Kabuli Pulao is considered to be Afghanistan’s national dish, and traditionally was served only on special occasions. As with many popular dishes, there are regional varieties, and the dish is often personalized according to taste and the availability of specific ingredients. Lamb tends to be the primary protein, but it is also customary to cook it with beef or chicken.
Tag: Rice
Ghapeli Polo – Rice with beef and garbanzo beans
This dish traces its roots to the province of Kermanshah, located in western Iran. At its core, it is a simple one-pot meal that begins with the slow cooking of beef and garbanzo beans. Along the way, onions and simple spices are added to deepen the flavor and complexity. Once the beef and beans are…
Sabzi Polo ba Mahi – Herbed rice pilaf with fish
Sabzi Polo is a beloved herb-filled rice dish in Persian cuisine, celebrated for its generous use of fresh greens and its strong connection to Nowruz. Iranians are famously passionate about herbs, whether fresh or dried. Across the cuisine, you’ll find them everywhere, from yogurt-based dishes to stews, soups, and rice, often not just as a…
Kadu Polo – Butternut squash rice
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…
Sholeh Zard – Saffron and rosewater rice pudding
Sholeh Zard is a beloved and popular rice pudding that has all the quintessential flavors of a Persian dessert. Fragrant Persian rice is slowly simmered in a large body of water until it begins to soften. One by one, saffron, rosewater, and sugar find their way into the pot and diligently do their part to…
Javahar Polo – Jeweled rice with saffron chicken
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….
Reshteh Polo – Rice with noodles, raisins and dates
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…
Kalam Polo Shirazi – Kohlrabi and rice pilaf with meatballs
A traditional and popular dish from the city of Shiraz, Kalam Polo consists of kohlrabi (or cabbage) and small meatballs layered into rice, with – of course – an enticing 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…
Meygoo Polo – Rice with herbs and prawns
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…
Adas Polo – Turmeric rice with lentils
So much of Adas Polo, turmeric rice with lentils feels familiar and comforting—not only to Iranians but to people in many cultures around the world. Adas Polo definitely makes it onto most Persians’ top 10 list of favorite rice dishes, albeit under different regional names and slightly varied cooking methods. I love Adas Polo not…