Dill rice (Sheeved polo) from Bottom of the Pot: Persian Recipes and Stories (page 125) by Naz Deravian

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Everyday turmeric chicken (Morgh ba zardchoobeh); Saffron chicken (Morgh ba z'afaran); Braised lamb shanks (Maheecheh); Stuffed branzino (Mahi shekampor); Chicken drumettes kabab (Joojeh kabab); Roasted dill salmon

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

  • kate_8v3dzp on April 12, 2026

    Always tastes so buttery even with a relatively small amount. I used Indian basmati also and no issues. Maybe the other poster didn’t soak the rice? Or maybe your stove is on too high.

  • rhughes24 on December 29, 2021

    Made this with aged Indian basmati rice and it came out perfectly. There is no such thing as too much dill! A nice way to add some extra flavor to rice.

  • IvyManning on April 23, 2019

    Does not work with CA basmati rice, not sure if that was the problem. Overcooked at 12 minutes, another 20 as recipes states would have yielded burnt mush. Don't use again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

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.