Estonian-inspired Zereshk Polow

Ingredients

In this Estonian-inspired version of Zereshk Polow, we incorporate Estonian flavors by adding tart berries, such as lingonberries or cranberries, to the dish. This addition brings a unique tanginess that complements the traditional Iranian flavors of saffron, cinnamon, and cardamom. We alse have the original recipe for Zereshk polow, so you can check it out.

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 4 cups (950ml) water 4 cups (950ml) water
• 1 teaspoon saffron threads 1 teaspoon saffron threads
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons butter 2 tablespoons butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup (150g) dried tart berries (lingonberries or cranberries) 1 cup (150g) dried tart berries (lingonberries or cranberries)
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 10g, 4g
• Carbohydrates (total, sugars): 70g, 10g
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Drain well.
2. 2.
   In a small bowl, soak the saffron threads in 2 tablespoons of hot water for 10 minutes.
3. 3.
   In a large pot, bring the water to a boil. Add the drained rice, soaked saffron threads with water, ground cinnamon, ground cardamom, and salt. Stir well, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is cooked and fluffy.
4. 4.
   In a separate pan, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
5. 5.
   Add the chicken pieces to the pan and cook until they are no longer pink in the center.
6. 6.
   Stir in the dried tart berries and cook for an additional 2 minutes.
7. 7.
   Once the rice is cooked, fluff it with a fork and transfer half of it to a serving dish. Top with half of the chicken and berry mixture. Repeat the layers with the remaining rice, chicken, and berries.
8. 8.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Saffron — To enhance the flavor and color of saffron, crush the threads slightly before soaking them in hot water.
• Tart berries — If you can't find dried tart berries, you can substitute them with fresh or frozen lingonberries or cranberries. Adjust the cooking time accordingly.

Tips & Tricks

• Soaking the saffron threads in hot water helps release their flavor and color.
• Be careful not to overcook the rice, as it should be fluffy and separate.
• Adjust the amount of spices according to your taste preferences.
• Serve the dish with a side of yogurt or cucumber salad to balance the flavors.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Estonian-inspired Zereshk Polow as a main course, accompanied by a fresh salad or yogurt on the side. Garnish with additional fresh parsley for a pop of color.

Presentation advice

To enhance the presentation, you can sprinkle some additional saffron threads on top of the rice before serving. The vibrant yellow color of the saffron will add visual appeal to the dish.