Name: Shirazi Baked Saffron Polow with Spinach
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: Servings: 6
Cuisine: Iranian
Ingredients: ⅔ cup melted butter, ghee or vegetable oil; 2 teaspoons salt; ¼ teaspoon ground nutmeg; ¼ cup candied orange peel, chopped; 1 teaspoon freshly ground black pepper; 1 teaspoon ground cumin; ¼ teaspoon ground cinnamon; 4 cloves garlic, peeled and crushed; 3 eggs; 2 cups plain yogurt; 1 cup toasted pine nuts; 3 cups long-grain white basmati rice; ½ cup plain milk; ½ teaspoon ground saffron threads dissolved in 2 tablespoons hot water; 1 pound fresh baby spinach, washed and coarsely chopped; 2 medium onions, peeled and thinly sliced; 1½ cups pitted prunes

Preparation info

Servings:
6

Difficulty
Medium
Ready in
2 hr 30

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

Shiraz, on the lowlands of the Zagros Mountains, is famous for its poets, its wine and this rice casserole.

Ingredients

⅔ cup melted butter, ghee or vegetable oil
2 medium onions, peeled and thinly sliced
4 <

Method

Heat 2 tablespoons butter in a wok or deep skillet over medium heat. Add the onion and fry for 15 minutes, until golden brown. Add garlic and cumin, and stir-fry for 1 minute. Add the cinnamon, nutmeg and spinach, cover, and cook for 5 minutes until spinach is wilted. Add the

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Ingredients

Method

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