Video and recipe by Aashpazi
This rice with chicken and beans recipe contains high amounts of vitamins and minerals. Polo Shooshtari is very high in vitamin B6. It also contains about 6 percent vitamin A and vitamin C. It is a good source of iron and niacin too. Polo Shoushtari has more than 27 percent iron and about 11 percent calcium. Polo Shoushtari is a good source of protein too. One serving of it (100g) has more than 20g protein. Both chicken and black eyed peas are great sources of protein, and both contain good amounts of niacin. 3.5 oz (100g) of Polo Shoushtari has 244 calories (59 calories from fat), 6.5g fat, 1.6g saturated fat and 46mg cholesterol. One serving size (100g) has 28.4g total carbohydrates and 323mg potassium. Another good point of Polo Shoushtari is its low amount of sugar.
- 2 lbs (907g) Boneless Chicken Breast
- 2 Cups Rice
- 8 oz (227g) Black Eyed Peas
- 1 Onion
- 1 Bunch Dill (3 oz)
- 5 Tbsp Vegetable Oil
- 1/4 Tsp Saffron Salt, Black Pepper
1- Soak the rice in 4 cups of water and 2 tbsp salt for 12 hours.
2- Soak the black eyed peas in 1.5 cup of water for 12 hours.
3- Dice the onion.
4- Mince the dill.
5- Soak the saffron in 1 Tbsp Boiling water for half an hour.
6- Slice the chicken breast to small pieces.
1- Transfer the soaked peas to a pot using a strainer spoon.
2- Add enough water to cover the peas.
3- Cover the pot with a lid (leave a crack open for steam to escape), simmer for an hour over medium heat. (Check occasionally, add more water if needed).
4- In a separate pot, fill with water and bring to a boil.
5- Drain the soaked rice and transfer to the boiling water.
6- Over medium heat, simmer the rice until tender.
7- Fry the diced onion in 2 tbsp vegetable oil until translucent.
8- Add the sliced chicken breasts to the onions and continue frying.
9- Add salt, black pepper and saffron to the pot and add water.
10- Cover the pot with lid and simmer for 15 minutes over medium heat.
11- Add the cooked black eyed peas and minced dills to the chicken mixture and stir well.
12- Drain the tendered rice and rinse few times with cold water.
13- In a large pot, Grease the surface with vegetable oil.
14- Add a layer of rice and spread to cover the surface of the pot.
15- Cover the rice with a layer of the chicken mixture.
16- Add another layers of rice followed by the chicken mixture few times more.
17- Mix a 2 tbsp water with 2 tbsp vegetable oil and pour into the pot.
18- Cover the pot with napkin and a lid.
19- Over low heat, cook the rice for 45 minutes.