persian cuisine

A favorite in Nowruz dishes, Sabzi Polo is made with rice and chopped herbs, usually served with whole white fish.

Sabzi Polo

fish

bitter oranges ((or lemons))

½ cup neutral vegetable oil

turmeric

paprika

black pepper

garlic (, pressed)

Salt

basmati rice

flat-leaf parsley (, washed and dried)

dill (, washed and dried)

green nira ((tareh or garlic chives, washed and dried))

chives (, washed and dried)

cilantro (, washed and dried)

dry fenugreek

garlic (, peeled and pressed)

ghee ((or vegetable oil))

saffron threads + 3 tablespoons boiling water

water

salt

Pestle and mortar

Using a pestle and mortar, pound the saffron and transfer it to a bowl,

Pour over 3 tablespoons of boiling water and let it infuse for 1 hour.

Cut a few slits on both sides of each fish.

Mix the spices (turmeric, paprika, pepper and salt), then add the pressed garlic.

Rub the fish with this mixture over their entire surface.

Cover the fish with plastic wrap and set aside in the fridge while the rice cooks.

Fish

Finely chop the herbs and transfer them to a bowl.

Add the dried fenugreek and garlic and mix well.

Pour the rice into a large container generously filled with cold water and let it soak for 30 minutes.

Rub it vigorously between both hands then drain it.

Again, pour the rice into the container filled with cold water, rub it vigorously between both hands and drain it.

Repeat this process 4 times.

Generously fill a large saucepan with water, add 2 tablespoons of salt and bring to a boil then add the rice

Mix well, cover and cook over medium heat for 5 minutes, stirring frequently.

Drain and rinse with cold water to stop the cooking.

Pour the ghee (or oil) into a non-stick coated Dutch oven with a lid and heat over medium heat.

Transfer a quarter of the rice to a bowl and mix it with a quarter of the herb/garlic mixture and the saffron infusion water.

Once the rice has turned uniformly yellow and the herbs and garlic are evenly distributed, transfer everything to the pot and spread it evenly.

Add a layer of white rice on top, then sprinkle a small handful of the herb/garlic mixture on top. Repeat this process creating more layers until all the ingredients are used up.

Using the handle of a wooden spoon, poke a few holes in the rice.

Mix 2 tablespoons of water with 2 tablespoons of oil.

Pour this mixture of water and oil over the rice and immediately cover the pot.

Place a towel over the pot lid and start cooking over medium heat.

As soon as steam begins to come out of the pot, cover it with another cloth and reduce the heat.

Allow the rice to steam for 45 minutes over low heat.

Rice

Meanwhile, start preparing the fish.

Heat the oil in a pan large enough to accommodate the size of the fish, and over high heat, bring it to a temperature of 350 F (170°C).

Carefully drop 2 fish into the pan and fry them on both sides until their skin looks crispy and golden, about 5 minutes on each side.

Remove the lid from the Dutch oven and place a large dish in its place.

Turn the pot over to gently unmold the rice and the tahdig.

Serve the fish with herbed rice, wedges of bitter oranges (or lemons) and torshi sir (pickled garlic) or roasted garlic.

To serve

Persian kotlet are patties of ground meat, eggs, onions, and potatoes or breadcrumbs, that are traditionally pan-fried.

Kotlet

potatoes

lb beef ((or lamb, ground))

eggs (, beaten)

onion (, grated)

½ teaspoon advieh ((Persian spice blend))

parsley

saffron pistils (, optional)

Vegetable oil

Pepper

Infuse the saffron pistils in a small amount of boiling water.

Drain the grated potatoes and the onions very well and mix them in a large bowl.

Add the ground meat, eggs, parsley, salt, pepper, advieh, saffron infusion and turmeric.

Knead together by hand for at least 5 minutes.

Divide the mixture into 15 equal portions.

Give an oval shape to each serving.

Heat 1 cup (125 ml) of vegetable oil in a large skillet over medium heat.

Pan-fry the kotlets on one side and turn them over before they turn too brown.

While cooking, flatten each kotlet slightly with a spatula. Leave the second side to brown then turn it over again and fry both sides until the kotlets are dark brown.

During cooking, add more oil if necessary.

Serve with raw vegetables and bread such as lavash, barbari, taftoon, shrak (markook), kaak, or taboon.

This Persian Chicken recipe takes the grand prize for being the best dinner option for a weekly night. This recipe has a special mix of spices called the Persian spice blend.

Persian Chicken Recipe

Basmati Rice

Bone-In Skin-On Chicken

Olive Oil

Red Onion

Garlic Cloves

Cups Water

¼ tsp Turmeric

Almonds (for garnishing)

Cinnamon

Cumin

Coriander

Black Pepper

Cardamom

Allspice

Nutmeg

Cloves

Start by soaking the basmati rice in a big bowl of water for at least 30 minutes.  

Then, coat the chicken with salt and the spice blend.

Now, add oil to the pan and heat it up. Then add garlic and onions.

Follow it up with salt and pepper, sauté them well, and keep them aside.

Now in the same pan, add the marinated chicken and cook for about 5 minutes each side. Keep the kitchen aside.

Top 3 persian cuisine recipes from across the web

The most viewed persian cuisine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sabzi Polo

Kotlet

Persian Chicken Recipe

Top 3 persian cuisine recipes from across the web

The most viewed persian cuisine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sabzi Polo

Kotlet

Persian Chicken Recipe

The most viewed persian cuisine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine