Polows

(پلوها)

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): Cooking Instruction 1, Instruction 2, Instruction 3

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• لوبیا پلو

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Polo Zafarani  (rice with Saffron)

• پلو زعفرانی

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پلو با ته ديگ

Adas Polo: Cooking  Instruction 1, Instruction 2, Instruction 3

 عدس پلو

Zereshk Polo (Barberry Rice): Cooking Instruction 1, Instruction 2, Instruction3

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• زرشک پلو

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Morasah Polow: Cooking Instruction 1, Instruction 2

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• مرصع پلو

Tah Cheen (Saffron Yogurt Chicken): Cooking Instruction 1, Instruction2

ته چین

Sabzi Polo ba Mahi (Fresh herb rice with fish) :Cooking Instruction A1 , A2, A3+ InstructionB1,  B2

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• سبزی پلو با ماهی

Baghali Polow ba Goosht (Meaty Lima Bean Dill Rice): Cooking Instruction I, Instruction II

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• باقالی پلو

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Shirin Polow (Sweat Rice): Cooking Instruction I, Cooking Instruction II

شیرین پلو

Sofreh Irani

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