Inspired by Persia, an untraditional chicken polow with a sour cherry twist
Sour cherries, saffron and pomegranate concentrate give this rice and chicken stew an irresistible aroma and a sweet and sour taste.
The family of rice and meat stews named polow, or pilaf (or pilau, pulao, pilav) can be found throughout Asia and Europe with countless varieties. The origin of the stews may be in Persia or India. Rice itself, according to Najmeih Batmanglij’s New Food of Life, arrived to Persia from Southeast Asia or from India around the fourth century B.C.
Vered Guttman is a caterer and a food writer based in Washington DC. Growing up in Israel she took her first lessons in Jewish cooking sitting at the tables of her two grandmothers, one from Poland, the other from Iraq. In Modern Manna, Vered will share a mix of new Israeli trends and old Jewish traditions, sprinkled with a distinct Sephardic flavor. Follow Vered on Twitter @veredguttman