I started teaching virtual cooking classes during the pandemic. Not only was it a wonderful way to connect with my community during a lonely time, but it was also an special opportunity for me to share a few of my favorite Persian recipes in my Fundamentals of Persian Cooking Series.
So, today I’m sharing with you two recipes - polo ba tahdig (the basic persian basmati rice with tahdig (crispy golden bottom layer) and polo zereshk (persian rice with tart barberries and caramelized onions).
In order to make polo zereshk, you first make polo ba tahdig and then mix in caramelized onions and barberries that have been kissed by fragrant saffron. If this is your first time making persian rice, I recommend starting the basic polo ba tahdig before dipping your toes into the advanced rice dishes like polo zereshk, polo sheveed, jeweled rice, and tahchin.
Persian rice is near and dear to my heart. It is the centerpiece of any Persian meal and something I lean into time and time again when I’m craving the comfort of home.
I won’t sugarcoat it though - the process of Persian rice can be challenging and requires practice before achieving fluffy rice and perfectly golden, crunchy tahdig. While many use a rice cooker for a foolproof way of making rice and tahdig, I grew up preparing persian rice in a stainless steel pot (as rice cookers are nonstick and typically made from toxic teflon). While stainless steel is the healthier option, it does come with its challenges, one of them being burnt tahdig. Just because my mom and I have been making persian rice for years doesn’t mean we don’t overcook our rice and burn our tahdig from time to time. Heck, I burned the tahdig when I shot the cooking demo. Just remember there is always a next time:)
Here’s what I suggest:
First, read through the recipe.
Then, watch the recording and make any notes.
Ask me any questions in the comments!
As you prepare the rice, refer back to the video.
When the rice is done, snap a pic and share with my on instagram:) Tag @sydneynavid so I can see your beautiful rice (even if burned your tahdig!)
polo ba tahdig
Serves 8
Prep time: 5 minutes
Cook time: 1.5 hours
