These photos were taken by myself (Hanif).
While a few decades before, bread (Naan) was the main ingredient of Iranian meals, currently the rice is the main one, which is cooked in many different styles, colors and methods. Similar to Indian cuisine, simple rice is cooked in two steps; first rice is semi-cooked in the boiling water and then the water is drained and the rice is steamed and is cooked by hot water vapor. But what makes Iranian Polows unique, is how the rice is being mixed with different vegetables and spices.
Loobia Polo or Polow (rice with green beans): Recipe I, Recipe II
Polo Zafarani (rice with Saffron)
پلو با ته ديگ
Adas Polo: Recipe I, Recipe II
Zereshk Polo (Barberry Rice): Recipe I, Recipe II
Morasah Polow: Recipe I, Recipe II
Tah Cheen (Saffron Yogurt Chicken): Recipe I, Recipe II
Sabzi Polo ba Mahi (Fresh herb rice with fish) :Recipe I , II + Recipe I
سبزی پلو با ماهی
Baghali Polow ba Goosht (Meaty Lima Bean Dill Rice): Recipe I, Recipe II
Shirin Polow (Sweet Rice): Recipe I , Recipe II
Albaloo Polow (Persian Rice with Sour Cherries): Recipe I, Recipe II, Recipe III
Kalam Polow (Cabbage Rice): Recipe I, Recipe II, Recipe III, Recipe IV
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