We’ve partnered with Think Rice & The Feedfeed to create one of our family favorites: Vegan Persian Polo (Persian-style rice with a crispy bottom)! 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. Is it technically challenging to master? Perhaps a little. Is it worth the effort to taste the fluffiest rice imaginable and take a bite out of the gloriously crispy tahdig? You better believe it!
Our Persian Polo spotlights U.S.-grown basmati rice. U.S. basmati is an aromatic long grain rice with its own distinctive aroma and flavor. It has a 3:1-4:1 length to width ratio and while cooking, grains become longer, not wider. The cooked grains are long, separate, and fluffy and have a savory, nutty flavor and are slightly chewy.
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.
If there is one thing you should know about Persians, it’s that we’re very serious about our rice. So serious that we have different names for the contrasting preparations of the same long-grain white basmati. One is Kateh—the run-of-the-mill, dump-the-water-rice-and-simmer method you’re probably already familiar with. The other, more sumptuous technique, is called Polo. In this preparation, the rice is cooked in such a way that the individual grains do not adhere to one another, and a crispy crust is formed on the bottom of the pot—the much coveted tahdig.
Polo can be served with or without mix-ins. In its simplest form, it is the white rice that accompanies grilled meats and stews—like in Chelo Kabob (Persian kabobs) and Khoresh Ghormeh Sabzi (an herb stew). It can also be prepared with a variety of vegetables, meats and fruits cooked in—such as the case in Lubia Polo (a green bean and tomato rice) and Zereshk Polo (a dried barberry rice usually served with chicken). It’s worth noting that when it’s served white, it’s technically called Chelo— not Polo. But most Persians use the term “polo” to refer to both the white and jeweled preparations.
Unlike most rice dishes, Persian Polo isn’t just the starch that appends the meal. It often is the meal. In fact, the English word “pilaf” can be traced back to the Persian word “polo,” and Persian Polo’s influence extends all the way from Indian Biryani to Spanish Paella.
🍚 WHAT IS TAHDIG?
Growing up, my favorite part of Polo was the crispy layer that formed at the bottom of the pot called tahdig. The tahdig can be made out of thinly sliced potatoes, pita bread, or the basmati rice itself. When done right, it’s golden and crunchy and crisped to perfection.
It’s not unreasonable to say that the tahdig is the best part of Polo. As I mentioned above, I personally am of that opinion. Back in the day, I distinctly remember a few dinner parties where the guests ended up arguing over the few precious crispy pieces.
In fact, people are so obsessed with tahdig that they make art out of it. Just search the hashtag #tahdigart on Instagram to get a glimpse into tahdig mania.
Love,
—Mani
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💕 More Persian Recipes You’ll Love
👩🏽🍳 RECIPE
Vegan Persian Polo
Ingredients
- 1 large Russet potato peeled and sliced into thin medallions
- 2 cups of U.S.-grown basmati rice
- Enough water to soak rice plus additional ⅓ cup water, divided
- 3 tablespoon salt
- 2 tablespoon vegan butter plus more to serve
- 1 teaspoon 1 teaspoon saffron threads bloomed in 3 tablespoon hot water
Instructions
- Soak potatoes: Soak sliced potatoes in water to remove starch.
- 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. Mix in 3 tablespoon of salt. Cover and soak rice for at least 15 minutes (the longer the better).
- Par-boil rice: Bring a pot of water to boil. Then drain rice, add to boiling water, and parboil for 3 minutes. You want the rice to be al dente (but not fully cooked). Drain rice and set aside.
- Prepare potatoes and rice for cooking: Heat butter over medium heat in a separate pot. Add ⅓ cup water to the pot. Drain potatoes and layer them in a single layer over the bottom of the pot. Then add the rice over the potatoes, making sure it’s evenly distributed.
- Cook rice: Tear off enough paper towel sheets to create a double layer of coverage over the pot. Place the paper towels over the pot and secure the lid tightly over the paper towels. Depending on the strength of your burner, reduce heat to low or medium-low (our burner is weak, so we reduce to medium-low). Cook at least 1 hour. Potatoes will form a crispy bottom called a tahdig.
- Make saffron rice topping: Mix ½ cup of cooked rice with bloomed saffron, topping remaining rice with the mixture. Serve with additional vegan butter.
Thank you for the thorough instructions. I finally made Persian rice!