Polo Shabati (Persian Shabbat Rice With Beef and Dried Fruit)
Photography by Armando Rafael, Food Styling by Rebecca Jurkevich, Prop Styling by Vanessa Vazquez.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jewishfoodsociety.org.
Cooking tools:
- Dutch oven
- Stockpot
- Colander
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Stove
- Slotted spoon
- Spatula
- Spoon
- Kitchen towel
Ingredients
- 1 whole beef tongue or 3 pounds beef chuck meat, cut into 1-2 inch pieces
- ¾ cups plus 2 teaspoons Kosher salt, divided
- ½ teaspoon ground black pepper
- 4 bone-in skin-on chicken quarters
- 4 cups basmati rice, soaked in water for 30 minutes, then drained and rinsed
- 1 ½ cups canola oil, plus more
- 1-2 russet potatoes, peeled and cut crosswise into ¼ inch pieces
- 2-3 quinces or beets whole, peeled
- 1-2 teaspoons ground cinnamon
- 1 cup pitted dried dates
- 1 cup pitted prunes
- ½ cup golden raisins
- ½ cup dried cherries
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