo is usually made in special occasions like weddings. This dish is commonly made by the chicken breasts, but in some regions it is also made by red meat balls.

Although shirin polo is a little bit difficult to make, now that we are spending most of the time in lock downs, you can put time and energy to it and surely you will love the result.

This Persian pilaf is made from rice, chicken and sugar, mainly. This dish is really bewitching and you cannot resist it. the taste and smell will drive you crazy.

There are many other Persian polos that are awesome and you really want to try them if you knew what they taste like. Persian pilafs just like shirin polo are Albaloo polo, Adas polo, Kalam polo and baghali polo. Let’s go for the recipe of this Persian sweet rice and make your mouth water.

Shirin Polo | Persian Sweet Rice Recipe

PersianGood Team

Shirin Polo is a sweet Persian pilaf that is very popular and delicious. This Persian polo is usually made in special occasions like weddings. This dish is commonly made by the chicken breasts, but in some regions it is also made by red meat balls.

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Course Main Course

Cuisine persian

Servings 4 people

Ingredients

  

• 3 Onion
• 75 g Butter
• 3 units Rice units can be a glass of water)
• 2 pieces Chicken breasts
• 60 g Silvered almonds
• 50 g Silvered pistachio
• Oil as much as required
• 6 tbsp Sugar
• 3 tbsp Saffron brewed
• Salt as much as required
• Turmeric as much as required
• 50 g Silvered orange skin
• 1 tea sp Cardamom
• 3 Carrots optional
• 4 tbsp Barberries optional
• 1 tbsp Rosewater optional

Instructions

 

• Pick a pot and pour water into it, bring the water into the boil. Then pick one of the onions and dice it to 4 equal pieces and put it into the water and add some turmeric, pepper and salt too. Place the chicken pieces into the water. Put the lid of the pot and let the chicken cook for about 45minutes up to 1 hour. Then discard the chickens and rinse them and put aside till they cool.
• Pick a pan and grease it with oil. Heat the oil and then fry the chicken pieces into it for a while. The put the chickens on a napkin or in a colander. It helps the extra oil out. Then chop the chicken into pieces or you can easily shred it.
• Grate the other 2 onions and remove the juice. Saute the onions in olive oil (optional)in another pan. Peel the carrots and chop them into silvers. Saute them into the pan and stir in another pan or simply in the same pan discarded from fried onions. add 1 to 2tbsp of sugar and saffron to the carrots, also half glass of water. Put the lid of the pan and let the carrots cook. When the water evaporates, saute the carrots with the remaining oil in it for a little longer.
• Soak the barberries beforehand. Mix half of the sugar, cardamom, barberries and saffron in a bowl and stir them. Stirring must be unstopped, as the barberries might burn easily.
• Now you need to remove the bitter taste of the silvered orange skin. To do so, you need to soak them into the water and exchange the water for several times. Then you need to do so by boiling water for almost 2 or 3 times. For the last time add 3-4 tbsp of sugar to its water and some saffron. Let the water evaporates a bit but not too much. Then discard the silvered orange skins and put the remaining juice aside, because you will need it later.
• Mix the chickens and cardamom mixture and the carrots content to the pan and stir fry them for a while. Then keep the content at hand to layer it in the rice pot. Taste the content and if it needs to be sweeter, use the sugary juice you have put aside. Remember that the contents need to be cooked in a lidded pan for about 15 minutes to become integrated well. Then add the soaked silvered nuts to it and stir fry a little longer.
• Wash the previous pot and again pour water into it and bring it to the boil. Clean the rice and wash it several times. Add the rice to the boiling water. Add a little bit of oil and salt to the rice to. For 5 minutes let the rice boils and then test some of it under your teeth. If the core is hard and the wrapping flesh is soft discard and rinse the rice.
• Wash the pot and dry it and again put it on the gas burner. Grease the pot bottom with a little oil and if you like crusty bottoms and tahdigs, cover the surface with potato round slices or a piece of bread. Place some of the rice in the pot and then a layer of chicken and the mixture. Continue the process until you are out of rice and chicken and cardamom mixture. The topping layer is white rice. Let the polo steams and then the sheer delicious and mouthwatering Shirin Polo is ready to be served. Pour the melted butter on the great and lovely polo. Yummy!

Tips for having a POFESSIONAL Shirin Polo

Follow the tips below and have an awesome shirin polo:

• If you are using silvered orange skin, only 50 g is enough. Too much of this ingredient can make your dish bitter.
• Remember to soak the rice and add some salt to it the night before. If you are running out of time, 3 to 4 hours is good.
• Wash the silvered almond and pistachio before using.
• Do not use too much syrup or chicken stock to prevent sticking of the rice seeds!

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