Shirini Polo is a traditional Persian rice dish that is typically served during the celebration of Noruz (New Year) on the vernal equinox. In fact, one of my earliest memories is eating Shirini Polo and Mast with my entire family in the spring… good times. Making it is somewhat time-intensive, but it’s well worth the effort. Usually, spiced meatballs or chicken is used in this dish, but I whipped up an awesome tofu marinade for Shirini Polo when I made it for a couple of my Vegetarian friends. In fact, the tofu is so good; I dare to say it’s much better than chicken or meatballs could ever be!

Making Shirini Polo is done in several steps most Americans are not used to, so I will try to make it sound as simple as possible for you.

                First, let’s make the marinade for the tofu:

Ingredients:

- 1 block Firm or Extra Firm Tofu
- 1 quart of Vegetable Broth
- 1 tbsp Cinnamon (or one stick)
- 1 tbsp Curry Powder
- 1 tbsp crushed or sliced Gingerroot (or 1 tsp of powdered)
- 1 clove of Garlic, sliced
- Several Peppercorns (or a pinched of crushed/ground pepper)
- 1 or 2 shakes of Cayenne Powder
- 1 pinch of Saffron
- 1 tbsp Lemon Juice
- 1 or 2 tbsp Vinegar

Bring all ingredients (except the tofu) to a boil for several minutes, then remove from heat and cool. Meanwhile, put down one small plate on a table or other flat surface, layer on a small absorbent towel, then the tofu wrapped in a tea towel or other thin cloth. Top off with another small plate, face down, and stack a couple of heavy books or other heavy objects on top of it all. DO NOT USE ANYTHING THAT CAN BREAK! I learned this the hard way… unless the weight is perfectly balanced on top, the tofu will drain unevenly and whatever is on top can fall over.

By the time your marinade is cool enough to handle, the tofu should be adequately drained. The block ought to look like it has been flattened. Slice the block in half so you have two thin rectangles, and place each half in separate Ziploc bags. Pour even amounts of marinade in each bag, press out the air, seal, and allow it to marinate in the refrigerator overnight (a full 24 hours is preferred).

The day you make the Shirini Polo, you should give yourself at least an hour beforehand for cooking. Cooking this dish is done in two stages. I will describe the filling ingredients first. Getting everything done on time will require the skill of your own coordination and planning.

Ingredients:

- 2 ½ - 3 cups of Basmati Rice (instructions below)
- Marinated Tofu, cut into cubes
- 2 cups of Carrots, cut julienne-style
- 1 cup of sliced almonds
- ½ cup of Orange peel, with most of the white stuff cut out. Again, cut julienne-style
- 1 cup of your choice of Raisins, Currants, or other dried fruits (I like golden raisins & currants)

Toast almonds in an oiled skillet briefly, being careful not to burn them (so don’t make any plans outside of your kitchen). Sauté carrots and orange peel for a few minutes on the stove. If you prefer a little crunch to your carrots, shorten your cooking time, or don’t cook them at all before throwing them into the rice. You can soak your dried fruits in water beforehand, but it isn’t necessary.

In a pot that can hold at LEAST 4-6 quarts, wash, and soak 2 ½ - 3 cups of Basmati Rice in plenty of salted water. Bring the pot to a boil and halfway cook the rice. To test, fish out a grain and bite into it. If it’s soft, but not quite done, you’re ready. If it’s still a little crunchy, give it a few more minutes to cook. It doesn’t take very long once the water starts boiling, so don’t run away!!

When the rice is ready, take it off the heat and strain through a colander in the sink. Place the pot back on LOW heat (2 ½ on numbered dials). Melt half a stick of butter on the bottom of the pot and put half of the rice back in the pot. Layer half or all of your Shirini Polo ingredients and pour in the rest of the rice. If you used half of the ingredients before, place the rest on the top. Cover and steam for 30 minutes (wrapping the lid in a clean cloth will help it cook evenly).

Once 30 minutes are up, take the pot off the stove and put it in the sink and run some cold running water along the sides to halt the cooking process. Take off the lid and toss until everything is well mixed before serving. The rice and ingredients should be tender, and the bottom ought to be lightly fried, but not burned. If the bottom does burn, use slightly a slightly lower temperature setting next time for the steaming process.

If you dare spare more of it, mix in or garnish with saffron. This dish goes well with anything middle-eastern, and has a sweetness which is unlike any other pilaf I’ve encountered. Enjoy!

Serves: The Whole Family!