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Sabzi polow: Rice with chopped herbs, usually served with fish. Lubia polow: Rice with green beans and minced meat. Albalu polow: Rice with sour cherries and slices of chicken or red meat. Morasa polow: Rice "jewelled" with barberries, pistachios, raisins, carrots, orange peel, and almonds. [15] [16]
Rice soaking for shirin polo. Shirin polo is typically prepared in the usual Persian way: soaking and boiling, then draining and steaming after mixing it with cooking oil, saffron or turmeric, and other spices and seasoning. Sometimes it is prepared with a crispy crust, tahdig. When it is cooked, it is unmoulded onto a serving platter with ...
The parboiled rice (called chelow) is drained and returned to the pot to be steamed. This method results in exceptionally fluffy rice with the rice grains separated and not sticky. A golden crust called tahdig or tadig is created at the bottom of the pot using a thin layer of bread or potato slices. Often, tahdig is served plain with only a ...
Often, instead of a pot of rice the bottom layer of which is crisped, a small amount of oil or lamb fat is first poured in the pot, then various items are placed at the bottom of the pot and then topped with rice, so the bottom ingredients crisp up instead of the rice. [9] Variations of tahdig include yogurt mixed with saffron, thin bread ...
Fesenjān (Persian: فسنجان; also called fesenjoon in Tehrani dialect) is a sweet and sour Iranian stew (a khoresh). The roots of this Persian delicacy trace back to the Sassanid dynasty's golden age. [1] It is typically served over rice in the Iranian manner. [2] In Iran, it is made with minced meat (lamb, sheep or beef), meatballs ...
Crisping rice in a little olive oil adds a beautiful textural contrast and additional flavor to steamed rice, especially when it turns into a crust that cradles a really delicious cheesy chorizo ...
Tahchin translates from Persian as "arranged on the bottom". [3] Tahchin generally consists of two parts: the first part is a thick, saffron-flavored crust called tahdig, often mixed with cooked red meat or chicken; the second part is plain rice that is layered on top of this crust. However, the plain rice layer can be omitted, resulting in a ...
Gheimeh, gheymeh, or qeimeh (Persian: قیمه) is an Iranian stew consisting of diced mutton, tomatoes, split peas, onion, and dried lime, garnished with golden, thinly sliced crispy potatoes. The stew is sometimes garnished with fried eggplant and is usually served with white rice . [1]