Polo & Chelo🍚Crispy Saffron & Golden Crust Video Tutorial

Polo (Persian Rice)

Name: Polo (Persian Rice)
Prep time: 2 h
Cook time: 45 min
Yield: 4-6 servings
Cuisine: Persian
Ingredients: 3 cups long-grain Persian basmati rice; 1/4 cup cooking oil or butter (divided: for tahdig and drizzling); 2 tablespoons bloomed liquid saffron; 2 to 3 tablespoons salt (for soaking and boiling water); Thinly sliced potatoes or lavash bread (for tahdig, optional); Water

چلو و پلو اصیل زعفرانی با ته‌دیگ طلایی

There are a few different styles that are used to make rice. There is the style where you strain the rice after it cooks a bit and then allow it to cook more after it steams (or as we say 'dam mikeshe'). Another style is where the rice is not strained, but cooks with the water and once the water evaporates the rice is allowed to cook longer after it steams (Kateh). I typically strain my rice and here is the recipe I will share with you.

Prep Time

2 hours (soaking)

Cook Time

45 mins

Total Time

2 hr 45 min

Servings

4-6 servings

Difficulty

Easy

The Authentic Sofreh Pairing

In Persian tradition, dining is a harmony of hot and cold temperaments (Garm o Sard). Serve this dish alongside:

Any Persian Khoresht (Stew)Kabab KoobidehSalad ShiraziMast-o Khiar

🍚The Tahdig Golden Guarantee

Master Crust Secret: Slick the pot bottom with 3–4 tbsp oil or melted butter and 2 tbsp bloomed saffron water. Sear on medium-high heat for 2–3 minutes until sizzling, then wrap the lid in a clean towel (damkoni) and steam on low for 40–45 minutes.

Ingredients

مواد لازم

Servings Stepper

4 servings

Unit System

Prep ready: 0 of 6

3 cups long-grain Persian basmati rice

¼ cup cooking oil or butter (divided: for tahdig and drizzling)

2 tablespoons bloomed liquid saffron

2 to 3 tablespoons salt (for soaking and boiling water)

Thinly sliced potatoes or lavash bread (for tahdig, optional)

Water

Step-by-Step Instructions

طرز تهیه

Soak the rice: Wash the rice gently several times until the water runs clear. Cover with cold water by a few inches and add 2 tablespoons of salt. Allow the rice to soak for at least 2 hours (or longer).

Parboil: Fill a large non-stick pot about two-thirds full with water and bring to a rolling boil over high heat. Drain the soaking water from the rice and pour the rice into the boiling pot. Let it boil for 5 to 8 minutes. Test a grain: it should be tender on the outside but still have a firm bite in the center.

Drain: Pour the boiling rice into a large colander in the sink and rinse quickly with cool water to halt the cooking.

Prepare tahdig: In the bottom of your pot, heat 2 to 3 tablespoons of oil with 2 tablespoons of water and a splash of bloomed saffron. If desired, layer sliced potatoes or lavash bread across the bottom of the pot for tahdig.

Mound & steam (dam bekeshe): Gently spoon the drained rice into the pot, building it up into a cone or pyramid shape. Poke 3 to 4 holes down through the rice with the handle of a wooden spoon to let steam rise. Cover with a clean towel-wrapped lid (damkoni) over medium-high heat until steam rises (about 5-7 minutes), then turn down to low heat. Drizzle with 2 tablespoons of melted butter or oil and let it steam on low for 40 to 45 minutes.

Serve: Spoon a few scoops of rice into a small bowl and mix with bloomed saffron. Transfer the white fluffy rice onto a serving platter and crown with the vibrant golden saffron rice. Carefully lift out the crunchy golden tahdig and serve alongside! 🙂

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