Rice is indeed an undeniable part of The Iranian meal. In Iranian cooking, rice can be prepared in a seasoned broth simply with butter/oil, salt and saffron, known as chelo such as: Chelo kebab. But just as often, it’s cooked with other ingredients and called polo. Polo can be made with herbs, vegetables, beans, nuts, dried fruit, meat and even noodles. Rice is also is the key ingridients of Kooteh.

 

Here you can some different types of the Persian polos :

 

 

 

 

Tahdig is the soul food of Persian cooking. It’s the crisp, golden layer of fried rice at the bottom of the rice pot, and it tastes like a combination of popcorn and potato chips, but with the delicate flavor of basmati ice. (Tahdig is usually not printed on the menu, so you may have to ask for it.) At Iranian family gatherings, there are always plenty of leftovers, but the one dish that disappears completely is Tahdig. It’s eaten as a side dish, and it’s forgivable to pick it up and eat it with your fingers.

 

 

Koobideh kebab

Better to call koubideh, refers to the style that meat was prepared, originally meat was placed on a flat stone (precisely a black flat stone and smashed with a wooden mallet. It is cooked on a “seekh”. Lamb or beef (precisely 20% fat, 80% meat) is minced twice for finer consistency. Salt, garlic powder, black pepper, celery powder, sumac, very finely grated onion (the extra juice is squeezed out and saved for are mixed, covered, and left to marinate in the refrigerator for at least four hours or overnight. Kabab koobideh is grilled on skewers, traditionally over hot coal, and is served with chelo.

 

(Persian Stews)

Gormeh Sabzi (Green Herb Stew)

Gormeh Sabzi as the second Iranian favorite dish contains a lot of perfect tastes. Made from herbs, kidney beans and lamb, deep green Gormeh Sabzi satisfies two Persian flavor obsessions: it’s sour and full of herbs. The stew is seasoned with dried limes, Limoo Amani in Farsi. These limes are extra intense and sour, with a bittersweet taste that gives the stew a unique flavor. The other constant in Gormeh Sabzi is fenugreek leaves, an unfamiliar taste with the most westerners. Other herbs include parsley, coriander and scallions. Gormeh Sabzi is served with the steamed rice and saffron (polo). Small bites of onion are taken

Gheyme nesar

Gheymeh Nesar is basically plain rice garnished with meat (usually lamb but beef or chicken may also be used) barberries, slivered nuts and most important of all, very lightly sweetened orange peel that gives the dish its unique flavor. Fried lamb piece are fried and added to the polo mixed with sour taste.

 

Ash Reshteh

There are many different kinds of Ash in Iran but Ash Reshteh is the most famous and popular one among all. It is made up of thick cut vegetables with beans and noodles. Kashk is added to the ash which adds a little sour taste to it making it a great soup. Especially in ice cold weathers.