Ingredients
for the Braised Meat
3 lbs of any braising meat
Olive oil for searing
1 medium onion, thinly sliced
8 garlic cloves, thinly sliced
2 tbsp tomato paste
1 cinnamon stick
4 cloves
6 green cardamom pods
½ tsp turmeric
1 tsp saffron
4 scallions
Salt & pepper to taste
3 sprigs dill
3 sprigs tarragon
3 sprigs sage
3 sprigs rosemary
3 sprigs thyme
Water
for the Polo Gojeh Crispy Rice
2 ½ cups sushi rice
1 onion, finely diced
½ tsp coriander
¼ tsp cinnamon
½ tsp chili powder
2 ½ cups blended roma tomatoes (sub: tomato puree from the can)
1 heaping tbsp tomato paste
for the Saffron Sumac Mayo
1 cup mayo
½ tsp saffron
1 Zest of lemon + juice of 1/2
2 tbsp sumac
pinch of salt
Directions
Step 1
Soak the rice. Rinse and drain a few times then cover once more with water. Let sit while you start the braise.
2 ½ cups sushi rice
Step 2
Start the braise. Pre-heat the oven to 300ºF Cut meat into 4-inch pieces and season liberally with salt and pepper. Crush saffron and add a few ice cubes; let melt in the meantime. Thinly slice onion and garlic. In a wide pot/pan of choice, sear meat in olive oil over high heat until golden brown on each side. Remove the meat, turn heat down to medium, then add onion, garlic, cinnamon, cardamom, and clove. Sauté until translucent before adding turmeric. Sauté for another 30 seconds before adding tomato paste, and sauté for a few more minutes. Tie herbs together with a piece of butchers twine, and add in, along with the meat. Incorporate, then add brewed saffron and enough water to cover everything just to the top. Bring to a light boil, then tightly cover the top with aluminum foil before setting down the lid. Braise for 4-5 hours.
1 medium onion, thinly sliced
8 garlic cloves, thinly sliced
Salt & pepper to taste
4 scallions
3 sprigs dill
3 sprigs rosemary
3 sprigs sage
3 sprigs tarragon
3 sprigs thyme
Water
1 cinnamon stick
2 tbsp tomato paste
4 cloves
6 green cardamom pods
½ tsp turmeric
1 tsp saffron
Olive oil for searing
Step 3
Make the rice. If not using from the can, blend tomatoes until smooth. Finely dice onion and sauté in olive oil over medium high. When translucent, add turmeric, cinnamon, coriander, and chili powder. Sauté for another 30 seconds before adding tomato paste. Cook the tomato paste out for a few minutes before pouring in the tomato puree. Simmer for 5 minutes, then thoroughly drain rice, and add to the pot. Incorporate with the sauce, bring to a light bubble, and cover. Simmer over low for 20 minutes, then let sit for an additional 10 minutes before uncovering.
1 heaping tbsp tomato paste
1 onion, finely diced
½ tsp chili powder
¼ tsp cinnamon
½ tsp coriander
2 ½ cups blended roma tomatoes (sub: tomato puree from the can)
Step 4
Refrigerate the rice. Line a tray with plastic wrap. Add in the rice, and pack into an even layer that’s 1-1.5 inch thick. Cover, then press it down once more using your hands to make sure it’s well packed together. Set another tray on top, with a weight over it, then set in the fridge for a few hours.
Step 5
Make the mayo. Zest a lemon. Crush saffron, squeeze half of the lemon over the saffron, and incorporate. Add to a bowl along with mayo, lemon zest, salt, sumac, and optionally MSG. Set in the fridge.
1 cup mayo
½ tsp saffron
1 Zest of lemon + juice of 1/2
2 tbsp sumac
pinch of salt
Step 6
Once the meat is done braising, remove the whole spices and herbs. Finely shred the meat. If there is any visible braising liquid, reduce over medium high until you can no longer see it pooling anywhere. Add thinly sliced scallion and cover. Let sit with the heat off to remain warm.
Step 7
Make the crispy rice. When it’s time to fry, wet a knife with water (also in between each cut) and cut the rice into desired size. Fry rice in batches at 375ºF until golden brown and crispy all over. Only the outer edges should be crispy, if the inside is crunchy and not fluffy, your oil was not hot enough.
Step 8
Put it all together. Add a layer of the mayo on the rice before topping it off with braised meat. Optionally garnish with more herbs or sliced chilies.
