Polo (Iranian name for cooked long grain rice): First, soak the long-grain rice in water for about half an hour, then drain. In a saucepan, boil salted water, add the long grain rice and cook until half done. Pour into a sieve. Melt a little butter in the saucepan, add the half-cooked long grain rice so that it does not burn, add a little water. Close the lid and cook the long grain rice in steam. It is best to wrap a kitchen towel around the lid.

In the meantime, put pieces of the cut chicken with chopped onion in a frying pan and sauté. Put some saffron in a small water glass form and steep like a tea. Saffron water and paradeis pulp to the chicken form, turn parts regularly to the other side so that they take a nice orange-yellow color, add a little more water as needed and cook chicken in it with the lid closed.

Soak sereshk in water for about half an hour, drain. Melt butter in a frying pan, fry sereshk in it, but without turning the berries black.

Put some of the cooked long grain rice in a small bowl, mix it with newly prepared saffron water so that it takes on a golden yellow color.

Arrange the cooked chicken pieces on a plate, pour the long grain rice over it like a hill and decorate it with the saffron rice and the sereshk.

Sereshk Polo

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