Hello Everyone & Happy Mehregan!
Have you heard of Mehregan? It’s the Persian Festival of Autumn, celebrating harvest season in ancient Persia. From almost 4th century BC, this day has been celebrated by Persians, and Zorostrians in particular to give thanks to God for being given food entering the cold months of the year. You could say it’s similar to Thanksgiving in the West. This was the tradition in ancient times. Nowadays, the tradition is still followed. Persians set colorful tables and all the family members gather around the table at lunch time and pray and eat together. Like almost all Persian festivals, this day is filled with dance, music, food and laughter!
This year I’ve joined a group of 27 awesome Persian bloggers to celebrate this festival. We all have posted Persian recipes on our blog simultaneously now, so please check them out as well, they all are a true inspiration to me:
Ahu Eats All Kinds of Yum Bottom of the Pot Café Leilee Della Cucina Povera Fae’s Twist and Tango Family Spice Fig and Quince Honest and Tasty Lab Noon Lucid Food Marjan Kamali My Caldron My Persian Kitchen Noghlemey Persian Spice Sabzi Blog Simi’s Kitchen The Saffron Tales The Salty Pear Spice Spoon The Unmanly Chef Turmeric and Saffron Veggiestan West of Persia Zozo Baking Coco in the Kitchen
Today’s recipe is called “Morasa Polow” which literally means “Jeweled Rice“. And I think by looking at it you can see why! It’s full of colourful ingredients which adorn the plain white basmati rice. This is one of the most beautiful dishes of the Persian cuisine and whoever has tried it, has fallen in love it! So I encourage you to definitely give this dish a go, you won’t regret it!
Noosheh Jan (=Bon Apetite)!! :)
2.5 cups plain white Basmati rice
1 white onion
1 double skinless chicken breast
1 teaspoon Curry powder
1 teapsoon Black pepper
Pinch of Salt
1/2 cup Blanched almonds
1/2 cup Blanched pistachios
1 cup Barberries
1/2 cup Rasins
1 cup Boiled sweetened orange peel, cut into strips
2 teaspoons Saffron, soaked in boiling water
Olive oil, for frying
1. Saute the onion in a pan, then add the chicken pieces with the curry powder, salt and pepper.
2. Cook the chicken until completely cooked through.
3. Rinse the rice a few times with cold water then add it to a pan with enough water to cover it completely and a pinch of salt. Let it boil on medium heat until it is al dente.
4. Drain the rice with cold water. Separate 1/3 of it in a bowl and add the saffron mixture to it. Mix well.
5. Fry the barberries in a pan for 3 minutes.
6. Fry the raisins in a pan for 3 minutes.
7. Now is assembly time! Put the chicken pieces in the bottom of your chosen dish.
8. Add white rice on top to completely cover it. Then decorate the top of the rice with the rest of the ingredients, in whatever shape you desire.