Recipezaar: Iranian/Persian,Rice recipes

Herbed Rice With Currants in Olive Oil and Balsamic Vinegar

Thu, 26 Apr 2001 18:23:47 -0400

A Persian recipe by Israeli chef Hanoch Bar Shalom. Kosher for Passover only for Sephardim. Bar Shalom suggests making a double amount of the currant mixture to save for garnishing salads, meats and poultry. That part of the recipe is kosher for everybody. -- posted by Gay Gilmore

Iranian Rice with Beans and Dill Weed (Baqala Polo)

Sun, 06 May 2001 11:42:05 -0400

This is one of the most amazing dishes I've ever eaten. Rich and savory! -- posted by Carol Bullock

Stuffed Grape Leaves (persian)

Thu, 08 Nov 2001 17:48:08 -0500

Serves six as a meal or 12 as an appetizer. -- posted by LikeItLoveIt

Koofteh Tabrizi (herbed Meat & Rice Balls)

Thu, 08 Nov 2001 17:48:40 -0500

-- posted by LikeItLoveIt

Chelo (persian Steamed Rice)

Thu, 08 Nov 2001 18:03:01 -0500

-- posted by LikeItLoveIt

Zardalu Polo - Persian Lamb and Apricot Pilaf

Thu, 08 Nov 2001 18:04:25 -0500

-- posted by LikeItLoveIt

Aash-e Aab Leemoo

Thu, 08 Nov 2001 18:05:43 -0500

-- posted by LikeItLoveIt

Persian Chicken Pilaf

Thu, 08 Nov 2001 18:06:39 -0500

-- posted by LikeItLoveIt

Rice with Almonds and Dates

Wed, 02 Jan 2002 14:32:59 -0500

This is one of our favorites, just watch everyone fight over the almonds. -- posted by Mirj

Persian Rice

Wed, 06 Feb 2002 09:29:52 -0500

While this seems unusual, I am told it is common in Iranian (Persian) households. I got the recipe from a young Iranian girl I worked with years ago; the recipe is from her mother. The one time I made it, it fell apart; I hope you have better luck! -- posted by Lennie

Shplo

Mon, 13 May 2002 18:31:39 -0400

Yes, you read it correctly, this is shplo. No festive Bukharan meal is complete without Shplo. This marvelous rice dish, which generally contains onion, pieces of lamb and/or chicken, carrot slices, and raisins, is one of the most popular Bukharan dishes. -- posted by Mirj

Persian Chicken - Tah Cheen

Fri, 16 Aug 2002 18:06:28 -0400

Tah Cheen, means "arranged at the bottom of the pot" in Persian. -- posted by Sue L

Persian Tahdeeg (Rice and Potatoes)

Fri, 18 Apr 2003 20:16:06 -0400

This is my daughter Nomi's all-time favorite way to eat rice. My friend Debbie, who is married to a Persian, makes this for her every time we're over at their house for a meal. I figured I was going to have to learn to make this myself, since Nomi just adores this rice and asks for it every time. It's a little complicated, but gets easier each time you make it (says Debbie). Well worth the effort, I'm a big fan of this rice myself, and EVERYONE always fights over the crust! Prep time includes soaking. -- posted by Mirj

Baghala Polo -- Iranian Rice With Lamb, Dill and Lima Beans

Mon, 07 Jun 2004 19:59:26 -0400

I found this in a cookbook of Middle Eastern cooking and posted it by request. I have not yet tried it. The recipe says you can use frozen lima beans for fresh, if you prefer. -- posted by Sackville

Saffron Rice Pudding -- Sholeh Zard

Wed, 10 Nov 2004 20:00:40 -0500

This is a dessert recipe from Iran. I have not tried it but posted it by request. You need to allow a few hours for the rice to soak. -- posted by Sackville

Iranian Rice With Potato Crust and Saffron

Thu, 24 Feb 2005 19:59:51 -0500

I have made this twice now and I love it. -- posted by Dancer^

Persian Rice

Mon, 06 Jun 2005 14:01:13 -0400

I was introduced to this by a friend of my mom's. She was married to an Iranian man, and he always made the most fragrant, fabulous rice. This is a little bit of work, compared to regular white rice, but it is so worth it. Not hard at all. Great with your favorite stir fry. The best part is the browned, crunchy tadiq, the bottom crust of the rice. For a great presentation, turn it out on a platter, and watch the family fight for the tadiq! Don't try to avoid fat and calories by using margarine, it isn't the same at all. -- posted by ChefKimmie

Middle-Eastern Meatless Cabbage Rolls

Wed, 31 Aug 2005 16:11:36 -0400

Very simple ingredients combine for wonderful flavor. Delicious warm or cold. I love these and don't find it labor intensive, rather rolling the cabbage for me is relaxing! I use brown rice and I do use toothpicks to keep rolls closed. I also mash the chickpeas first as it makes the filling easier to stuff. I also did not peel tomatoes and it was fine. I tweaked this recipe after I tried it, adding easy tips. Make sure to choose a very large cabbage head--better leaves. Make sure you are gentle with removing leaves from hot water as they tear easily. This is from Tess Mallos Complete Middle East Cookbook. -- posted by Somogirl

Persian-Style Basmati Rice Pilaf

Thu, 25 May 2006 17:10:56 -0400

I like to add in a pinch of cayenne pepper and saffron also but that is optional, this is very good! :) -- posted by KITTENCAL

Tabriz Style Kufteh

Wed, 06 Sep 2006 19:22:47 -0400

An Iranian meat casserole. Cooking and preparation time does not include time to soak and cook peas and cook rice, which (done simultaneously) will take approximately 1 1/2 hours. -- posted by echo echo

Tahcheen (Tah-Chin)

Mon, 11 Sep 2006 19:10:55 -0400

Found at an Iranian site. Although this takes time, it looks delicious! -- posted by Elmotoo

Pomegranate and Pine Nut Pilaf

Fri, 09 Feb 2007 17:26:33 -0500

This is the food of the gods. You can reduce the amount of butter and pine nuts if you desire. -- posted by Shannon W.

Cherry Almond Pilaf

Tue, 13 Feb 2007 15:44:25 -0500

Beautiful cherry pilaf that is lightly sweetened. The cherries will stain the rice a light pink color - it looks so pretty! Cilantro is known as coriander outside of the USA. -- posted by Shannon W.

Shirin Polo (Persian Sweet Rice)

Mon, 19 Feb 2007 23:36:08 -0500

This recipe comes from Gil Marks's vegetarian Jewish cookbook Olive Trees and Honey. According to him, this type of rice is commonly found at Persian festive occasions. His recipe suggested that you could use either turmeric or saffron. Since saffron is so expensive, I opted for turmeric, but you can substitute a the same amount of saffron instead. -- posted by Ariella

Lubia Polow

Mon, 16 Apr 2007 22:58:54 -0400

A Persian dish of rice with green beans. From New Food of Life cookbook, one of my favorite cookbooks. I always significantly reduce the amount of oil called for, but I copied the recipe as it appears in the book. -- posted by Canuck Mum

Barberry Rice

Thu, 07 Jun 2007 23:05:12 -0400

From the food and cooking of spain, africa and the middle east. Barberries can be found in middle eastern or international markets. Currants or dried cranberries could probably be substituted if you can't find them - but they're worth finding, as they lend a distinct tartness that goes well with the other flavors. (prep time does not include time needed to soak rice beforehand if you choose to do that, though I describe a shortcut method in the directions, as did a reviewer) -- posted by pattikay in L.A.

Iranian Rice - a Different Way...

Sun, 08 Jul 2007 18:57:01 -0400

This is my own variation of Bhagala Polo (apologies to Iranian cooks everywhere!). It is not the least bit authentic, but boy is it good! It's good hot or cold (I prefer it cold). -- posted by Oregongirl45420

Qormeh Sabzi

Fri, 14 Sep 2007 11:37:19 -0400

Iranian stew. The main ingredients are a mixture of sauteed herbs, including fenugreek, leek, spring onions, parsley, spinach and cilantro. This mixture is cooked with kidney beans, dried limes, and lamb, beef or chicken. It is best served with Basmati rice and plain or cucumber yogurt. Fresh or dried can be used for the herbs. The best is to buy the mix pre-made at an Iranian grocer. -- posted by One Little Deer

Saffron Steamed Basmati Rice (Persian Polow)

Sat, 15 Sep 2007 21:02:05 -0400

Use only basmati rice, please. From our local newspaper. -- posted by Cookgirl

Middle Eastern Raisin Rice

Mon, 08 Oct 2007 22:43:41 -0400

A twist on a Middle East recipe with a splash of Afghan and Central Asia. -- posted by Sahtein

Easy Green Bean Tomato & Rice

Sun, 03 Feb 2008 20:41:35 -0500

Easy one pot version of Iranian Loobia Polo -- posted by Chef #751431

Adas Polo

Tue, 05 Feb 2008 23:30:40 -0500

or Lentil Pilau, a Persian recipe from "Sephardic Cooking" by Copeland Marks. (I included soaking time in 'passive cooking time'.) -- posted by maryannatwork

Al Kabsa - Ancient Arabian Chicken and Fragrant Rice

Tue, 04 Mar 2008 01:27:35 -0500

This classic Arabian dish is Saudi Arabian in origin, and is believed to originate from the nomadic Bedouin tribes centuries ago. Arabic cuisine has its roots in tent cookery. Nomadic tribes could use only transportable foods such as rice and dates, or their nomadic stock like sheep and camels in their recipes. As the caravans journeyed throughout the Middle East, new seasonings and vegetables were discovered and added to the existing repertoire. Each new discovery was incorporated into the diet in quantities palatable to a particular tribe - a fact that many cooks believe is responsible for the anomalies found in some Arabic dishes today. You can use lamb (or camel !!) in this dish, but it is more usual to make it with chicken nowadays. I have a recipe posted on Zaar for the Kabsa spice mix needed in this recipe. Recipe #290159 -- posted by French Tart

Stunning Javaher Polow - Persian Jewelled Rice

Thu, 06 Mar 2008 00:13:19 -0500

Javaher Polow is one of the most famous Persian dishes in the world. It is absolutely stunning to look at - so much so that you might even feel a bit guilty eating it! There are a few stages to making this rice but honestly it isn't difficult & is well worth the effort. -- posted by Um Safia

Traditional Bahraini Muhammar - Sweet Rice Dish

Sun, 18 May 2008 02:48:34 -0400

This is one of the most famous Bahraini dishes. It is a sweet rice dish which is typically served with fish. I just wanted to add: this recipe calls for 6 cloves, HOWEVER, I think it REALLY ONLY NEEDS 2 cloves! -- posted by Um Safia

Cheat's Quick Persian Rice (Polow)

Fri, 24 Jul 2009 12:16:53 -0400

This is a quick, short-cut version of the usual Persian Rice (Polow) recipe. Like most short-cuts, the outcome will not be as impressive as following the traditional, longer method but, if you're in a rush and want a decent quality steamed persian rice, then I recommend following this one-pot recipe. For other times when you cook for guests or have time, I recommend following the traditional longer method as stated in other recipes on this website. -- posted by Chef #1325826

Sholeh Zard- Saffron Rice Pudding

Fri, 07 Aug 2009 02:55:53 -0400

This Persian dessert is absolutely delicious! Although it takes awhile to cook, it is fairly low-maintenance. Adapted from Najmieh Batmanglij's "Persian Cooking for a Healthy Kitchen". -- posted by Sephardi Kitchen

Iranian Saffron Rice Pudding (Sholeh Zard) (Dairy Free & Glu

Mon, 21 Sep 2009 01:17:13 -0400

This beautiful traditional Persian dessert is now a favorite of ours. This version is not overly sweet. Saffron, one of the most precious and most expensive spices in the world gives this pudding it's beautiful golden colour and rewarding flavour. Recipe by Nahal Lovessert, modified from http://www.lovescool.com. I never would have imagined a rice pudding without milk could be so good! -- posted by UmmBinat

Iranian Eslamboli Polou (Rice With Ground Meat)

Mon, 12 Oct 2009 17:31:04 -0400

A quick Iranian dish and very popular. Leave out the meat and make it a vegetarian dish. Make sure to soak the rice 3-4 hours prior to cooking. -- posted by littlemafia

Kateh - Iranian Simple Rice

Mon, 12 Oct 2009 17:45:23 -0400

I think this way of making rice comes from the North of Iran. I prefer this to the more classic polow as it's less work to do and it's faster.My husband has a very interesting way to check if the rice it's done:he spits a little on his finger and places the saliva on the pan. If the spit sizzles the rice is done! -- posted by littlemafia

Uyghur Polo (Pilaf)

Fri, 05 Feb 2010 08:53:02 -0500

Polo (a Central Asian variant on the word pilaf) is a food staple found across Central Asia, including Kazakhstan, Kyrgyzstan, Uzbekistan, Turkmenistan, Tajikistan, and parts of northwestern China. The different peoples of each region have their own takes, and their own flavors, for the recipe. This recipe is for Uyghur polo, the variant of the dish found in China's Xinjiang Uyghur Autonomous Region. Uyghur food is on the whole closer in taste to Indian, Persian, or Mediterranean food than it is to conventional Chinese food. I credit this recipe to my Uyghur language instructor. The recipe can be a challenge to cook correctly at first, but the challenge will prove well worth the effort because it is absolutely delicious. -- posted by mpevans