Zereshk Polo with Saffron Tofu

Cuisine

Persian-Inspired

Servings

4

Total time

50 min

Prep

15 min

Cook

35 min

Difficulty

hard

Ingredients

• 1.5 Cup Basmati rice - 1 1/2 cups (300 grams), 300 grams equivalent; rinse until the water runs mostly clear.
• 14 Ounce Extra-firm tofu - 14 ounces (397 grams), 397 grams equivalent; pat dry and cut into 3/4-inch cubes.
• 0.25 Teaspoon Saffron threads - 1/4 teaspoon (0.15 grams), 0.15 grams equivalent; crush and steep in boiling water.
• 2.19 Cup Water - 2 cups plus 3 tablespoons (495 milliliters), 495 milliliters equivalent; divided as 2 cups for the rice and 3 tablespoons boiling water for the saffron.
• 10 Ounce Yellow onion - 10 ounces (1 large), About 1 large onion; thinly slice before cooking.
• 0.5 Cup Dried cranberries - 1/2 cup (70 grams), 70 grams equivalent; used as a mainstream substitute for barberries.
• 4 Tablespoon Extra-virgin olive oil - 4 tablespoons (60 milliliters), 60 milliliters equivalent; divided among rice, tofu, and onion cooking.
• 1 Tablespoon Cornstarch - 1 tablespoon (8 grams), 8 grams equivalent; used to lightly coat tofu.
• 0.5 Teaspoon Ground turmeric - 1/2 teaspoon (1 gram), 1 gram equivalent.
• 1 Teaspoon Granulated sugar - 1 teaspoon (4 grams), 4 grams equivalent.
• 1.5 Teaspoon Kosher salt - 1 1/2 teaspoons (9 grams), 9 grams equivalent; divided among the rice, tofu seasoning, and onion.
• 0.25 Teaspoon Ground black pepper - 1/4 teaspoon (0.5 gram), 0.5 gram equivalent.

Instructions

1. Rinse rice and prep saffron, tofu, and onion

   1. *Rinse the basmati rice* in a fine-mesh strainer until the water runs mostly clear. *Crush the saffron threads* in a small bowl, stir in *3 tablespoons boiling water*, and steep while you pat the tofu dry, cut it into 3/4-inch cubes, and thinly slice the yellow onion.

2. Cook the rice

   2. In the saucepan, combine the rinsed rice, *2 cups water*, 1 tablespoon olive oil, and 1 teaspoon salt. *Bring to a boil*, cover, reduce heat to low, and cook for *15 minutes*; remove from heat and let stand covered for *10 minutes*. While the rice cooks and rests, prepare the tofu, onion, and cranberries in steps 3 through 6.

3. Season and coat the tofu

   3. Toss the tofu with the saffron water, turmeric, black pepper, and 1/4 teaspoon salt. Let it sit for *5 minutes*, then sprinkle with cornstarch and *toss gently* to coat.

4. Sauté the tofu

   4. Heat 2 tablespoons olive oil in the skillet over medium-high heat. Add the tofu in one layer and *cook until golden*, turning occasionally, for *8 to 10 minutes*; transfer to a plate.

5. Cook the onion

   5. Add the remaining 1 tablespoon olive oil to the skillet. Add the onion and remaining 1/4 teaspoon salt, then *cook until softened and golden*, about *8 minutes*.

6. Finish the cranberry-tofu mixture

   6. Stir in the dried cranberries and sugar, then *cook for 1 to 2 minutes* until the cranberries look glossy and slightly plumped. Add the tofu back to the skillet and *warm through* for 1 minute.

7. Assemble and serve

   7. *Fluff the rice* with a fork, fold in half of the onion-cranberry mixture, and spoon the remaining mixture with the saffron tofu over the top. Serve *hot and fragrant*.