Khorasan Polao

Background and Description

Khorasan Polao is a traditional Middle Eastern dish known for its aromatic flavors and rich history. This dish traces its roots back to the Khorasan region, which was a historical area encompassing parts of present-day Iran, Afghanistan, and Central Asia. Khorasan was a significant cultural and trade hub during the medieval Islamic period, and its culinary traditions were influenced by various cultures and spices that passed through this region.

The main ingredient in Khorasan Polao is khorasan wheat, also known as Kamut, which is an ancient grain known for its nutty flavor and chewy texture. This dish typically features a blend of spices, vegetables, nuts, and occasionally meat, making it a hearty and satisfying meal perfect for family gatherings and celebrations.

Ingredients

• 2 cups Khorasan wheat
• 500g chicken, cut into pieces
• 1 large onion, finely sliced
• 4 cloves of garlic, minced
• 1 tablespoon ginger, minced
• 1 cup plain yogurt
• 2 carrots, julienned
• 1 cup peas
• 1/2 cup almonds, blanched and slivered
• 1/2 cup raisins
• 1 stick of cinnamon
• 1 teaspoon cumin seeds
• 4 green cardamom pods
• 4 cloves
• 2 bay leaves
• 1/4 teaspoon saffron, soaked in 2 tablespoons warm water
• Salt to taste
• Black pepper to taste
• Cooking oil
• 4 cups water

Preparation

Start by washing the khorasan wheat thoroughly under running water. Soak it for at least 8 hours or overnight to ensure it cooks evenly. This ancient grain takes longer to cook due to its dense nature, so the soaking step is crucial.

In a bowl, mix the chicken pieces with yogurt, garlic, and ginger. Season with salt and black pepper. Let it marinate for at least 30 minutes to an hour. This helps tenderize the meat and infuse it with flavor.

Cooking Process

Step 1: Cooking the Chicken

In a large pot or Dutch oven, heat some oil over medium heat. Add the cinnamon stick, cumin seeds, cardamom pods, cloves, and bay leaves. Fry the spices until they become aromatic.

Add the marinated chicken to the pot, along with the onions. Cook until the onions are translucent and the chicken is browned on all sides.

Step 2: Preparing the Rice

Drain the soaked khorasan wheat and add it to the pot with the chicken. Stir to combine, ensuring the grains are coated with the spices.

Add water to the pot, bringing it to a simmer. Once simmering, reduce the heat, cover, and cook for about 40-50 minutes, or until the khorasan wheat is tender. If needed, add more water a little at a time as the grain soaks it up.

Once the khorasan is nearly cooked, incorporate the carrots, peas, almonds, and raisins. They add a lovely sweetness and texture contrast to the dish.

Step 3: Final Touches

As the final touch, drizzle the saffron infused water over the top of the dish. This gives the polao a fragrant and vibrant yellow hue that is both appealing and aromatic.

Cover and let it steam for an additional 10-15 minutes. This will ensure all flavors meld together beautifully.

Serving and Enjoying Khorasan Polao

When ready to serve, gently fluff the khorasan polao with a fork, distributing the vegetables and nuts evenly. Consider serving it on a large platter so everyone can appreciate its beauty and vibrant colors.

Khorasan Polao is typically enjoyed with a side of yogurt or a simple green salad to balance the flavors. It can also be accompanied by naan or flatbreads.

This dish is best enjoyed with loved ones, sharing the rich history and flavors that have traveled through centuries to reach your table.