The high quality rice cooked Iranian style is simply unbeatable. Whether it is mixed polo or plain, white chelo, soaked and drained or not drained (as in kateh or dami), the unique steam-cooking method employed to prepare Iranian-style rice results in a perfection of slender, fluffy grains with a heavenly taste and fragrance.
In addition, tah-dig, the crunchy part of rice, literally meaning “bottom of the pot,” is a by-product , and much loved, of Iranian style rice cooking, which could take several tastes and forms… I have explained all these simple yet delicate points and procedures in a “culinary memoir” linked on the sidebar of this blog. Meanwhile, Read the rest of this entry »
Jewel-mixed polo or ‘morasa polo” is a dish I often make when I want to impress my visitor :), of course served with fried or oven-cooked chicken. It has a unique taste – a bit sweet with the dominant taste of sweetened orange peel. In all fairness, this is quite a complex recipe to start my Persian cooking list with but I love the color so I went for it assuming many of you know the basics. If not, nothing to worry about. I will explain how to prepare plain rice in a separate post shortly.
Ingredients (serving five) Read the rest of this entry »