Green rice (Zamarod pilaf زمرد پلو )

Green rice or herbed rice is popular in many countries. For example in Iran we make herbed rice with dill or other green rice which is mixture of fresh herbs including: coriander, parsley, dill, chives, fenugreek. In following photo you can see Persian herbed rice (Sabzi polow).

photo

Or there is a Mexican rice dish made with cilantro, and parsley. Among Indian rice dishes also are herbed rice meals.

My today recipe is Afghani green rice cooked in spinach and meat stock. In some versions of this rice dish there is a combination of spinach, dill and cilantro too. This gorgeous rice dish is called ‘ Zamarod pilaf’in native language.  ‘Zamarod زمرد’ means ‘Emerald’ the green precious gem stone. This rice dish is served in parties or wedding ceremonies.

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So, if you are or not Spinach lover, just give a try to this recipe and then you will just love it. Very tasty simple rice dish. The deep green colour of this rice comes from taking juice of blended spinach.

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Ingredients

  • 3 cups rice, soaked in salted water for 1-2 hours before cooking
  • 1 large bunch of fresh spinach, washed, drained and chopped
  • 1 large onion
  • 300g diced beef or lamb meat and broth, Cooked
  • 1 tsp cumin
  • Pinch of pepper
  • Salt to taste
  • Olive oil

How to make it?????

Wash the rice and soak in the salted water for 1-2 hours before cooking time.

In a pot with meat, add chopped onion, season with pepper. Pour water into the pot and cook it until tender. Keep some meat broth for mixing with spinach.

Heat the oil in a pan and sauté spinach for 2-3 minutes. Remove it from the heat. Add salt, cumin powder and meat broth to the fried spinach (for the extra flavour) and blend the spinach mixture well in blender. Use a sieve and strain it in order to separate juice from leaves. Now we have  spinach juice as a colouring agent for our rice.

Now for cooking rice, bring the water to a boil in a pot. Drain the salted water of rice and pour the rice into the boiled water. Allow to cook for 10 minutes. Remove from the heat. Use a colander and drain the rice.

Turn the rice back into the pot. Add spinach juice to the rice and mix it well. There is no necessity to use all of the spinach juice. Just add enough to give good green colour to the rice. Place the cooked meat among the rice. Cover the pot with a lid and allow to steam for 20 minutes.

Serve the rice with herbs or fresh vegetables .

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Green rice (Zamarod pilaf)

Ingredients

3 cups rice, soaked in salted water for 1-2 hours before cooking

1 large bunch of fresh spinach, washed, drained and chopped

1 large onion

300g diced beef or lamb meat and broth, Cooked

1 tsp cumin

Pinch of pepper

Salt to taste

Olive oil

How to make it?????

Wash the rice and soak in the salted water for 1-2 hours before cooking time.

In a pot with meat, add chopped onion, season with pepper. Pour water into the pot and cook it until tender. Keep some meat broth for mixing with spinach.

Heat the oil in a pan and sauté spinach for 2-3 minutes. Remove it from the heat. Add salt, cumin powder and meat broth to the fried spinach (for the extra flavour) and blend the spinach mixture well in blender. Use a sieve and strain it in order to separate juice from leaves. Now we have pure and filtered spinach juice as a colouring agent for our rice.

Now for cooking rice, bring the water to a boil in a pot. Drain the salted water of rice and pour the rice into the boiled water. Allow to cook for 10 minutes. Remove from the heat. Use a colander and drain the rice.

Turn the rice back into the pot. Add spinach juice to the rice and mix it well. There is no neccesity to use all of the spinach juice. Just add enough to give good green colour to the rice. Place the cooked meat among the rice. Cover the pot with a lid and allow to steam for 20 minutes. Serve the rice with herbs or fresh vegetables .

زمرد پلو

کته یا پلو سبز که از مخلوط سبزیجات با برنج درست میشه یک نوع غذای برنجی هست که در کشورهای مختلفی تهیه میشه. برای مثال در ایران خودمان چندین نوع سبزی پلو داریم که با شوید یا ترکیب سبزیجاتی که شامل جعفری – گشنیز- شوید و تره هستند درست میشه. در مکزیک سبزی پلویی دارن که با جعفری و گشنیز درست میشه – یا در هند چندین نوع سبزی پلو دارن.

یکی دیگه از سبزی پلوهای بسیار خوشمزه زمردپلو نام داره که نامش رو از رنگ سبز و زیبای اسفناج گرفته که در تهیه این پلو بگار میره و یاد آوره سنگ گرانقیمت زمرد است.

در بعضی از دستور تهیه های دیگر برای تهیه زمرد پلو اسفناج با شوید و گشنیز هم مخلوط شده است. امروز من هم طرز تهیه زمرد پلو را که از مخلوط اسفناج با عصاره گوشت تهیه میشه به اشتراک گذاشتم. بنابراین اگر کسی دوستدار اسفناج هست که عالیه ولی اگر هم نیستید بعد از خوردن این پلو حتمن طرفدارسرسخته اسفناج خواهید شد.

مواد لازم

سه پیمانه برنج

یک دسته بزرگ اسفناج شسته و خرد شده

یک عدد پیاز

سیصد گرم گوشت گوسفندی یا گوساله

یک ق چ زیره

نمک و فلفل

روغن زیتون

برنج را شسته و داخل آب نمک برای 2-1 ساعت قبل از پختن بخیسانید. داخل قابلمه گوشت را ریخته و همراه با پیاز خرد شده و کمی فلفل و آب به میزان لازم بپزید تا نرم شود. عصاره باقی‌مانده از گوشت را نگه دارید که در مرحله ی بعدی بکار خواهد آمد.

کمی روغن را در تابه گرم کنید و اسفناج را در تابه برای 2-3 دقیقه تفت داده و از روی گاز بردارید. در این مرحله نمک به میزان لازم – پودر زیره و عصاره گوشت را روی اسفناج ریخته و با هم مخلوط کنید و با میکسر آن را به صورت پوره درآورید. با استفاده از یک صافی پوره را از آب اسفناج جدا کنید. این عصاره زیباو خوشمزه عامل رنگ دهی پلو خواهد بود.

برنج را به مرحله آبکشی برسانید. سپس عصاره ی اسفناج را کم کم روی برنج ریخته و به آرامی برنج را هم بزنید تا به صورت یک‌دست سبز رنگ شود. (اگر دیدید برنج به اندازه کافی سبز رنگ شد دیگر نیازی نیست همه ی عصاره را استفاده کنید).

برنج را داخل قابلمه ریخته و گوشت پخته شده را در میان برنج قرار داده و بگذارید که برنج دم بکشد.

زمان سرو با سبزیجات مختلفی مثل گوجه – پیاز – شوید برنج را سرو نمایید.

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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