Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, tabrizi advieh polow (pilaf). One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Tabrizi advieh polow (pilaf) is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Tabrizi advieh polow (pilaf) is something that I’ve loved my whole life. They’re nice and they look fantastic.

Advieh polo or Advieh berenj: This is a blend for rice (berenj) or pilafs (polo or polow). It is a simpler blend with more floral aroma from the dried rose Advieh - warm, aromatic and easy homemade Persian spice mixes for spicing up all your delicious Persian recipes. Advieh is an aromatic Persian Spice Mix used extensively in Persian Cuisine.

To get started with this recipe, we must first prepare a few ingredients. You can have tabrizi advieh polow (pilaf) using 13 ingredients and 39 steps. Here is how you can achieve it.

The ingredients needed to make Tabrizi advieh polow (pilaf):

1. Get 3 cups rice (If you have Persian rice would be lovely due to it's aroma and good quality)
2. Take 2 slices chicken breast, boneless and skinless
3. Prepare 1 large onion, finely chopped
4. Get 1 large potato, peeled and sliced
5. Take 1 lime or lemon
6. Get 2 tbsp tomato paste
7. Prepare 4 tbsp Persian saffron water
8. Get 3 tbsp advieh (mixed spices for polow/pilaf)
9. Get 4 tbsp barberry (zereshk)
10. Take 3 tbsp almond flakes
11. Get 2 tbsp chopped pistachio
12. Get to taste Salt and pepper
13. Prepare Vegetable oil

This warming, Persian advieh spice blend is crafted with black peppercorns, toasted cumin, ground lime, nutmeg, and rose petals and totally salt free. This warming, Persian advieh spice blend is subtly layered with complex flavors. Not too sweet and not too spicy, this classic blend is meant for khoresht. This rice pilaf is famed for its thick, crisp tah dig crust and crown of sweet garnishes.

Instructions to make Tabrizi advieh polow (pilaf):

1. Heat the oil in a pan and sauté onion until soft and slightly change colour.
2. Heat the oil in other pan, add diced chicken,
3. Season with salt and pepper. Fry until change the colour,
4. Then add tomato paste. Fry for 1-2 minutes.
5. Next, add fried onion, lemon juice,
6. 2 tbsp saffron water and ½ cup water to the chicken and allow to cook until reduce the juice. Set aside.
8. Soak the rice in salted water for 1 hour. Bring the water to a boil. Drain the salted water and pour rice inside the boiled water and cook for 10 minutes. Then using a colander and drain it.
9. Pour some oil in the pot, layer sliced of potato at the bottom of pot.
10. Layer it with half of the drained rice.
11. Sprinkle some of spices. Repeat process withe remaining of the rice and sprinkle some spices.
12. At the end pour remaining of saffron water top of rice.
13. Cover the pot with a lid and allow to cook the rice on a medium to low heat for 30-40 minutes.
14. Meanwhile, in a pan with 1 tbsp water, 1 tbsp oil, add chopped pistachio, almond flakes and barberry (zereshk) and fry for a minute.
16. Once the rice is cooked, serve the rice and at the bottom of the pot you will have crispy slices of potatoes that are soooo tasty.
19. Serve the rice with chicken stew, garnish with fried nuts and fried potatoes from bottom of the pot.
34. Ingredients
39. Ingredients

See the recipe for Shirin Polow »Todd Coleman. Pilaf is a staple of Middle Eastern cuisine, a dish made with rice, cracked wheat, couscous, or bulgur. However, rice is the most commonly used ingredient, combined with meat, vegetables, dried fruits, and spices, simmered together in a flavored broth. In Turkey, pilaf can be both a side dish and the main. Tony Tan recalls that Melbourne's Shakahari restaurant showed how the spices of Asia and Africa could be used to breathe life into staples such as lentils and rice.

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