Zereshk Polo with Saffron Tofu

Servings: 4 · Prep: 15 min · Cook: 35 min · Total: 50 min

Ingredients

• 1 1/2 cups basmati rice
• 14 oz extra-firm tofu
• 1/4 teaspoon saffron threads
• 2 1/4 cups water
• 10 oz yellow onion
• 1/2 cup dried cranberries
• 1/4 cup extra-virgin olive oil
• 1 tablespoon cornstarch
• 1/2 teaspoon ground turmeric
• 1 teaspoon granulated sugar
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon ground black pepper

Equipment

Spatula; Cutting Board; Small bowl; Medium saucepan with lid; Chef’s knife; Fork; Measuring cups and spoons; Large nonstick skillet; Fine-mesh strainer; spatula; cutting board; small bowl; medium saucepan with lid; chef’s knife; fork; measuring cups and spoons; large nonstick skillet; fine-mesh strainer

Steps

1. Rinse rice and prep saffron, tofu, and onion. 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.
   • 1 1/2 cups basmati rice — rinsed
   • 1/4 teaspoon saffron — crushed
   • 3 tablespoons Water
   • 14 ounces tofu — patted dry and cubed
   • 10 ounces yellow onion — thinly sliced

   Handle boiling water carefully to avoid splashes and steam burns.

   Keep fingers curled away from the Chef’s knife while cutting tofu and slicing onion.

2. Cook the rice. 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.
   • 1 1/2 cups basmati rice — rinsed
   • 2 cups Water
   • 1 tablespoon olive oil
   • 1 teaspoon Kosher Salt
3. Season and coat the tofu. 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.
   • 14 ounces tofu — patted dry and cubed
   • 1/2 teaspoon ground turmeric
   • 1/4 teaspoon Ground Black Pepper
   • 1/4 teaspoon Kosher Salt
   • 1 tablespoon cornstarch
4. Sauté the tofu. 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.
   • 2 tablespoons olive oil
   • 14 ounces tofu — patted dry and cubed

   Use caution when adding tofu to hot oil, since moisture can cause splattering.

   Keep the skillet handle turned inward while cooking.

5. Cook the onion. 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.
   • 1 tablespoon olive oil
   • 10 ounces yellow onion — thinly sliced
   • 1/4 teaspoon Kosher Salt
6. Finish the cranberry-tofu mixture. 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.
   • 1/2 cup cranberries
   • 1 teaspoon granulated sugar
7. Assemble and serve. 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.

https://plumtally.com/recipes/zereshk-polo-with-saffron-tofu-rgev2rarewsz