• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Shereen Polo (Almond, Carrot, Orange Pilau)

  • Recipe Submitted by on

Category: Candy, Vegetarian

 Ingredients List

  • --------------------------------SUGAR SYRUP--------------------------------
  • 1/2 ts Sugar
  • 1/2 ts Whole saffron
  • 1/4 ts Ground cardamom
  • 2 tb Oil
  • 3 c Carrots, julienned
  • 1/2 c Dried orange peel slivers
  • Water, boiling
  • 1/2 c Water
  • 1/2 c Almonds, blanched, slivered
  • 2 tb Rose water, or to taste
  • 3 tb Shelled pistachios


2 c Raw rice, well rinsed
1 ts Salt
4 c Water, hot
5 tb Oil
1/4 ts Ground turmeric
2 tb Water

1. Grind the 1/2 teaspoon of sugar and the whole saffron together, using
a mortar and pestle, until they are quite fine. Add the cardamom and grind
everything together smoothly. Set aside. 2. Heat the oil in a pan, add the
carrots, and stir-fry over low heat for about 6 minutes, stirring
frequently to brown them slightly. Set aside in the pan. 3. Cover the
orange peel with boiling water for 2 minutes. Drain and set aside. 4. Put
the 1 cup of sugar and the 1/2 cup of water in a pan and simmer over
moderate heat for 2 minutes to dissolve the sugar. Add the almonds, cooked
carrots, and orange peel and continue cooking for 2 minutes more. 5. Remove
the melange from the heat and stir in the rose water, pistachios, and the
saffron mixture. Set aside. 6. To prepare the rice, cover it with cold
water and salt; let it soak for 1/2 hour. Pour off nearly all the lightly
salted water, leaving about 1/2 cup. Bring the 4 cups of water to a boil
over moderate heat, and add the rice and remaining liquid. Cook for 8
minutes, drain, and rinse under cold water. Drain and set aside briefly. 7.
Put 3 tablespoons of the oil in a large enough pan with the turmeric. Shake
the pan briskly to mix. Pour in the rice to cover the oil and shape the
top into a pyramid. Cover the pan and cook over low heat for 10 minutes. 8.
Uncover and sprinkle the remaining 2 tablespoons of oil and 2 tablespoons
of water over the rice. Cover the pan with a cloth kitchen towel and the
pan cover. Cook over very low heat for 1/2 hour to allow the rice crisp
(tadiq) to form. Some cooks let the tadiq form by cooking for 1 hour but
the lesser time seems to work. Serve the rice on a platter, decorated
around the top with pieces of tadiq, which must be scooped from the pan
bottom. The warm sugar syrup melange is served separately. Each diner
spreads as much melange as he or she wants over the rice. Serve warm with
the chicken stew (Albaloo Polo)

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