Zereshk Polo Burrito

Name: Zereshk Polo Burrito
Prep time: 24 min
Cook time: 114 min
Total time: 163 min
Yield: 4
Ingredients: 2 Boneless chicken thighs or breasts; 1/2 Yellow onion; 1 tbsp Tomato paste; 1/2 tsp Turmeric; to taste Salt; to taste Black pepper; 1/2 cup Water or chicken broth; 3 tbsp (2 tbsp for the chicken + 1 tbsp Bloomed saffron; 1.5 cup (about 280 g) Basmati rice; 3/4 cup Barberries; 1 tbsp, plus more for the griddle Butter; 1–2 tsp Sugar; 1/2 cup Greek yogurt; 1/3 cup Cucumber; 1 tbsp Dried mint; 1 pack Lavash; 1 Shredded lettuce; a little Oil

Recipe by Casey Coulter (@caseycooks_sd) on Instagram · View original post

4.5/10 · PopularityBased on the original Instagram post’s likes and comments.

A crispy grilled lavash wrap filled with saffron chicken, barberry rice and mast-o khiar — a great way to turn leftover zereshk polo into lunch the next day.

Health score 5.7/10
138 min
Prep 24 min
Serves 4
Medium
708 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

Boneless chicken thighs or breasts2
Yellow onionsliced1/2
Water or chicken broth1/2 cup
Basmati riceabout 70 g per person1.5 cup (about 280 g)
Barberriessoaked in water for 15 minutes, then rinsed3/4 cup
Butterfor the barberries and for greasing the griddle1 tbsp, plus more for the griddle
Greek yogurt1/2 cup
Cucumberfinely diced1/3 cup
Lavash1 pack
Shredded lettuce1

You probably have these

Tomato paste1 tbsp
Turmeric1/2 tsp
Saltused in the chicken, the rice and the mast-o khiarto taste
Black pepperused in the chicken and the mast-o khiarto taste
Bloomed saffron3 tbsp (2 tbsp for the chicken + 1 tbsp
Sugar1–2 tsp
Dried mint1 tbsp
Oila little

Method

Season the chicken with turmeric, salt and black pepper.
Sauté the onion in a little oil until softened.
Add the chicken and brown on both sides.
Add the tomato paste and cook for 1–2 minutes.
Add the water or broth and the saffron, cover and simmer until the chicken is tender and cooked through, 45–60 minutes.
Remove the chicken and slice or shred it.
Rinse the rice until the water runs mostly clear.
Soak the rice in salted water for 20–30 minutes.
Parboil the rice in salted boiling water for about 6–7 minutes.
Return the rice to the pot and steam until fluffy, about 15 minutes.
Soak the barberries in water for 15 minutes, then rinse.
Sauté the barberries in butter over low heat for about 30 seconds.
Add the sugar and saffron and remove from the heat.
Mix the barberries into some of the rice.
Mix the yogurt, cucumber, mint, salt and black pepper.
Spread the mast-o khiar over the lavash.
Layer with the chicken and barberry rice.
Add the lettuce.
Fold in the sides and roll tightly.
Place seam-side down on a lightly buttered or oiled griddle.
Grill on both sides until golden and crispy.