THE ART OF PERSIAN RICE: POLOW AND CHELOW
Rice holds an almost sacred place in Iranian cuisine. For centuries, it has been the centerpiece of Persian hospitality, a symbol of abundance, and the foundation of many iconic dishes. What distinguishes Persian rice from the rice of other cultures is not simply its flavor but the meticulous technique that transforms simple grains into fluffy, fragrant, beautifully separated jewels on the plate.
In Iran, two main styles of rice preparation exist: Che low, which is plain steamed rice traditionally served with kebabs and stews, and Po low, where rice is combined with vegetables, herbs, nuts, fruit or proteins to create a complete dish filled with aroma and color.
Both styles share one goal: rice that is light, long-grained, and never sticky. The process usually begins by soaking the rice in salted water, parboiling it, then draining and steaming it until each grain stands fully separate. At the bottom of the pot, a beloved golden crust forms, known as tahdig, often considered the crown jewel of any Persian table.
ZERSHK POLOW
Zereshk Polow is one of the most celebrated Persian rice dishes. It combines fluffy saffron rice with vibrant red barberries that provide a pleasant tartness. The dish is usually served with tender pieces of broiled chicken in a lightly seasoned tomato sauce.
SHIRIN POLOW
Shirin Polow translates to “sweet rice” and is a dish traditionally served at weddings and festive occasions. It carries an aromatic blend of candied orange peel, almonds, pistachios, carrots, and raisins. The rice is often paired with delicately seasoned chicken, creating a comforting combination of sweet and savory.
BAGHALI POLOW
Baghali Polow is a classic herb rice made with dill and broad beans, often paired with slow-cooked lamb shank or lamb neck. This dish is especially popular during family gatherings and holidays for its deep aroma and satisfying richness.
MORASA POLOW
Morasa Polow, known as jewelled rice, is one of the most visually stunning dishes in Iranian cuisine. It features colorful ingredients such as pistachios, almonds, carrots, raisins, barberries, orange peel, and saffron. Each ingredient adds texture and color, making the dish look like a bowl of precious gems.
THE TECHNIQUE BEHIND THE MAGIC
Persian rice is prepared using a unique steaming method. After partially boiling the rice, it is drained and returned to the pot in layers. A thin crust can be formed at the bottom by adding potatoes, bread, or oil. As the rice steams, this crust turns into tahdig, a crispy golden layer that Iranians adore.
For Polow dishes, herbs, fruits, vegetables, or meats are added between the layers, allowing their flavors to gently infuse into the rice while keeping it light and fluffy.
A SYMBOL OF PERSIAN HOSPITALITY
Whether it is vibrant Zereshk Polow, aromatic Baghali Polow, or jewel-like Morasa Polow, each rice dish reflects the richness of Iranian culture. These dishes are more than food; they represent celebration, artistry, and the importance of sharing meals with loved ones.