Pomegranate Rice انار پلو

Pomegranate rice انار پلو is one of the ceremonial meals for an especial night in Iranian calendar which is called Yalda night شب یلدا.

Yalda ( on December 21) is one of traditional events in Iran which marks as longest and darkest night of the year. In other countries like: Afghanistan, Tajikistan, Uzbekistan, Turkmenistan are also celebrating Yalda night.

Every year, on December 21, Iranians around the world celebrate the arrival of winter, or the last evening of the Autumn season and first day of three months Winter. .The celebration of Yalda night is coming from the ancient time. Ancestors of Persians believed in this nigh the force of evil power was at the pick but next day after Yalda belonged to the Lord of Wisdom and is the victory of light over darkness .

Yalda night is one of the most ancient Persian festivals.

There are special recipes for this night such as following rice dish, anaar polo. There are different recipes like Shirazi anaar polo or Qazvini anaar polo. This meal is a combination of Rice with pomegranate, pistachio and raisins and fried meatballs. It is heavenly delicious, colourful and full of flavour meal. Believe me this dish is a MUST and you need to try 😊

Pomegranate Rice انار پلو

  • 3 cups rice, washed and soaked in salted water for 1 hour
  • 300 g ground beef,lamb or turkey
  • 1 large onion, grated
  • 1½ cups deseeded pomegrante seeds
  • ⅓ cup silvered pistachio
  • ½ cup raisins, washed
  • 2 tbsp freshly chopped coriander leaves
  • 1 tbsp saffron water
  • 1 tsp ground coriander seeds
  • salt and pepper to taste
  • Butter or olive oil
  1. In a bowl, add ground beef and grated onion. Season with salt and pepper. Combine it very well and form the meat mixture into small balls.. Fry meatballs in a pan until golden brown, set aside.



  2. Heat the oil in a pan, add raisins and sauté for 2 minutes. Add silvered pistachio, chopped coriander leaves, and pomegranate seeds and keep stirring for 3 minutes. Remove from the heat and set aside.



  3. Next, wash the rice and Soak the rice in water and 1 tbsp salt for 1 hour befoe cooking. Bring water to a boil, drain salted water of rice and pour the rice into the boiled water. Boil the rice for 10 minutes over medium heat or until tender.

    Then, Place a colander in the sink. Drain parbooiled rice in the colander and rinse with tap cold water.

    Pour some oil in the pot, place a piece of Tortilla bread on the bottom of pot,



  4. Add a layer of rice top of the bread. Then sprinkle 2 scoops of sautéed pistachio mixture and saffron water over the rice . repeat same procese utnil all ingredients finsh.



  5. Cover the pot with a napkin and a lid. Over medium low heat, cook the rice for 30-35 minutes.

    Once rice is ready, serve it on a plate with fried meat balls and tahdig (crunchy bread from bottom of pot).



 

 انار پلو

انار پلو یکی از غذاهای سنتی هست که برای شب یلدا تدارک دیده میشود. شب یلدا در تقویم ایرانی به عنوان بلندترین و تاریک ترین شب سال ذکر شده است. در این شب افراد خانواده و دوستان تا نیمه شب به شادی و خواندن دیوان حافظ می پردازند همراه با غذاهای لذیذ سنتی برای شب یلدا و میوه هاو آجیل مخصوص این شب –

دستور غذای پیش رو فوق العاده خوشمزهپر از رنگ های شاد و مزه. ترکیب این پلو با کوفته قل قلی های سرخ شده مزه ی بی نهایت مطبوعی را بوجود میاورد و باید حتمن امتحان کنید.

مواد لازم

سه پیمانه برنج

سیصد گرم گوشت چرخ کرده

یک عدد پیاز رنده شده

یک و نیم پیمانه دانه انار

یک سوم پیمانه پسته خلالی

نصف پیمانه کشمش

دو ق غ گشنیز خرد شده

یک ق چ پودر تخم گشنیز

نمک و فلفل به میزان لازم

زعفران دم کرده

کره یا روغن زیتون

 

طرز تهیه

ابتدا گوشت چرخ کرده را با پیاز رنده شده – نمک و فلفل مخلوط کنید و گوشت را به صورت کوفته های ریز در آورید. در ورغن سرخ کنید تا رنگ گوشت برگشته و خوب سرخ شوند. کوفته ها را برای آخر کار نکه دارید.

مقداری روغن را در تابه گرم کرده و کشمش ها را بیفزایید. 3-2 دقیقه تفت دهید. سپس پسته های خلال شدهگشنیز خرد شده و دانه های انار را نیز بیفزایید و برای 3 دقیقه ی دیگر تفت داده و سپس از روی حرارت بردارید.

برنج را به مرحله ی آبکش برسانید. ته دیگ نان یا سیب زمینی را در قابلمه گذاشته و یک لایه از برنج آبکش شده را روی ته دیگ بریزید و روی برنج 3-2 ق غ از مخلوط پسته و آب زعفران پخش کنید. باز یک لایه برنج و یک لایه از مخلوط پسته و برنج را دم کنید.

برنج آماده شده را با کوفته های سرخ شده سرو کنید.

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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