Perfect fluffy rice with a golden crust (Polo ba taadig) from Pomegranates and Roses: My Persian Family Recipes (page 106) by Ariana Bundy
- saffron threads
-
basmati rice
- Show all ingredients...
-
EYB Comments
Soak rice for 2 to 24 hours.
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Young almond and chicken ragout (Khoreshteh chaghaleh badoom); Kneaded kabab (Chelo kabab); Juicy chicken kabab with saffron, butter and lemon (Joojeh kabab); Tender kabab marinated in ground walnuts, pomegranate paste and garlic (Kababeh torsh); Pomegranate-glazed Caspian fish stuffed with herbs and walnuts (Fifij [Mahi too por]); Fresh broad beans with dill, garlic and poached eggs (Baghali ghatogh)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
Notes about this recipe
You must Create an Account or Sign In to add a note to this book.Reviews about this recipe
You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.