Namak Magazine - Nokhod Polo

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On page 45 of Issue 01.01 we offered a wonderful recipe for Nokhod Polo (Garbanzo Bean Rice with Cinnamon). Here is that recipe with additional photos and a more detailed description.

Nokhod Polo (Garbanzo Bean Rice with Cinnamon)
Serves 4-6 people

What to put in it
Chicken Breast 1 lb. (can substitute beef)
Turmeric (Zard Choobeh) 1/2 teaspoon
Olive Oil 3/4 cup (can substitute any vegetable oil)
Fried, chopped onions 1 1/2 tablespoon
Salt 1/2 teaspoon
Saffron Dissolved in Water 1 tablespoon
Garbanzo Beans (Nokhod) Two 15 1/4 oz. cans
Cinnamon 1/2 tablespoon for the mix plus more for the rice
Basmati rice 2 cups

How to cook it
1. Wash rice. Add warm water until fully covered. Add 2 teaspoons salt. Set aside for now.

2. Begin the stew: Cut chicken into 1 1/2 inch cubes and wash. Don’t dry excessively. Cook in a pan with 2 tablespoons oil using medium heat. Add turmeric and onions. Stir.

3. Add 1 cup water, 1/4 teaspoon cinnamon, 1/2 teaspoon salt, plus 2 cans of garbanzo beans (include only half the juice of one can). Add saffron. Boil for 10-15 min.

4. Fill half of a 4 qt. pot with water and set to boil.

5. Remove rice from water and pour in pot. Boil for 10-15 min. until almost cooked. (Test by checking individual grain. It should be neither fully cooked nor totally hard).

6. Pour rice into Colander to drain the water.

7. Pour 2 tablespoons oil and a scoop of rice into the pot.

8. Add 2 tablespoons of the stew.

9. Sprinkle healthy dose of cinnamon.

10. Alternate between adding rice, stew and cinnamon until rice and stew are used up. If there’s any juice left in the stew, pour over the rice.

11. Put on the lid and place on stove with medium heat for 5-10 min.

12. When it’s steaming, add rest of oil plus 1/2 cup water (on the sides, not in the center!)

13. Add paper towel under lid with medium heat. Set for 45 min.

14. When preparing to serve, mix the rice and stew. Add butter if desired. Serve with yogurt.