"We’ve partnered with @think_rice and @thefeedfeed to create one of our family favorites: Persian Polo (Persian-style rice with a crispy bottom)! #sponsored
Our Persian Polo spotlights U.S.-grown basmati rice, which has a savory, nutty flavor. We love to use U.S.-grown basmati rice in this recipe due to the U.S. rice industry’s commitment to sustainability. Did you know that U.S. rice fields provide essential wildlife habitat? Over half of North America’s ducks and waterfowl winter in regions where rice is grown in the U.S. The six major rice-producing states in the U.S. include Arkansas, California, Louisiana, Mississippi, Missouri, and our home state of Texas.
Persian Polo is an opulent preparation of long-grain basmati, in which the rice is par-boiled, then steamed so that the individual grains don’t stick together—and the magical, crunchy tahdig is formed at the bottom of the pot. The tahdig can be made from thinly sliced potatoes, pita bread, or the basmati rice itself. Polo can be served with or without mix-ins. In its simplest form, it is the white rice that accompanies Persian grilled meats and stews. We served ours alongside vegan kebabs."
Persian Polo (Persian-Style Rice With a Crispy Bottom)
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A Note from Feedfeed
A dish that looks almost too good to eat, may we introduce you to this stunning and delicious Persian Polo. The best part of it all is this recipes uses U.S.-grown rice, which supports our farmers and incorporates sustainable practices.
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- Recipe Card
Prep time 30mins
Cook time 1hr
Serves or Makes: 4
Recipe Card
ingredients
- 1 large russet potato, peeled and sliced into thin medallions
- 2 cups U.S.-grown basmati rice
- 3 tablespoons salt
- 2 tablespoons vegan butter, plus more for serving
- 1 teaspoon saffron threads, bloomed in 3 tablespoons hot water (optional)
Method
Step 1
Soak potatoes: Soak sliced potatoes in water to remove starch.
Step 2
Rinse and soak rice: Meanwhile, rinse rice until water is clear. Add rice to a large bowl and add enough water to cover the rice by 2 inches. Add salt. Cover and soak rice for at least 20 minutes (the longer the better). Drain.
Step 3
Par-boil rice: Bring a pot of water to a boil. Add rice and cook for 3 minutes. You want rice to be al dente, but not fully cooked. Drain and set aside.
Step 4
Prepare potatoes and rice for cooking: In a pot, heat butter over medium heat. Add 1/3 cup water. Drain potatoes and arrange in a single layer on the bottom of pot. Add rice over potatoes, spreading to evenly distribute.
Step 5
Cook rice: Place a double layer of paper towel over the pot and cover with a lid. Reduce heat to low or medium-low. Cook for at least 1 hour. Potatoes will form a crispy bottom called a tahdig. Optional: After plating, drizzle bloomed saffron over the top of the rice. Serve with additional vegan butter.