Estamboli Polow - Persian Tomato Rice with Potatoes

This recipe is perfect any time of year since most pantries are always stocked with fresh tomatoes or canned tomato products. Still, I like to wait for the weather to warm up and for peak tomato season to arrive, when I can cook with vine-ripened tomatoes instead of the dull, tasteless ones picked green.

This recipe is loosely based on my grandmother's recipe; she was well known for her delicious cooking. 

For a more tart استامبولی پلو - estamboli polow recipe, I searched the vegetable markets for good torsh (tangy) tomatoes, but to no avail. Among the many varieties available, I settled on flavorful beefsteak tomatoes, which worked beautifully. 

In the hot summer months, I prefer to be outdoors and try to minimize my time in the kitchen. This tomato rice is a perfect warm-weather dish, light, flavorful, and wonderfully paired with grilled chicken, fish, or vegetables. 

There are many variations of estamboli polow, ranging from simple tomato rice to a more elaborate platter of rice with meat and green beans. The recipe often depends on which part of Iran you're from and how it was traditionally prepared in your home. Depending on what part of the country you are from, and how this was prepared in your home. 

For us, growing up in Khuzestan, estamboli meant کته تماته/گوجه فرنگی - kateh-ye tamate, a slow-cooked rice dish made with tomato puree and small cubes of potato. We used the long and narrow type of potato called estamboli in Iran. which gives the dish its distinct texture and name.

For a simpler version, you can omit the cubed potatoes. And if you prefer a less acidic flavor, skip the tomato paste altogether. You can skip the tomato paste. Ultimately, this dish can be adapted to suit your taste, diet, and preferences.

Estamboli Polow

Ingredients
Serves 4

-2 1/2 cups long-grain rice, rinsed well and drained
-7 ripe medium tomatoes, blanched and peeled
-6 small potatoes, peeled and cubed
-1 small onion, diced
-1-2 tablespoons organic tomato paste (for added color and a slightly tangy flavor), optional
-1/2 teaspoon turmeric
-A good pinch of crushed red pepper
-Salt
Olive oil or butter

Method

1. In a pot of boiling water, blanch the tomatoes for 5 minutes or until the skins loosen. Let cool, then remove the skins and cores. Puree the tomatoes in a food processor; this should yield about 4 cups of tomato puree.
2. Wash the rice thoroughly in a bowl until the water runs clear, then drain completely.
3. In a mixing bowl, combine the well-drained rice with the tomato puree. Mix well and let soak for 20-30 minutes before cooking. Do not drain.
4. In a large pan, heat 3 tablespoons of oil over medium heat. Add the diced onions, and saute until golden. 
5. Add the potatoes and cook for about 7-8 minutes or until golden on all sides. Add turmeric and a pinch of salt and stir well.
6. Push the potatoes to one side of the pan and add the tomato paste to the center. Cook over medium-low heat for about 5 minutes, stirring frequently with a wooden spoon until the color deepens.
7. Remove the pan from the heat, and add the rice-tomato mixture. Add 1/4 cup of water, 1 teaspoon salt, and a pinch of red pepper; stir gently to combine.
8. Return the pan to medium-high heat and bring the mixture to a gentle boil. Add 2 tablespoons of butter or oil and stir. Reduce the heat to low, cover the lid with a paper towel or a clean dishcloth, place the lid tightly, and cook for about 45 minutes. Avoid overcooking or adding too much water, as this can make the rice mushy.

Serve with plain yogurt or mast o khiar, sabzi khordan with a bunch of fresh mints, and salad shirazi.

Enjoy!

Reshteh Polow - Rice and Noodles: For Nowruz (Persian New Year)

There are still a few weeks left until the official start of  Nowruz (Persian New Year). Iranians and many neighboring cultures celebrate this ancient tradition each spring, welcoming nature's rebirth and rejuvenation with khaneh tekani (spring cleaning). 

Khaneh tekani literally means "shake the house," a fitting description for every nook and cranny being scrubbed, refreshed, and brought back to life. This is the time to give the most lived-in room a fresh coat of paint, air out and clean the rugs and draperies, and make sure the entire home feels renewed before the new year arrives. Out with the old and in with the new, so the year can begin with openness and light.

Food is also an important part of Nowruz celebrations, and the traditional dishes vary widely, from region to region and even household to household. One beloved staple is رشته پلو Reshteh polow, a fragrant rice dish made with toasted noodles. While it can be enjoyed any time of year, it's especially associated with the New Year.

In Persian, reshteh (noodles) also means "string," and eating reshteh polow on the eve of Eid-e Nowruz helps sar-reshteh kar dastet biad, to place the "threads of life" in your hands so you can take charge of your destiny. 

Reshteh Polow - Rice With Noodles

Ingredients

Serves 4-6

-2 1/2 cups basmati rice
-1 cup reshteh (toasted noodles), cut into small pieces. Available in Persian/Iranian grocery stores.
-1/2 teaspoon saffron powder dissolved in 4 tablespoons of hot water
-1 large yellow onion
-1/2 teaspoon cinnamon
-1/2 teaspoon ground cardamom

-Butter 

-Vegetable oil
-Salt

Garnish:

-Fried onion
-1/3 cup golden raisins
-1/3 cup black raisins
-1/2 cup dates
-1/2 cup slivered almonds

Method:

1. Rinse the rice 2-3 times with cool water. Soak it in 4 cups of water, add 2-3 tablespoons of salt, and set aside for 1-2 hours.
2. In a large non-stick pot, bring 6 cups of water to a rapid boil. Drain the soaked rice and add it to the pot. Return to a boil on high heat, then add the reshteh. Cook for about 7 minutes. Test to see if the rice is ready. The rice should be firm in the center and soft on the outside; the noodles should be softened but still slightly firm. Drain in a fine mesh colander and rinse with cool water.
3. Wash the pot and place it over medium heat. Add 3-4 tablespoons of oil and 1-2 tablespoons of liquid saffron. Using a large spatula, gently spoon the rice and noodles into the pot, building into a pyramid shape. Sprinkle cardamom and cinnamon between the layers. Make 4 holes in the rice with the spatula handle to help the steam escape. 
4. Leave the pot uncovered over medium-high heat for about 7 minutes or until the steam begins to rise. Drizzle 3 tablespoons of melted butter and 1/4 cup of water over the rice. Cover tightly and steam over low heat for 45-50 minutes.
5. In a medium-sized skillet, heat 3 tablespoons of oil over medium heat. Lightly brown the thinly sliced onion. Add a dash of cinnamon. Add the raisins and dates and saute for 2-3 minutes. Set aside
6. Remove a scoop of the cooked rice from the pot and mix it with the remaining liquid saffron. Set aside. 

Transfer the reshteh polow to a serving platter. Spoon the saffron rice on top, and garnish with fried onions, raisins, dates, and slivered almonds. Reshteh polow is usually served with tender lamb shanks, but it pairs beautifully with small meatballs or chicken as well.

Enjoy!

Kateh - Persian Style Plain and Simple Rice

We're in the final days of summer, and even as I savor every lingering warm evening, I feel a deep sense of gratitude and excitement for the arrival of fall and the start of another school year. The days of holding my daughters' little hands and walking them to the line outside of their classrooms have long since passed, but the memory is as vivid as ever. 

I still remember my eldest daughter's first day of first grade, how she walked into the classroom with such cheerful confidence while I stood there blinking back tears. As I turned and walked away, the realization washed over me: this was the beginning of a long journey into the world, a journey she would eventually take without me holding her hand. 

I have always wanted my girls to be independent, to stand firmly on their own two feet, to roam freely and bravely through life. But the truth is, letting go is never quite as easy as you imagine.

 I remember my own first day of first grade very clearly, but what stands out even more is the night before. In Iran, the school year begins on rooz-e aval-e mehr, the first day of the month of Mehr on the  Persian solar calendar, which also marks the first day of fall, the autumnal equinox on September 23rd.

That year, the night before school started was pure chaos in our home, with three older siblings in high school, another in elementary school, and a newborn baby brother; the house buzzed with noise and movement. Somehow, in all the commotion, as I was getting ready for bed, I realized I had no book bag, no lunch box, and no school uniform for the morning. I went to bed with the butterflies in my stomach, worried and unsure how I would show up for my next day.

But when I woke up,  everything had changed. There beside my pillow sat a brand-new lunchbox, a beautiful new book bag, and a hand-sewn uniform stitched by my mother. I never asked my parents how they managed to pull it all together so late at night. Some moments are too magical to disturb.

 First Grade Lesson, (Persian Alphabet)

کته Kateh is the easiest and quickest way to prepare rice, and it also happens to be the first recipe I learned to cook as a child.  My mother taught each of us how to make kateh when we were young. This simple, no-fuss method involves combining about two parts of water to one part cleaned and rinsed rice in a pot, adding a bit of salt and oil, and letting it gently simmer over low heat. 

I have posted many rice and polow recipes over the years, and except for dami baghali, they all follow the traditional method: bringing a large pot of water to a boil, adding the rice, draining it, and then steaming the parboiled rice with or without other ingredients. Kateh, however, uses the absorption method; nothing is drained, and the rice cooks until the water is fully absorbed. The grains may not turn out as fluffy as a classic polow, but they are more flavorful.

Depending on the type of rice, you may need to adjust the water-to-rice ratio. I prefer basmati rice for its flavor and beautiful aroma, and because it's the closest to the fragrant rice grown in the northern region of Iran. For less sticky, fluffier, and firmer kateh, use 2/3 cups of water for every cup of rice.

There's also the old Persian method of measuring the water for rice by simply covering the rice in the pot until it reaches the first joint of your index finger. with enough water in the pot to reach up to the first joint of your index finger. You can make kateh even more easily by using a rice cooker. But personally, I don't recommend it. There's a special joy in preparing a meal the old-fashioned way: taking the time, the care, and the small effort that turns a simple pot of rice into something meaningful and comforting.

Kateh - Persian Style Plain and Simple Rice

Ingredients

Serves 4

-2 cups dry basmati rice
-4 cups water
-Salt to taste
-butter or vegetable oil

Method:

1. Rinse the rice 2-3 times with cool water or until the water runs clear, and drain well. 
2. Place the rice in a medium pot, add 4 cups of water and 1/2 teaspoon salt. Bring to a boil on medium-high heat.
3. Once the water reaches a boil, add 2 tablespoons of oil or butter, depending on your preference, and gently stir once or twice with a wooden spoon.
4. Wrap the lid with a clean dishcloth, cover the pot, and cook on low heat for about 30-40 minutes.

Serve the rice on a platter with yogurt, salad, or your favorite khoresh.

Enjoy! Happy Autumn!

Dami Baghali -Turmeric Rice With Yellow Fava Beans and Caramelized Onions

دمی باقالی/باقلا Dami baghali is a combination of rice and dried yellow fava beans cooked together slowly over low heat. The result is a flavorful rice and beans dish that is best served with a bowl of mast-o-khiar, salad Shirazi or torshi (my favorite). Nothing beats having this delicious home-cooked meal on a summer day with your family. Dami baghali is one of my husband's favorite dishes and he is usually the one who buys the fava beans for this dish or anything that resembles them! Not too long ago though he mistakenly bought lupini beans instead of fava beans from an Italian market. I still haven't figured out what to do with all these beans and how to cook them.

There are different recipes for this rice and beans dish, and the difference basically depends on one's tastes and preferences. Some would add a tablespoon of tomato paste or fresh chopped tomatoes. Some serve it with fried eggs (sunny side up), and some people prefer it hot. It may also be served with lamb shanks. The following recipe is how I like to make and serve dami baghali in our home, simple with no meat and with caramelized onions on top. I also like to use equal portions of rice and fava beans. However, it is more common to use anywhere from 1/2 cup to two cups more rice than fava beans. Instead of increasing the amount of rice, you may reduce the fava beans to 1 1/2 cups in this recipe if you like.

Dami Baghali -Turmeric Rice With Yellow Fava Beans and Caramelized Onions

Ingredients

Serves 4

1 1/2 cups dried yellow skinless fava beans
2 cups white long-grain rice
2 large yellow onions, one onion diced finely, one sliced thinly
1 teaspoon turmeric
1/2 teaspoon cumin powder
A pinch of red pepper (optional)
Salt to taste
Vegetable oil or olive oil



Method:

1. Rinse and soak the beans in 4 cups of cool water for a couple of hours. Drain. 
2. Rinse the rice with cool water and soak it in 4 cups of water with 2 tablespoons of salt for about an hour before cooking. Drain.
3. Heat about 3 tablespoons of vegetable oil in a large heavy-bottom pot over medium heat. Add the chopped onions, saute until lightly golden brown. Add turmeric, stir well. Add the beans, cumin, and red pepper. Cook over medium-low heat for 10 minutes. Stirring intermittently.
4. Add the rice to the pot and pour enough water to cover the rice and the beans about an inch above the rice. Bring to a gentle boil over medium heat. Cover the lid with a clean kitchen towel to absorb the moisture. Cover the pot and cook for about 45-50 minutes on low heat.
5. In the meantime, saute the remaining sliced onions in 3 tablespoons of olive oil. When the onions become soft and transparent, reduce the heat to low and let them caramelize slowly.

Serve rice on a platter, spoon the caramelized onions over top, and serve with mast-o-khiar, salad shirazi or torshi.

***

It would be nice to have love reciprocated 

one sided love is trouble

if Majnun's heart was filled with maddening love

Layli's heart was brimming with more intense love

~Poem by:  Baba Taher

Enjoy!

Javaher Polow - Persian Jeweled Rice

Javaher Polow (Jeweled Rice) is a traditional rice dish often served at weddings, engagement parties, and other joyous celebrations. It would make a fitting first post for the new year. The vibrant combination of colors, textures, and flavors — saffron basmati rice layered with slivered pistachios, almonds, raisins, barberries, julienne-cut carrots, and orange skin —is truly a cheerful feast for the eyes and senses.

The word javaher (jewel) was one I often heard in childhood stories told by Halimeh, my daieh (nanny). Halimeh was a gifted storyteller, enchanting me with tales of kings and queens, dokhtar-e shah parian, malek Jamshid, malek Khorshid, and other mythical figures. Her magical stories carried me to a fantasy world of royalty, where the girl always married her prince charming and lived a life of splendor, surrounded by gold, glittering diamonds, fiery red rubies, lush emeralds, and the largest pearls.

After each storytelling session, I would rush to my mother to share these fairytales. She would pause, smile, and tell me one of her own ancient fables that taught a lesson, bringing me back to earth. One of her favorites was the story of Molla Nasr al-din, a satirical wise man whose humorous stories are known throughout Iran and many neighboring countries. 

Here's a brief version of one such tale:

Molla was once invited to the home of a nobleman in his town. Dressed in his warm, comfortable, and rather shabby clothes, he went to the door, only to be turned away by the doorman for looking unrefined. He returned home, changed into his best garment trimmed with silver trimmings, combed his hair, dabbed on perfume, and went back. This time, he was warmly welcomed and offered the seat of honor at the top of the sofreh (tablecloth). To everyone's shock, Molla began scooping soup onto his jacket, tucking rice into his pockets, and stuffing stew in his sleeves. The nobleman demanded an explanation. Molla replied, "When I came earlier in my ordinary clothes, you refused to let me in. But now that I'm wearing this fancy jacket, I am treated with respect. Since it's the clothes that are honored here, not me, I might as well feed the jacket!"

Javaher Polow - Persian Jeweled Rice

Ingredients

Serves 4-6

-2 1/2 cups long-grain white basmati rice
-1 medium onion, peeled, thinly sliced

-1/2 cup julienned carrots

-2 large oranges, washed, dried (about 1/2 cup julienned orange peel)
-1/2 cup sliced pistachios ( may be soaked in cool water to soften)
-1/2 cup slivered almonds (may be soaked in cool water before cooking to soften)
-1/2 cup coarsely chopped hazelnuts (optional)
-1 cup barberries ( available at Middle Eastern grocery stores)
-1/2 cup raisins (a mix of black and golden works well)
-1/2 cup sugar
-1/2 teaspoon powdered saffron dissolved in 3-4 tablespoons hot water
-1/3 teaspoon ground cardamom
-1/3 teaspoon ground cumin
-1/2 teaspoon crushed rose petals
-1/3 teaspoon turmeric
-Salt 
-Butter and oil

Method:

1. In a large bowl, wash the rice with cool water several times. Soak the rice in 6 cups of water, add 3 tablespoons of salt, for 1-2 hours.
2.  In a large pot, bring 3 quarts of water to a rapid boil over medium-high heat. Drain the soaked rice and gently add it to the pot. Boil for about 7 minutes, or until the grains have lengthened, the ends are soft, and the centers are slightly firm. Drain in a colander and rinse with cool water. Set aside.
3. Peel the oranges, remove the white part, and cut the peel into thin stripes. Soak in cold water for 10 minutes. Drain and repeat 2-3 times to reduce bitterness.
4. Combine 1/2 cup of sugar and 1 cup of water in a small pan. Bring to a gentle boil over medium heat for about 7-10 minutes, until slightly thickened. Add the orange peel and carrots and cook for 15 minutes on low heat. Set aside
5.  Melt 2 tablespoons of butter with 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the onions and sauté until golden. Stir in the turmeric, then add the barberries. Sauté for 5 minutes on medium-low heat. Add raisins and sprinkle 1 tablespoon of sugar on top. Mix well.
6. Add the carrots and orange peel to the pan. Sprinkle with cardamom, cumin, and crushed rose petals. Taste and adjust seasoning as needed. Stir in the pistachios and almonds, mix gently.
7. In a large, non-stick pot, heat 4 tablespoons of oil over medium-high heat. Gently layer the rice and the nut-fruit mixture into a pyramid shape. 
8. Cook uncovered over medium-high heat for about 7 minutes, until you see steam rising. Pour over 2-3 tablespoons of melted butter, 1/4 cup of water, and the saffron mixture. Cover the lid with a clean dishcloth or thick paper towel. Cook on low heat for 45-50 minutes.   

To serve, gently mound the rice onto a serving platter. Garnish and serve warm. Jeweled rice pairs well with chicken, small meatballs, salad, and yogurt. 

 * Variation:
 Cook the rice separately and garnish with the nuts, carrots, raisins, orange zest, and barberries just before serving. Keep the topping warm until ready to assemble and serve.

Enjoy!

Saffron Rice with Cranberries

کرنبری پلو Cranberry Polow (rice with cranberries) is a visually appealing and tasty side dish. The tartness of cranberries is reminiscent of barberries and offers a delightful variation on our traditional Zereshk Polow (rice with barberries). This has become my new favorite rice dish for my favorite time of the year, and it will be one of my contributions to our family's Thanksgiving dinner. 

Celebrating Thanksgiving has become a cherished tradition since moving to America and raising a family. I love any occasion that brings loved ones together around the table to share good food, express gratitude, and count our blessings.

I love cranberries, fresh or dried, any time of the year. When they're in season, I like to freeze a few bags to use later. Cranberries freeze beautifully, and all you need to do is defrost, rinse, and they're ready to use in cooking. I sprinkle dried cranberries over salads, make a tangy relish for poultry dishes, or simply snack on them. For this recipe, I used dried cranberries and prepared the rice the same way I do for Zereshk Polow. It's essentially the same dish, just with a different ingredient and a new seasonal twist!

Saffron Rice with Cranberries

Ingredients

Serves 4-6

-3 cups basmati rice
-2 cups dried cranberries
-1 small onion, thinly sliced
-1/2 teaspoon powdered saffron dissolved in 4 tablespoons of hot water
-2 tablespoons sugar
-Butter
-Vegetable oil
-Salt

- A handful of slivered almonds for garnish

Method:

1. Rinse the rice thoroughly with cool water, soak it in 6 cups of cool water, add 3-4 tablespoons of salt, and set it aside for a couple of hours. Then drain
2. Soak the cranberries in 2 cups of cool water for about ten minutes to plump them up, then drain.
3. Melt 2 tablespoons of butter and a tablespoon of oil in a skillet over medium heat. Add the onions and saute, then reduce the heat, and cook slowly until caramelized, about 20-30 minutes. Add the cranberries and saute for about 2-3 minutes. Stir in 2 tablespoons of sugar, a pinch of salt, and a tablespoon of dissolved saffron. Mix well, and cook for another 3-5 minutes on low heat. Set aside.
4. In a large non-stick pot, bring 6-8 cups of water to a rapid boil over medium-high heat. Add the rice, and return to a boil. Cook for 5-7 minutes, until the grains are tender but still firm inside. Drain and rinse with cold water.
5. Wash the pot and place it back on the stove. Add 4 tablespoons of oil to the bottom. Add a layer of rice, then a layer of cranberry-onion mixture. Continue layering, building into a pyramid shape. Cover and cook for 7 minutes on medium heat, until you see steam rising.  Pour 3-4 tablespoons of water around the rice and sprinkle the remaining saffron evenly on top. Make a few holes in the rice to let steam escape. Lower the heat, cover the lid with a dishcloth, place it tightly on the pot, and cook the rice for 45-50 minutes on low heat.

Gently scoop the rice onto a serving platter. Serve warm.

Enjoy! Peace and blessings.

Maygoo Polow-Khuzestani - Southern Iranian Spicy Shrimp & Rice

My earliest memories of shrimp go back to my childhood in Bandar Mah-Shahr, the port-city of the moon, a coastal town in the southwestern region of Khuzestan. I don't recall much about what the town looked like and what life was like beyond the walls of our home, but I vividly remember the food my mother cooked using the local shrimp. There was ghalieh maygoo, the fragrant shrimp and herb stew, and a simple spicy sauteed shrimp dish, which I still make often. And then there were these tin containers in our kitchen filled with large, salted shrimps. Those were never destined for the pot; we ate them as snacks, pulling off the heads, tails, and shells one by one, messy work, but such fun at the time.

Seafood is an essential part of the Khuzestani cuisine. And while Iranian cooking as a whole is neither hot nor particularly spicy, many dishes from Khuzestan are boldly seasoned. Of course, this varies from town to town and from one household to the next, depending on personal taste. For example, even though I grew up eating spicy food, I now cook it only rarely; when a recipe calls for hot peppers, I usually add just a pinch of red pepper flakes for a little extra zest. So feel free to adjust the heat to your liking, and add more cayenne pepper when marinating the shrimp. 

میگو پلو Maygoo Polow is a fragrant layered rice dish made with spiced, marinated shrimp. and rice. When using shrimp, fresh or frozen, make sure that they have no off-odor, especially for this dish, where rice and shrimp cook together; any unpleasant smell affects the entire pot. 

Maygoo Polow - Rice with shrimp

Ingredients

Serves 4-6

For the Rice:

-2 1/2 cups basmati rice
-Salt
-Oil
-2-3 tablespoons butter, melted (for drizzling; optional)
-1/2 teaspoon powdered saffron dissolved in 4 tablespoons hot water

For the Shrimp:

-2 cups fresh baby shrimps
-4 large garlic cloves, minced
-1/2 teaspoon turmeric

-1/2 teaspoon cumin

-1/2 teaspoon ground coriander

-1 teaspoon dried dill
-1/4 teaspoon black pepper
-1/4 teaspoon red pepper
-1/3 ground Persian limes (limoo amani)
-1/4 teaspoon dried fenugreek
-1/2 teaspoon Salt or to taste
-Oil

Method:

1. Wash rice with cool water and soak in 6 cups of water mixed with 4 tablespoons of salt for 1-2 hours. Drain.
2. Rinse shrimp with cool water, drain well. 
3. In a bowl, combine the shrimp with minced garlic, black pepper, red pepper, cumin, ground coriander, dried dill, fenugreek, turmeric, ground limoo amani, and salt. Set aside in the refrigerator for 1 hour.
4. In a non-stick pot, bring 6 cups of water to a boil. Add drained rice. Boil for about 7 minutes, until the grains are soft on the outside but still firm in the center. Drain and rinse with cool water.
5. Wash the pot and return it to the heat. Add 4 tablespoons of oil to the bottom. Using a large spoon, layer the rice and marinated shrimp, building the mixture into a pyramid. Make a few holes in the rice so steam can escape. Cook over medium-high heat for 7 minutes, until steaming. Drizzle 2 tablespoons of melted butter, 2-3 tablespoons of water, and the saffron. Cover, reduce the heat to low, and steam for about 45 minutes. 

Serve warm on a platter with yogurt and pickles.

*Variation: Sauté a large, thinly sliced onion in 2 tablespoons of oil. Add 1 teaspoon of minced garlic, turmeric, stir, add the shrimp, salt, black pepper, red pepper, cumin, ground cilantro, dried dill, ground lime, and fenugreek, cook for a few minutes or until shrimp begin to change color. Then add the shrimp mixture over the rice after serving the rice on a platter.

Enjoy!

Shevid Baghali Polow with Morgh - Dill Lima Beans Rice with Chicken

This fragrant Persian rice dish, layered with aromatic saffron, fresh dill, nutty lima beans, and tender, tangy chicken, is one of the most beloved springtime meals in Iranian homes. شوید باقالی پلوبا مرغ  Shevid Baghali Polow ba Morgh (dill lima beans, rice, and chicken) is a beautiful, colorful dish perfect for serving guests, enjoying at home, or packing for an outdoor picnic. 

It's also one of the iconic foods of Sizdah Bedar, the thirteenth and final day of the Nowruz celebration, when Iranians head outdoors to spend the day in nature. Families gather in parks, gardens, and open fields to share delicious meals, play games, listen to music, and enjoy the fresh spring air.

A symbolic part of the day is discarding the Sabzeh, the green wheat sprouts grown for the Haft Seen table, by releasing it into flowing water to cast away misfortune and begin the year renewed.

Growing up in different towns across Khuzestan, in southern Iran, our Sizdah Bedar outings often meant long drives just to find a patch of trees or greenery. We'd always end up sharing those rare shaded spots with other families, which only added to the fun. More children to play with, more laughter, more memories. I still treasure those picnic days filled with Shevid baghali polow and Morgh, and sometimes lamb shanks, along with the big pot of Ash Reshteh that every family seemed to bring.

Morgh - Chicken

Ingredients

Serves 4-6

-8 chicken drumsticks (or any preferred cut)
-1 large onion, finely chopped
-4 garlic cloves, finely chopped
-1/2 teaspoon turmeric
-1/4 teaspoon powdered saffron dissolved in 4 tablespoons of hot water
-1/4 teaspoon crushed cardamom (optional)
-Juice of 1-2 lemons/limes
-Salt and pepper to taste
Vegetable oil  

Method:

1. Heat 3 tablespoons of vegetable oil in a large skillet over medium heat. Sauté the onions until translucent. Add the garlic, turmeric, and black pepper, and cook for another 5 minutes. 
2. Add the chicken pieces, along with salt, pepper, and cardamom. Brown on all sides. 
3. Pour in enough water to cover all pieces. 
4. Cook uncovered on medium-low heat for 1 hour. 
5. Halfway through cooking, add the liquid saffron. During the last fifteen minutes, sprinkle the lemon juice evenly over the chicken. 
6. Taste and adjust the seasoning, and set aside.

Polow (Dill & Lima Bean Rice) 

Ingredients

-2 1/2 cups basmati rice
-2 cups baby lima beans (fresh or thawed frozen)
-2 cups finely chopped fresh dill or 1 1/2 cups dried (I use 1 1/2 cups fresh + 1/2 cup dried)
-1/2 teaspoon turmeric
-Dash of cinnamon (optional)
-Vegetable oil

- Butter 
-1/2 teaspoon powdered saffron dissolved in 4 tablespoons hot water
-Salt

Method:

1. In a bowl, combine dill, lima beans, turmeric, a dash of salt and cinnamon, and mix well. Set aside.
2. Rinse the rice with cool water, soak it in 6 cups of water with 3 tablespoons of salt for 1-2 hours. 
3. Bring 8 cups of water to a boil in a nonstick pot. Add the drained rice. 
4. Boil for 7 minutes, until the rice is soft on the outside but firm in the center.
5. Drain and rinse with cool water. 
6. Wash the pot and return it to the stove. Add 4 tablespoons of oil to coat the bottom. 
7. Layer of rice and the dill-bean mixture, building it into a gentle pyramid. Make four holes with the handle of a spoon to help the steam escape.
8. Cover and cook on medium-high heat for 5-7 minutes until steaming. 
9. Add  2-3 tablespoons of melted butter and 1/4 cup of water over the top. Add the liquid saffron now, or wait and drizzle it over the rice when serving.
10. Lower the heat, cover tightly, and cook for 45 minutes. 

Serve the rice and the saffron chicken arranged on the platter and serve warm.

* Variations

- Add the cooked chicken between the layers of rice and herbs before steaming. 

-If cooking the rice and chicken together, replace the final drizzle of butter with a few tablespoons of chicken broth.

- You may also prepare this dish with lamb shanks instead of chicken. Follow the same steps, but allow extra time for the lamb to slowly simmer until very tender.

-

Enjoy and Happy Sizdah Bedar!

Sabzi Polow

 Persian New Year (Nowruz) celebrates the arrival of spring (Bahar) with all its beauty, greenery, and blossoms. It's a time when traditional dishes are prepared with fresh herbs that symbolize renewal and new life. سبزی پلو Sabzi polow is one of the most beloved of these dishes, typically served with smoked white fish (mahi doodi) or crisp pan-fried fish.

I shared a recipe for sabzi polow ba mahi last year, here, but this new variation was born from my desire to create a version where every grain of rice and every chopped herb blends together seamlessly. Along with plenty of fresh green herbs, I added 2-3 tablespoons of dried parsley, leek, and dill to deepen the flavor and give the rice more aroma.

Sabzi Polow (Herbed Persian Rice)

Ingredients

Serves 4-6

-2 1/2 cups of long-grain rice

-1 cup of chopped parsley

-1 cup of chopped dill

-1 cup of chopped scallions or leek (green parts only)

-1 cup of chopped coriander 

-2-3 tablespoons dried mixed herbs for sabzi polow (optional)

-4 cloves of garlic, peeled (optional)

-1/2 teaspoon powdered saffron dissolved in 4 tablespoons of hot water

-Salt
Vegetable oil or olive oil


Method:

1. Clean the fresh herbs, wash them, and finely chop by hand or in a food processor. Mix well and set aside. 
2. Wash the rice and soak it in 6 cups of salted water for two hours. 
3. In a non-stick heavy pot, bring 6 cups of water to a boil. 
4. Drain the soaked rice and add it to the boiling water. Boil over medium-high heat for about 7 minutes, until the grains are soft on the outside but firm in the center.  
5. Drain the rice using a colander and rinse briefly with cool water. 
6. Wash and dry the pot, then return it to the stove over medium heat. 
7. Add 4 tablespoons of oil. Begin layering the rice, then layer with the chopped herbs. Sprinkle a little of the dried herb mix between each layer to distribute evenly. 
8. Tuck the garlic cloves into the rice and make a few holes with the bottom of a spatula to help steam circulate. 
9.  When the rice begins to steam, drizzle the liquid saffron over the top, then add 2 tablespoons of oil and 1/4 cup of water. 
10. Reduce the heat to medium-low, cover, and cook for about 45-50 minutes. 
11. Serve the sabzi polow on a platter alongside fried or smoked fish.

Enjoy and Eid Mobarak!

The Art of Making Persian Tah-Dig

Rice Tahdig

This unplanned post came about thanks to a reader's question about tahdig. She asked: "Is there something I can do to get a better crust?" Great question! I've been blogging about Iranian food for months now, but it never occurred to me to write about tahdig, the most delicious and sought-after part of a rice dish. If tahdig could speak, it would probably say, "I get no respect!" I realize I've neglected a precious and very important part of Persian cuisine. In Persian (Farsi), "tah" means bottom, and "dig" means "pot." ته دیگ Tahdig refers to the crunchy and crispy bottom layer of rice cooked in a pot.  So tahdig literally translates to "bottom of the pot."

This crunchy, golden layer forms through a perfect symphony of the right temperature, the right amount of oil, aromatic rice, cooking time, the proper pan, a bit of experience, and a good deal of patience. If you don't quite right the first time, don't worry, there's always the next pot of rice dish to practice with. Rice is the heart of Iranian cooking, and that's how we've learned, over generations, to master the art of tahdig. As the saying goes, "practice makes perfect!" And if it's any consolation, even seasoned cooks sometimes falter.

There are many kinds of tahdig. The most well-known is rice tahdig. But there are others just as delicious. There's potato tahdig, which pairs wonderfully with rice and chicken dishes. If you decide to line the bottom of the pan with potato slices, cut them evenly and not too thin, and layer them neatly. Sprinkle a dash of salt after layering them, wait for a few minutes till they are a little bit fried, then turn them over, pour the rice over the potatoes, let them fry for a few minutes until golden, then turn them over before adding the rice. From there, follow the same steps as for rice tahdig.  Another popular version is bread tahdig. Any kind of flatbread, such as lavash or pita, can be used. I've even had lettuce tahdig, and it's very delicious. Then there's the very tasty macaroni tahdig, a fantastic combination of crispy noodles, fresh tomatoes, and flavorful meat sauce.

Rice and Tahdig

Ingredients
Serves 4-6

-2 1/2 cups long-grain white basmati rice
-Butter or olive oil
-1/2 teaspoon powdered saffron dissolved in 4 tablespoons of hot water
Salt

Method

1. In a large bowl, wash the rice with cool water several times to remove excess starch.. Soak in 6 cups of water, add 3-4 tablespoons of salt, and set aside for 1 hour.
2. In a large non-stick pot with a tight-fitting lid, bring 6 cups of water to a rapid boil on medium-high heat. 
3. Drain the soaked rice and add it to the boiling water, cook for about 7 minutes or until the grains are long, soft on the outside but firm in the center. Drain in a fine-mesh strainer and rinse with cool water.
4. Place the empty pot back on the stove over medium heat. Add 3-4 tablespoons of oil and 2 tablespoons of liquid saffron, swirling the pot or using a wooden spoon to coat the bottom evenly. 
5. Gently return the parboiled rice to the pot, shaping it into a loose pyramid shape away from the sides. 
6. Using the handle of a wooden spoon, make 4-5 holes in the rice to help the steam escape. 
7. Wait for about 5-7 minutes until steam begins to rise.
8. Add a few cubes of butter on top or pour 2-3 tablespoons of oil mixed with 2-3 tablespoons of water. cover, and cook on medium-low heat for 45-50 minutes. 
9. To prevent the moisture from dripping back into the rice, cover the lid with a kitchen towel or 2-3 layers of thick paper towels. In Iran, special fabric lid covers are made just for this purpose. I highly recommend using one for the perfect tahdig.

To serve, first spoon the rice onto a platter. Gently mix a portion of the rice with the dissolved saffron and arrange it beautifully on top. Then, using a spatula, loosen and remove the tahdig, cutting it into pieces. 

The only problem? There's never enough tahdig to go around! Being the fifth kid out of six children, I remember all too well what it was like growing up, everyone fighting over the last crunchy piece of tahdig at the dinner table. Consider it preparation for life!

Enjoy!

Tah-Chin - Persian Upside Down Layered Saffron Rice & Chicken

Tahchin is a divine Persian dish consisting of layered saffron rice and tender chicken breasts, bound together with a seasoned yogurt and egg yolk mixture. We Iranians love our rice and enjoy layering it with various types of vegetables and meats, but the most sought-after part of this dish is its golden crispy bottom layer of rice (tahdig).  ته چین Tah-chin is the tahdig lovers galore! Once cooked, it's served upside down, so you can enjoy both the fragrant saffron rice and a thick, crunchy tahdig in every bite. "Tah" means "bottom" in Persian, and chin comes from chidan, which means to arrange or layer.

Tah-Chin - Upside Down Layered Saffron Rice & Chicken

Ingredients
Serves 4-6

-2 1/2 cups long-grain basmati rice, rinsed and soaked in salted water (2-3 tablespoons of salt) for a couple of hours. Drain.
-2 boneless, skinless chicken breasts
-2 eggs, yolks only
-1 1/2 cups plain yogurt
-1 teaspoon ground saffron, dissolved in 4 tablespoons of hot water
-1 large onion, peeled and thinly sliced
-1/4 teaspoon turmeric

-2 tablespoons freshly squeezed lemon juice  
-Salt to taste
-Butter or olive oil
-Chicken stock  *optional

Garnish: barberries, slivered almonds, or pistachios 

Method

1. Place the chicken breasts in a pot along with sliced onions, add turmeric, 1/2 teaspoon salt, and 1 cup of water. Bring to a boil over medium-high heat, reduce the heat, add 1 tablespoon of saffron water, cover, and cook for 50 minutes. Remove from heat, let cool slightly, then shred or cut into small pieces. Mix in the lemon juice and set aside. 
2. Bring 6 cups of water to a boil in a large pot. Add the rice and cook for 7 minutes, until the grains are soft on the outside but still firm in the center. Then rinse briefly with cool water to remove excess starch and separate the grains. Set aside.
3. In a large mixing bowl, whisk together the yogurt, egg yolks, remaining saffron, and a pinch of salt. 
4. Add the drained rice and 2 tablespoons of olive oil to the yogurt mixture, and blend well.
5. In a nonstick pan, heat 3 tablespoons of oil, swirling to coat the bottom evenly. Spread 1/2 of the rice mixture into the pot and press down gently with the back of a spoon. Evenly layer the chicken on top, then cover with the remaining rice mixture. Smooth and press down gently. Drizzle with 2-3 tablespoons strained chicken stock, melted butter, or oil for extra flavor.
6. Cover the pot with a lid wrapped in a clean kitchen towel. Cook over medium heat until you see steam, then reduce to low and cook for 45-50 minutes. Adjust the heat as needed, because of the yogurt and egg yolks, the bottom can burn if too hot.
7. Let the tahchin cool for 5 minutes. Place a serving platter that is larger than the pot. Hold firmly with oven mitts, and carefully flip it upside down. Lift the pot away. Garnish with barberries, almonds, or pistachios

Tah-chin pairs well with plain yogurt, mast o khiar, salad Shirazi, or torshi.

Enjoy!

Shirin Polow - Persian Sweet Rice

شیرین پلو  Shirin polow - Persian sweet rice is a traditional special-occasion rice dish which is usually served with chicken and goes well with turkey too. This delicious sweet rice is perfect for Thanksgiving dinner. Thanksgiving is all about getting together with the people you love and care about. Spending time together, telling stories, laughing, giving thanks, and of course eating delicious food and mouth-watering sweets. Like many Iranians, I do add my own Persian cooking touches to the Thanksgiving menu. I feel the meal is not complete if there's no Persian-style rice to go with it!

Shirin Polow - Persian Sweet Rice

Ingredients:

 Serves 4-6

2 cups long-grain white basmati rice
2 cups carrots, peeled and shredded
1 cup orange skin, slivered
1 cup slivered almonds
1/3 cup sugar (may be adjusted to your liking)
1/2 teaspoon powdered saffron dissolved in 3 tablespoons of hot water
Dash of cinnamon
Salt
Oil

 Method:

1. Rinse 3 large oranges and, using a vegetable peeler, peel the skin and cut into thin stripes. Rinse well under cold water. Place the slivered orange peels into a small pot, add a cup of cold water, boil for 3-5 minutes over medium-high heat, drain, and repeat the process two more times. 
2. Heat 3 tablespoons of oil in a large skillet over medium heat, add the shredded carrots and saute for about 5 minutes, add the slivered almonds, then add the sliced orange peels. Continue sauteing for an additional 5 minutes.
3. Add the sugar, a dash of cinnamon, pour 1/4 cup of water, gently stir, cover and cook over low heat for 7 minutes. Set aside.
4. In a large bowl, wash the rice with cool water a few times. Soak the rice in 8 cups of water, add 4 tablespoons of salt, and set aside for at least a couple of hours.
5. In a large non-stick pot, bring 3 quarts of water to a rapid boil over medium-high heat. Drain the rice and pour it into the boiling water. Bring the water back to a boil for about 7 minutes or until the grains are long, soft on the outside, and hard in the center. Drain the rice in a colander and rinse the par-boiled rice with cool water.
6. Wash the pot and return to heat, add 4 tablespoons of oil, with a large spatula, place 1/3 of the rice into the pot, add a layer of the carrot mixture, building it into a pyramid shape away from the sides of the pot. In order to release the steam, make 4-5 holes in the rice with the bottom of the spatula.
7. Cook the rice for about 7-10 minutes over medium-high heat or until rice is steaming. Sprinkle 2 tablespoons of oil, 2 tablespoons of water, and the liquid saffron over the rice, lower the heat, cover, and steam the rice for 50 minutes.

Transfer the rice to a serving plate, garnish, and serve warm.

Enjoy!

Adas Polow - Rice with Lentils

عدس پلو Adas polow is one of the traditional Iranian dishes that I grew up with. It's a simple yet comforting rice dish that comes together quickly when you want something delicious without spending too much time in the kitchen. 

Rice with lentils isn't typically served at formal gatherings, but it's a favorite for family meals and get-togethers. That's how I love to serve it. You can enjoy adas polow on its own, or pair it with cooked ground beef. You can serve the cooked ground beef over the rice, on the side of the rice, or cook it with rice and lentils in the same pot. 



Adas Polow (Rice with Lentils)

Ingredients

Serves 4-6

-2 1/2 cups basmati rice 

-1 1/2 cups dried lentils

-1 small onion, finely chopped
-1/4 teaspoon ground saffron, dissolved in 4 tablespoons of hot water
-Dash of cinnamon
-1/4 teaspoon turmeric
-Salt and pepper to taste
-Vegetable oil or olive oil

Toppings:

-Fried onion
-1/2 cup raisins
-1/2 cup chopped medjool dates

Method:

1. Pick over the lentils and rinse a couple of times. Place in a pot with  3 cups of water, and bring to a boil on medium-high heat. Reduce the heat to medium-low, add 1/4 teaspoon salt, cover, and cook for about 30 minutes, or until the lentils are soft and little liquid is left in the pot. Set aside.
2. Rinse the rice 2-3 times with cool water, soak in 4-5 cups of water with 2-3 tablespoons of salt for a couple of hours. 
3. In a small pan, sauté the chopped onion in 3 tablespoons of oil over medium heat until softened. Add turmeric, stir, add the raisins, dates, and a dash of cinnamon. Sauté lightly for 2-3 minutes. Set aside
4. In a large non-stick pan, bring 4 cups of water to a rapid boil. Drain the soaked rice and add it to the boiling water. Boil for about 10 minutes until the grains are firm in the center but soft on the outside. Drain and rinse with cool water.  
5. Wash the pot and return it to the heat. Add 3 tablespoons of oil. Using a large spatula, layer the rice and lentils in the pot. Start with rice, then lentils, repeating until all are used, forming a pyramid shape. Pour the saffron water evenly over the top. To allow steam to escape, make 3-4 holes in the rice with the spatula handle. 
6. Cover and cook over medium-high heat for 10 minutes until the rice starts steaming. Reduce the heat to medium-low, and steam the rice gently for another 45-50 minutes.

Transfer the rice to a large platter. Top with fried onions, raisins, and dates. Serve warm with mast o khiar and salad shirazi.

Enjoy!

Shevid Baghali Polow - Dill & Lima Beans Rice

Combination of fresh finely chopped dill along with preferably fresh baby Lima beans or Fava beans and aromatic rice make a very delicious meal. I think the person who came up with the idea of throwing these ingredients together must have been a culinary genius of her time. This mixed rice could be served as a vegetarian dish along with some yogurt and cucumber (mast-o-khiar) side dish. شوید باقالی پلو Shevid Baghali Polw (dill and lima beans rice) is usually served with lamb shanks or chicken. I must say that it goes very well with turkey too. I have made it several times as a side dish for Thanksgiving dinner. I like the rice to be covered with fresh and some dried dill to cover every grain of rice. Also, I use equal portions of Lima beans and rice. To me, cooking Persian food is not an exact science. I usually start with having the main ingredients for a dish that I like to make but I tend to kind of add my personal touches and preferences to it along the way. However, if there is bit of change to an original Persian recipe, I’ll make sure to point out and make a note of it in my posts. Many of you know that there may be many variations of a recipe. It depends which part of the country you are from, north or south or how your mom has taught you to cook.

Shevid Baghali Polow - Dill & Lima Beans Rice

Ingredients:
Serves 4-6

2 cups rice
2 cups frozen baby lima beans, thawed
2 cups finely chopped fresh dill or 1 1/2 cups dried dill. (I used the combination of 1 1/2 cup fresh dill and 1/2 cup dried)
1/3 teaspoon turmeric
Dash of cinnamon
Salt
Butter or vegetable oil
Water

Method:

1. In a medium bowl mix dill (fresh or dried), lima beans, a dash of salt, cinnamon and turmeric. Mix well and set aside.
2. Wash rice with cool water a few times. Soak in 4 cups of water, add 2-3 tablespoons of salt and set aside for a couple of hours. 
3. In a large non-stick pot that has a tight fitting lid, bring 4 cups of water to a rapid boil. Drain rice and pour into boiling water and boil uncovered for 10 minutes. Test to see if the rice is ready. Rice should be firm in the center and soft on the outside. Drain and rinse with cool water. 
4. Wash the pot and return to heat, add 3 tablespoons of oil. Place a layer of rice into the pot and then  a layer of dill and Lima beans. Then another layer of rice, continue building it into a pyramid shape. 
5. In order to release the steam make 2-3 holes in the rice with the bottom of the spatula. 
6. Cover and cook for 5-7 minutes on medium-high heat until rice is steaming, pour 2 tablespoons oil and 1/4 cup of water over the rice. Lower heat and steam the rice for another 45-50 minutes.

Serve on a platter along with lamb shanks or chicken pieces or just by itself as a vegetarian dish. If you find the rice a bit on the dry side drizzle some melted butter over the rice.

Enjoy!

Sabzi Polow Mahi - Herb Rice with Fish

سبزی پلو با ماهی Sabzi polow (herbed rice) and crispy pan fried mahi (fish) is one of the main traditional meals for Nowruz - Persian New Year. There's only few weeks left before Nowruz and I'm all ready for the cold winter to be over. The weather is still very cold, the grass is brown and there are no blossoms on the trees. However, yesterday I made Sabzi polow - herbe rice with fried fish. These are traditionally served on New Year's day.

Sabzi Polow Mahi - Herb Rice with Fish

Ingredients:
Serves 6

2 cups long grain (basmati) rice
1 cup chopped fresh parsley
1 cup chopped fresh dill
1 cup chopped fresh coriander
1 cup chopped fresh scallions (green parts only), use tareh instead if you can find them in markets where you live
3-4 garlic cloves
1/2 teaspoon saffron dissolved in 4 tablespoons hot water
Salt
Vegetable oil or butter
Water

Method:

1. Clean, wash, dry and finely chop the herbs and mix them together in a large bowl. It’s better to use fresh herbs for this dish; however there is always the dried sabzi polow herb mix that you can find in Iranian grocery stores.
2. Wash the rice with cool water a few times. Soak in 8 cups of water, add 4 tablespoons of salt and set aside for a couple of hours. In a large non-stick pan, bring 3 quarts of water to a rapid boil. Drain the rice and add to the pot. Bring water to back to a boil for about 5-7 minutes. Test to see if the rice is ready. Rice should be firm in the center and soft on the outside. Strain the rice using a colander and rinse with cool water.
3. Wash and dry the pot and return to heat, add 4 tablespoons of vegetable oil and a few drops of liquid saffron. With a large spatula place the rice into the pot, place a layer of rice and a layer of vegetables building it into a pyramid shape. Place the peeled garlic cloves in between rice. Make 4 holes in the rice with the bottom of the spatula to release the steam. 
4. Cover and cook for 7-10 minutes on medium-high heat until rice is steaming. Pour 2 tablespoons of oil and 2-3 tablespoons of water over the rice, lower the heat, cover and steam the rice for 50 minutes on medium-low heat.With a large scoop take some rice from the top, mix in with the dissolved saffron and set aside. Serve rice on a platter; sprinkle the mixture of rice and saffron on top.

Mahi - Fish

Ingredients:
Serves 6

6-8 pieces of white fish fillet or a fish of your choice
1 cup flour (to coat fish)
Garlic powder
A pinch of red pepper
A pinch of turmeric powder
Salt and black pepper
Vegetable oil
1 large Lime

Method:

1. Season fish on both sides, lightly coat the fillet with flour and  shake off any excess flour.
2. Heat 3 tablespoons of vegetable oil in a skillet over medium heat, place fish in the pan and fry until golden brown and crispy on both sides.
3. Place the fried fish on a serving platter, squeeze lime juice over the fillets. 

Serve sabzi polow and mahi with fresh herbs, salad and pickles (torshi).

Enjoy!