A Romantic Thanksgiving Dinner: Saffron Rice with Candied Barberries, Slivered Almonds & Pistachios

It wouldn’t be Thanksgiving in our home without my family’s favorite rice dish. Zereshk Polo or Saffron Rice with Candied Barberries, Slivered Almonds & Pistachios is a dish for all seasons and one my favorites to cook when entertaining. Although, this traditional dish is served with roasted chicken, it also pairs excellently with turkey.

Did you know that Iran is the largest producer of Zereshk or dried barberries? Barberries or the fruit from Berberis shrubs are generally red, but vary from coral to deep crimson, and they are tangy, tangy, tangy. In this dish their tart flavor is subdued by sautéing them in sugar, butter, and saffron.

You’ll love the bursts of sweet and tangy flavors in your mouth with the creamy rice grains, and the crunchy toasted almonds and pistachios – love at first bite!

Zereshk Polo: Saffron Rice with Candied Barberries, Slivered Almonds & Pistachios

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Filet Mignon & Yellow Split Pea Stew in a Saffron-Tomato Sauce

This stew requires just 20 minutes of prep time and then the stove does the rest (or pressusre cooker-you can use either for this recipe).  Hearty chunks of filet mignon mingle with yellow split peas and earthy spices like turmeric, and saffron.  It's a great meal for a chilly weeknight, but I also like to serve it when I have family & friends over for dinner.  While it's on the stove, I can do some last-minute cleaning or whip up a quick Cucumber-Yoghurt or Ma'ast-o-Khiar to serve it with.

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Saffron Rice

Chelow

4 Servings

Ingredients for Rice:

• 3 cups long-grain Basmati rice (white or brown)
• 4 cups water (6 cups, if cooking brown rice)
• 1/4 cup extra-virgin olive oil
• 2 tablespoons Saffron Emulsion
• 1 teaspoon kosher salt

Directions for Rice:

Whip out your rice cooker!  If you don’t own a rice cooker, please do yourself, better half, family, and friends a favor and get one.  Preferably, today. :)

The great thing about rice cookers is there's no need to watch over them since they come fully equipped with an automatic timer that clicks when the rice is ready.  Rinse 3 cups of Basmati rice directly in the rice cooker bowl, repeating a few times, until water is clear.

Add 4 cups of water (if cooking brown rice, use 6 cups of water), ¼ cup extra-virgin olive oil, and 1 teaspoon kosher salt. Place bowl into the rice cooker. Cover it, plug the cooker in, and press the switch to turn it on.  The switch will click, like a toaster, when the rice is done. 

A few easy tricks: 

1.) Use a non-stick spatula to gather the rice towards the middle of the pot, so you don’t end up with a little rice to go with all that “tadeeg” or crispy rice.  Unless that’s how you roll, of course.  The best tool for this trick is a plastic rice paddle that comes with most rice cookers. 

2.) Use the opposite end of a spoon to make a few holes in the rice to allow for steam to rise, allowing for a fluffy, not mushy outcome.  Place paper towel on top of bowl.  Cover with lid and continue to cook.

3.) If you’re a tadeeg-lover like me, follow this easy trick: for extra-crispy “tadeeg” or crispy rice, when the timer clicks off, turn it back on--setting it at level 1.  Ready to serve when switch clicks off.

Two simple ways to serve Persian Rice: 

1.) The traditional way is to place a round serving platter face-down on top of rice cooker bowl. Using oven mitten, hold platter down with thumbs and flip bowl over (in-ward) to serve crispy rice or “tadeeg“ face-up

2.) Or serve rice and tadeeg on separate platters.  Don’t worry, they won’t mind.  Using a spatula, transfer the rice to a flat serving platter.  In a small bowl, combine 1 cup of rice and 2 tablespoons of Saffron Emulsion.  Pour Saffron Rice on top creating a golden-yellow overlay. 

Smile.  You’ve just made Persian Rice!  Simple, wasn’t it?

Leek, Parsley, & Fenugreek Stew with Saffron Rice

Leek, Parsley, & Fenugreek Stew or "Khoresht Ghormeh Sabzi" is hands down my favorite Persian dish. Of all-time. Ever. This one was always the most fun to try and explain to friends. "Well, it kind of tastes like grass and beans. No, not that kind of grass, it's edible and delicious.  Really!" 

You may have memories of your mother spending hours in the kitchen preparing this dish for family and friends. Ah, and the aroma from the fresh herbs that generates an intoxicating smell in the house lasts for hours. Before I tried my hand at this dish, I thought it was virtually impossible to re-create the dish my mother had come to master over the years.  It's her signature dish, I can't possibly pull it off, right?  Wrong. What if I were to tell you that you could make this dish in about an hour or so?  Would you believe it? Are you willing to take me on for the challenge?  Great, let's do this!

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Boneless Chicken Kabob, Grilled Heirloom Tomatoes with Saffron Rice

Kabobs make outdoor entertaining festive and fun!  They’re a worldly recognized Middle Eastern food that is basically just grilled succulent chunks of meat on metal skewers.  See, it’s basic!  The kabobs can be easily assembled ahead of time, grilled to perfection in minutes and there’s little clean up.  Score! 

Grab your metal skewers or if you’re using thin wooden skewers, here’s a neat trick to keep you and your joojeh kabob out of harms way.  To keep wooden skewers from igniting over the flame, be sure to load them up with chunks of marinated chicken breast or whatever you happen to be grilling from tip to tip.  This way, there’s no need to bother soaking them in water.  Just load, set, grill.  Yum!

Joojeh Kabob Bedoon-e Ostekhan va Chelow

4 Servings

Ingredients for Marinade:

• 1 1/2 pounds chicken breast, cut into 2-inch cubes
• 1/3 cup extra-virgin olive oil
• 1 large red onion, julienne
• 2 large heirloom tomatoes, halved vertically
• 4 tablespoons saffron emulsion
• 1 teaspoon turmeric
• Juice from 3 limes
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

Directions for Marinade: 

In a large mixing bowl, combine poultry, olive oil, onions, saffron emulsion, turmeric, lime juice, and salt and black pepper.  Marinade for ½ hour – 3 hours, if desired.

Thread pieces of chicken on long, metal skewers.  If using leg, thigh, and wings; thread separately, as breast requires slightly less grilling. 

Thread tomatoes separately on thin metal skewers.  Drizzle with some extra-virgin olive oil.  Sprinkle with a pinch of salt and pepper.  

Grill over medium-low heat to desired doneness, about 1-2 minutes on each side.  Turning frequently.

 

And, grill tomatoes over low heat, 10 minutes.  Turning skewers frequently.

Ingredients for Rice:

• 3 cups long-grain Basmati rice (white or brown)
• 4 cups water (6 cups, if cooking brown rice)
• 1/4 cup extra-virgin olive oil
• 2 tablespoons Saffron Emulsion
• 1 teaspoon kosher salt

Directions for Rice:

Whip out your rice cooker!  If you don’t own a rice cooker, please do yourself, better half, family, and friends a favor and get one.  Preferably, today. :)

The great thing about rice cookers is there's no need to watch over them since they come fully equipped with an automatic timer that clicks when the rice is ready.  Rinse 3 cups of Basmati rice directly in the rice cooker bowl, repeating a few times, until water is clear.

Add 4 cups of water (if cooking brown rice, use 6 cups of water), ¼ cup extra-virgin olive oil, and 1 teaspoon kosher salt. Place bowl into the rice cooker. Cover it, plug the cooker in, and press the switch to turn it on.  The switch will click, like a toaster, when the rice is done. 

A few easy tricks: 

1.) Use a non-stick spatula to gather the rice towards the middle of the pot, so you don’t end up with a little rice to go with all that “tadeeg” or crispy rice.  Unless that’s how you roll, of course.  The best tool for this trick is a plastic rice paddle that comes with most rice cookers. 

2.) Use the opposite end of a spoon to make a few holes in the rice to allow for steam to rise, allowing for a fluffy, not mushy outcome.  Place paper towel on top of bowl.  Cover with lid and continue to cook.

3.) If you’re a tadeeg-lover like me, follow this easy trick: for extra-crispy “tadeeg” or crispy rice, when the timer clicks off, turn it back on--setting it at level 1.  Ready to serve when switch clicks off.

Two simple ways to serve Persian Rice: 

1.) The traditional way is to place a round serving platter face-down on top of rice cooker bowl. Using oven mitten, hold platter down with thumbs and flip bowl over (in-ward) to serve crispy rice or “tadeeg“ face-up 

 

2.) Or serve rice and tadeeg on separate platters.  Don’t worry, they won’t mind.  Using a spatula, transfer the rice to a flat serving platter.  In a small bowl, combine 1 cup of rice and 2 tablespoons of Saffron Emulsion.  Pour Saffron Rice on top creating a golden-yellow overlay. 

Smile.  You’ve just made Persian Rice!  Simple, wasn’t it?

Kabobs are also great when paired with a simple and delicious salad, called Salad Shirazi.  

Salad Shirazi

4-6 Servings

Ingredients:

• 1 English cucumber or 4 baby kosher cucumbers, rinsed, chopped
• 3 firm medium Roma tomatoes, rinsed, chopped
• 1 small red onion, chopped
• Juice from 2 lemons
• 2 tablespoons extra-virgin olive oil
• 1/2 cup flat leaf parsley, rinsed, chopped
• 1/4 cup dried mint 
• 1/2 teaspoon cumin (optional)
• Kosher salt and freshly ground black pepper to taste

Directions:

Combine all ingredients in a medium-sized serving bowl.  Add salt and pepper to taste.  Refrigerate until ready to serve.

 

Serving Suggestion:  May also be served with lavash or pita bread as a substitute for rice if you’re being carb-conscious. Garnish palette with grilled tomato and fresh herbs. 

Wine-Pairing Suggestion: Try a sweet Riesling or Albarino.  

Provided by HelloVino.com