Persian Rice

A Labour of Love ~ Persian rice will come as a revelation for anyone used to the sticky Asian rice. ‘Chelo’ is light, dry, fluffy and fragrant. It is the axis around which nearly every Persian meal revolves, whether as a simple platter of buttery Saffron rice to accompany grills or as a complex layered ‘Polow’, incorporating meat, vegetables, nuts, herbs & all manner of exotic spices.

  • Baghali Polo Mahicheh ~ is one of the most popular dishes in Iran, and is usually served at parties such as wedding ceremonies. The combination of rice with dills and broad beans is called Baghali Polow, and the fork tender lamb shanks which is served beside the rice is called Mahiche. These two parts served together make a sublime taste.

    The origin of this food dates back to Safavid dynasty that ruled Iran from 1501 to 1722, and the kings were served with rice and lamb shanks. Nowadays it is a frequent dish among Iranian families, but still served and treated like a king’s food.

  • Zereshk Polo ba Morgh ~ One of the most famous dishes in Persian cuisine. It’s full of wonderful flavours such as saffron, turmeric and barberry.

  • A delicious and hearty dish made of aromatic basmati rice, lentils, caramelised onion, dates, raisins, and spices. Served with A skewer of Lamb filet kabab

  • Adas Polow ~ A delicious and hearty dish made of aromatic basmati rice, lentils, caramelised onion, dates, raisins, and spices.

  • Biryani ~ The name comes from the Persian and means ‘fried’ or ‘roasted’.  Rice and minced lamb. for this dish are cooked separately then layered together to form a dish of contrasting flavours and texturs

  • Biryani ~ The name comes from the Persian and means ‘fried’ or ‘roasted’.  Rice and chicken. for this dish are cooked separately then layered together to form a dish of contrasting flavours and textures

  • Biryani ~ The name comes from the Persian and means ‘fried’ or ‘roasted’.  rice and veg. for this dish are cooked separately then layered together to form a dish of contrasting flavours and textures