Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, tabrizi advieh polow (pilaf). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Tabrizi advieh polow (pilaf) is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. Tabrizi advieh polow (pilaf) is something that I’ve loved my entire life. They’re nice and they look fantastic.

Advieh polo or Advieh berenj: This is a blend for rice (berenj) or pilafs (polo or polow). It is a simpler blend with more floral aroma from the dried rose Advieh - warm, aromatic and easy homemade Persian spice mixes for spicing up all your delicious Persian recipes. Pilaf is a staple of Middle Eastern cuisine, a dish made with rice, cracked wheat, couscous, or bulgur.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook tabrizi advieh polow (pilaf) using 13 ingredients and 39 steps. Here is how you cook that.

The ingredients needed to make Tabrizi advieh polow (pilaf):

1. Make ready 3 cups rice (If you have Persian rice would be lovely due to it's aroma and good quality)
2. Make ready 2 slices chicken breast, boneless and skinless
3. Make ready 1 large onion, finely chopped
4. Get 1 large potato, peeled and sliced
5. Take 1 lime or lemon
6. Prepare 2 tbsp tomato paste
7. Make ready 4 tbsp Persian saffron water
8. Take 3 tbsp advieh (mixed spices for polow/pilaf)
9. Take 4 tbsp barberry (zereshk)
10. Take 3 tbsp almond flakes
11. Make ready 2 tbsp chopped pistachio
12. Take to taste Salt and pepper
13. Get Vegetable oil

This spice blend adds a unique depth of flavor to the steamed white rice to create the Aromatic Rice that I serve with my Khoresh gheymeh. #عدس_پلو برای دو نفر:پلوهای مخلوط جز غذاهای پرطرفدار ایرانی هستن و از بین این پلو های مخلوط، عدس پلو یکی از پرطرفدارتریناست عدس پلو رو معمولا با مرغ یا گوشت. Advieh is comparable to a mild garam masala — fragrant, a little sweet, and gently warming rather than spicy. Look for advieh at Iranian grocery stores, or make your own. Najmieh Batmanglij has recipes in her A Taste of Persia and Food of Life cookbooks, and My Persian Kitchen has a recipe online.

Instructions to make Tabrizi advieh polow (pilaf):

1. Heat the oil in a pan and sauté onion until soft and slightly change colour.
2. Heat the oil in other pan, add diced chicken,
3. Season with salt and pepper. Fry until change the colour,
4. Then add tomato paste. Fry for 1-2 minutes.
5. Next, add fried onion, lemon juice,
6. 2 tbsp saffron water and ½ cup water to the chicken and allow to cook until reduce the juice. Set aside.
8. Soak the rice in salted water for 1 hour. Bring the water to a boil. Drain the salted water and pour rice inside the boiled water and cook for 10 minutes. Then using a colander and drain it.
9. Pour some oil in the pot, layer sliced of potato at the bottom of pot.
10. Layer it with half of the drained rice.
11. Sprinkle some of spices. Repeat process withe remaining of the rice and sprinkle some spices.
12. At the end pour remaining of saffron water top of rice.
13. Cover the pot with a lid and allow to cook the rice on a medium to low heat for 30-40 minutes.
14. Meanwhile, in a pan with 1 tbsp water, 1 tbsp oil, add chopped pistachio, almond flakes and barberry (zereshk) and fry for a minute.
16. Once the rice is cooked, serve the rice and at the bottom of the pot you will have crispy slices of potatoes that are soooo tasty.
19. Serve the rice with chicken stew, garnish with fried nuts and fried potatoes from bottom of the pot.
34. Ingredients
39. Ingredients

Advieh is an aromatic Persian Spice Mix used extensively in Persian Cuisine. For eg, Advieh for polow (rice) tends to be simpler, fragrant and sometimes even a little sweet, especially when used in recipes like Morasa Polow (Persian Jewelled. Pilaf was known to have been served to Alexander the Great at a royal banquet following his capture of the Sogdian capital of Marakanda (modern Samarkand). Tony Tan recalls that Melbourne's Shakahari restaurant showed how the spices of Asia and Africa could be used to breathe life into staples such as lentils and rice. Pilaf is a dish in which rice is cooked in a seasoned broth.

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