Vegan Zereshk Polo Ba Morgh
Recipe Intro From plantbased.passport

Here’s our entry into @thefeedfeed & @think_rice rice dish #contest ➡️ Vegan Persian Zereshk Polo Ba Morgh (barberry rice with chicken)🇮🇷
Tart, dried barberries are typical in Persian cuisine. Hubs’ grand aunt in Iran grows barberries in her yard and sends them to us periodically 💌 Here’s our easy veganized take on my mother-in-law’s Zereshk Polo recipe. 🌱 In place of chicken, we sub in jackfruit, which is a sponge for flavor and provides meatiness and texture.

2 cans of young green jackfruit, drained
1 tsp poultry seasoning
2 tbsp olive oil, divided
1 tsp turmeric
3 carrots, peeled and chopped into 1-inch pieces
1 tbsp white vinegar
1 cup water
3 tbsp dried barberries (found at a Middle Eastern or international grocery store. Alternatively, you could used finely chopped cranberries, although they are sweeter in flavor)
1 tbsp vegan butter
2 tbsp liquid saffron (Alternatively, crush 1 tsp of saffron threads and bloom them in 3 tbsp of hot water)
Salt & freshly cracked black pepper, to taste
2 cups cooked basmati rice, to serve
1. Pre-heat oven to 350°F. Whisk 1 tbsp olive oil with poultry seasoning and a pinch of salt & pepper. Remove seeds from jackfruit. Toss jackfruit evenly in the seasoning mixture and bake for 20 minutes.
2. Heat 1 tbsp olive oil in a pan over medium heat. Add baked jackfruit, turmeric, carrots, vinegar, and water. Stir to combine. Cover and simmer for 25 minutes, or until most of the liquid has evaporated. Season with salt & pepper, to taste. Remove from heat.
3. In a sauce pan, heat butter on medium-low heat. Add 1/2 cup of cooked rice, barberries and liquid saffron, and cook until rice has absorbed the liquids (about 1 minute). Top the remaining basmati rice with your saffron-barberry rice mixture and serve with your jackfruit. Enjoy! #feedfeed #ThinkRice