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 create a creamy, aromatic and vibrant rice pudding that is as familiar to Iranians as apple pie is to Americans.
For me, there is something so special about this dish as it marks the beginning of Autumn by celebrating the season’s bounty.
Every year I find myself eagerly looking forward to the arrival of Fall and its seasonal produce: from an amazing variety of squashes including the sweet and tender butternut squash, to fruit like persimmons, quince, and pomegranate, and above all the extraordinarily flavorful Persian golden plums, known as Aloo Zard. These plums are golden in color and have a unique tart flavor which wins the hearts of all Iranians.
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.
While everything about this dish appears striking and eye-catching, it is a relatively easy and simple Persian stew. This Khoresh is consumed primarily in the summer season when fresh peaches are abundant in Iran.
The chicken first simmers slowly in a saffron broth, along with a squeeze of fresh lime juice and a touch of sweetness. Then, fresh but not overly ripe peaches are lightly caramelized with a touch of oil and placed on top of the chicken for the last few minutes of cooking. Each cook choreographs the dance of sour and sweet flavors to suit their family’s taste preferences.
While the peaches are the focal point of this stew, a fair amount of good quality saffron makes this dish shine and come to life!
Khoresh Seeb is a highly adaptable stew whose stars are the firm and tart apples (Seeb in Farsi) that are gently sauteed in butter or ghee and then placed on top of the stew as it finishes cooking.
The base of this dish is made with beef and yellow split peas, patiently cooked in a turmeric and tomato sauce which by itself is often called Gheymeh. Gheymeh is not only served alongside fried or roasted potatoes, but is also used as a decorative topping on various dishes such as Aash.
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.
So much of this dish is familiar and comforting, not just to Iranians but also in many cultures around the world. This definitely makes it to most Persians’ top 10 list of favorite rice dishes, albeit under different regional names and slightly different cooking methods.
This is Zereshk Polo, a distinguished Persian dish.
The popular Zereshk Polo features many of the elements of Persian cooking. Barberries, which are quite tart and bright in color, are layered within the fluffy Basmati rice and served with succulent chicken, or if you prefer with lamb or beef .