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Polo (Persian Rice) Recipe

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This recipe for Polo (Persian Rice), by , is from Recipes from Vicksburg and Beyond , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Renee Tabari

Category:
Category:

Ingredients:  
Ingredients:  
4-5 cups rice
oil or butter
water
salt
saffron (optional) –this would be used to give color to a small amount of rice that will then decorate the top of your rice when you serve it

Directions:
Directions:
Wash your rice well and then pour cool water onto the rice and add salt to the water. Allow the rice to soak for at least 2 hours in this salt-water.
Fill a pot (medium to large size pot) halfway with water. Place the pot on the stove burner and set the temperature to high. Once the water comes to a boil add the rice along with the salt-water into the pot. Keep the temperature on high and allow the rice to come to a boil. While the rice is boiling you may wish to remove some of the foam with a spoon. As the rice begins to rise and come to a boil you can add a bit of cold water to it. This will elongate the rice. If you do this allow the rice to come to a boil again (still remove foam). This time when the rice comes to a boil empty the rice into a strainer.
Set the pot back on the stove top with the temperature still set to high (if you want you can bring the temperature to medium-high if you plan on adding lavash or potatoes for the tah dig). Add water and oil to the pot and allow them to heat up. Note: if you do plan on using lavash or potatoes for the tah dig add a bit more oil or butter. Once the oil and water is heated empty the rice in the strainer into the pot. Use a large spoon to gather the rice in the center of the pot. Place a cloth or towel on the lid of the pot and cover the pot.
Once steam begins escaping the sides of the lid bring the temperature down to low. Note: don’t bring the temperature done the moment steam begins escaping…wait until its escaping from a few locations all around and at a faster rate before turning the heat to low.
Depending on the amount of tah dig you want allow the rice to cook for at least 40 minutes to over 1 hour.
There are a variety of different Polo recipes that follow this basic process with a few added steps due to added ingredients. Also, most of the khoreshts (stews) go well with this type of Polo (rice).

 

 

 

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