Shirazi Baked Saffron Polow with Spinach

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: ½ teaspoon ground saffron threads dissolved in 2 tablespoons hot water; ¼ cup candied orange peel, chopped; ½ cup plain milk; ½ teaspoon ground saffron threads dissolved in 2 tablespoons hot water; 3 eggs; 2 cups plain yogurt; 1 cup toasted pine nuts; 3 cups long-grain white basmati rice; 2 teaspoons salt; 1 teaspoon freshly ground black pepper; ⅔ cup melted butter, ghee or vegetable oil; ⅔ cup melted butter, ghee or vegetable oil; 1½ cups pitted prunes; 1 pound fresh baby spinach, washed and coarsely chopped; ¼ teaspoon ground nutmeg; ¼ teaspoon ground cinnamon; 1 teaspoon ground cumin; 4 cloves garlic, peeled and crushed; 2 medium onions, peeled and thinly sliced; ⅔ cup melted butter, ghee or vegetable oil

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 <

Asia
Iran
Main course
Side dish
Southeast Asia
Gluten-free
Vegetarian

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