Polow (Persian Rice with Pistachios and Dill)

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 29 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

This aromatic Persian polow is a masterclass in texture and fragrance, bringing the vibrant flavours of a traditional Iranian kitchen to your table. The dish combines long-grain basmati rice with generous handfuls of fresh dill and buttery pistachios, all steamed to perfection. What truly sets this recipe apart is the tahdig—a crisp, golden yoghurt-based crust that forms at the base of the pot, providing a delightful savoury crunch that contrasts beautifully with the fluffy, saffron-scented grains above.

As a substantial vegetarian dish, this rice is sophisticated enough to serve as a centrepiece for a dinner party or as an elegant accompaniment to grilled meats and stews. Using a heavy-based pot is essential for achieving that signature crust, while the addition of vibrant saffron provides a luxurious finish. It is a comforting yet healthy option for those looking to explore authentic Middle Eastern home cooking.

Ingredients for Polow (Persian Rice with Pistachios and Dill)

550g basmati rice (575g)
3 tablespoons salt
1/2 teaspoons saffron threads, crumbled
110g plain yoghurt
1 כף חמאה ללא מלח
2/3 cup fresh dill, chopped
1 cup shelled natural pistachios (about 140g ), coarsely chopped
6-quart wide, heavy pot, preferably nonstick
parchment paper

How to make Polow (Persian Rice with Pistachios and Dill)

Using lid of pot as guide, trace circle on parchment paper and cut out. Set aside.

In large bowl, rinse rice in several changes of cold water until water runs clear. Drain well.

In pot over moderately high heat, combine 3.8L cold water, rice, and salt. Bring to boil, then reduce heat to moderate and boil, uncovered, 5 minutes. Drain well.

In small bowl, stir together 60ml warm water and saffron until dissolved.

Transfer 190g cooked rice to medium bowl and stir in yoghurt and 1 tablespoon saffron water (reserve remaining saffron water).

In cleaned pot over moderately low heat, melt butter. Add rice–yoghurt 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.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.