Polow (Persian Rice with Pistachios and Dill)
Polow (Persian Rice with Pistachios and Dill) is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Using lid of pot as guide, trace circle on parchment paper and cut out.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionUsing lid of pot as guide, trace circle on parchment paper and cut out.
In large bowl, rinse rice in several changes of cold water until water runs clear.
In pot over moderately high heat, combine 4 quarts cold water, rice, and salt.
Bring to boil, then reduce heat to moderate and boil, uncovered, 5 minutes.
In small bowl, stir together 1/4 cup warm water and saffron until dissolved.
Transfer 1 cup cooked rice to medium bowl and stir in yogurt and 1 tablespoon saffron water (reserve remaining saffron water).
In cleaned pot over moderately low heat, melt butter.
Add rice–yogurt mixture, smoothing into flat layer.
Top with 1/2 of remaining rice.
Sprinkle with 1/2 of dill and pistachios and top with 1/2 of remaining rice, mounding loosely.
Sprinkle with remaining dill and pistachios and top with remaining rice, mounding loosely into pyramid.
Using round handle of wooden spoon, make 5 or 6 holes in rice to bottom of pot and pour in remaining saffron water.
Cover rice with prepared parchment paper round then with lid and steam, undisturbed, until tender and crust forms on bottom, 15 to 20 minutes.
Spoon loose rice onto platter without disturbing bottom crust.
Dip bottom of pan into large bowl of cold water 30 seconds to loosen crust.
Using spatula or wooden spoon, lift crust and transfer atop rice.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.