Shooshtari Polo | The Sofreh of a Thousand and One Cities; Lost Flavors

Name: Shooshtari Polo | The Sofreh of a Thousand and One Cities; Lost Flavors
Prep time: 5 min
Cook time: 65 min
Total time: 70 min
Yield: 4
Ingredients: 1 onion; 500 g chicken pieces; 1 salt; 1 turmeric; 1 black pepper; 60 ml oil; 170 g cooked black-eyed peas; about 360 g rice; 60 g dill; 1 saffron

Recipe by مزه‌های گمشده | امید شریف (@omiid_sharif) on Instagram · View original post

5.5/10 · PopularityBased on the original Instagram post’s likes and comments.

One of the many ways to make Shooshtari polo, from Sardarabad (Sorkuh) in Shushtar, Khuzestan: onion and chicken fried with turmeric, layered with white rice, black-eyed peas, dill, oil and saffron, then steamed with seven holes.

Health score 6.5/10
70 min
Prep 5 min
Serves 4
Medium
930 kcal

Add every ingredient to your shopping list in one tap

Sabad compares each item’s price across online stores.

Open in Sabad

Web appfor iPhone

Ingredients

onion1
chicken pieces500 g
cooked black-eyed peaspre-cooked170 g
riceNot given in the recipe — about 90 g per personabout 360 g
dill60 g

You probably have these

saltto taste1
turmeric1
black pepperto taste1
oilfor frying and for layering60 ml
saffron1

Method

Fry the onion and the chicken pieces with salt, turmeric and pepper in oil.
Add the pre-cooked black-eyed peas to the chicken and onion.
Cook the rice until it reaches the straining (abkeshi) stage.
Layer everything in the pot: white rice, the chicken and bean mixture, dill, oil and saffron.
Cover the pot and steam the rice (dam keshidan), making seven holes in the rice.

Cook it step by step in Sabad

Watch how it’s made in the original video