This dish finds its roots in the province of Kermanshah, located in the western region of Iran. At its core, it is a simple one-pot meal that starts with slow cooking of the beef and the garbanzos. Along the way, onions and simple spices are added to develop more depth and flavor. Once the beef and beans have become tender and succulent, rice is added straight into the pot and cooked until all of the moisture has been absorbed.
I first became aware of this dish only weeks ago when messaging with a friend, Masoumeh Khanoom, who is also one of my Instagram followers. Khanoom in Farsi is a polite and formal reference placed after a first name or before a last name to refer to a woman.
Sabzi Polo is one of the more popular herb-rice mixture dishes in Persian cuisine, known not only for its use of abundant fresh herbs but also for its close ties to the Persian New Year celebration, Nowruz.
Iranian’s obsession with herbs in large quantities, fresh or dried, is no secret. You will find many dishes – ranging from yogurt, to stews, to soups and rice dishes – that incorporate at least one herb, or more often a whole medley of them.
Iranian’s obsession with herbs in large quantities, fresh or dried, is no secret. You will find many dishes – ranging from yogurt, to stews, to soups and rice dishes – that incorporate at least one or more often a whole medley of herbs.
Gishneez polo is a slightly lesser known version of the more popular herb and rice pilaf dishes. Shiveed polo highlights dill, while Sabzi polo celebrates a combination of herbs including parsley, dill, chives and cilantro. Gishneez polo offers simplicity, and brings all the cilantro lovers to the table!
Kadu Polo is a delightful Fall-weather dish from the Caspian Sea region of Iran, where its regional name is Ka-ee Pelah. It is a true celebration of the local flavors and produce that make northern Iranian cuisine so incredibly fresh, tasty and healthy.
I am often surprised and delighted when simple dishes without a long list of ingredients turn out so incredibly rich and flavorful. Fresh ingredients and proper cooking techniques are two essential elements of Persian cuisine.
Javahar Polo (jeweled rice in Farsi), also known as Morasa Polo, is truly the ultimate rice dish that is often served at Persian New Year celebrations or at weddings. But you certainly don’t need to wait for spring equinox or a marriage proposal to treat yourself to this gem (all puns intended!) of a dish.
Persian food is a complex balance of abundance, color, flavor, design and presentation. No other dish matches the sophistication and elegance of this dish and the care given to its presentation. The sparkling ruby color of the barberries is enhanced with glistening, exquisite saffron. Accompanied by emerald green Iranian pistachios, sweet and tenderized carrots and caramelized orange peel, this dish is truly a visual and gastronomic feast.
Reshteh Polo: another signature Persian dish that blends familiar ingredients and brings them together in an unpredictable and distinctive way!
This rice dish has it all! Dates and raisins; onions and toasted noodles; saffron and rose water; cinnamon and turmeric. Finished off with a crispy bread Tahdig, and served with slow cooked lamb shanks in a rich broth to bring it all together! Though this dish can be consumed year-round, it is most often associated with Persian New Year celebration.
Kufteh is the term Iranians use to describe meatballs. However, unlike meatballs from most other cultures, Persian meatballs are not primarily about the meat! As a matter of fact, most Persian meatballs incorporate many other elements. A variety of grains including rice, as well as a wide range of beans and lentils, fresh herbs, nuts and dried fruits, and even whole hard-boiled eggs, find their way into this traditional dish.
Albaloo Polo has it all: sweet, sour, salt, carbohydrates, protein, soft, crispy, and bright uplifting colors – all packed into one surprisingly humble dish. It is a delicious and flavorful meal and a true gastronomic experience that satisfies all the different taste buds in your palate. Albaloo is the Farsi word for Morello cherries, which with their distinctive dark red skins and intense flavor are highly prized in Persian culture and cuisine.
A traditional and popular dish from the city of Shiraz, Kalam Polo consists of cabbage and small meatballs layered into rice, with – of course – an exotic combination of spices, herbs and flavors.
Shiraz, known for its beautiful gardens and its deep poetic tradition (it was the home of both Hafez and Sa’adi), is also a significant contributor to Persian cuisine, to which it brings its own unique identity. Shirazis are proud of the many local ingredients and foods that reflect the region’s climate, culture and lifestyle. Shiraz wine, anyone?!
Meygoo Polo originated in Iran’s southern provinces of Khuzestan and Bushehr. It’s not surprising that this seafood dish comes from provinces that are located on the shores of the Persian Gulf.
Meygoo is the Farsi word for prawns, which are a staple for the residents of the Persian gulf region. This dish brings together warming spices and blends them with cups of fresh herbs, all layered in a pot full of light and fluffy rice. As with most traditional dishes, local and regional touches influence the specific ingredients.