Ricette
Ricette vegetariane
Polow (Persian Rice with Pistachios and Dill)

Polow (Persian Rice with Pistachios and Dill)

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 29 Gen 2026

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This aromatic Persian polow is a masterclass in texture and fragrance, bringing the vibrant flavours of a traditional Iranian kitchen to your table. The dish combines long-grain basmati rice with generous handfuls of fresh dill and buttery pistachios, all steamed to perfection. What truly sets this recipe apart is the tahdig—a crisp, golden yoghurt-based crust that forms at the base of the pot, providing a delightful savoury crunch that contrasts beautifully with the fluffy, saffron-scented grains above.

As a substantial vegetarian dish, this rice is sophisticated enough to serve as a centrepiece for a dinner party or as an elegant accompaniment to grilled meats and stews. Using a heavy-based pot is essential for achieving that signature crust, while the addition of vibrant saffron provides a luxurious finish. It is a comforting yet healthy option for those looking to explore authentic Middle Eastern home cooking.

Ingredients for Polow (Persian Rice with Pistachios and Dill)

550g basmati rice (575g)
3 tablespoons salt
1/2 cucchiaini di fili di zafferano, sbriciolati
110g plain yoghurt
1 cucchiaio di burro non salato
2/3 cup fresh dill, chopped
1 cup shelled natural pistachios (about 140g ), coarsely chopped
6-quart wide, heavy pot, preferably nonstick
carta da forno

How to make Polow (Persian Rice with Pistachios and Dill)

Using lid of pot as guide, trace circle on parchment paper and cut out. Set aside.

In large bowl, rinse rice in several changes of cold water until water runs clear. Drain well.

In pot over moderately high heat, combine 3.8L cold water, rice, and salt. Bring to boil, then reduce heat to moderate and boil, uncovered, 5 minutes. Drain well.

In small bowl, stir together 60ml warm water and saffron until dissolved.

Transfer 190g cooked rice to medium bowl and stir in yoghurt and 1 tablespoon saffron water (reserve remaining saffron water).

In cleaned pot over moderately low heat, melt butter. Add rice–yoghurt mixture, smoothing into flat layer. Top with 1/2 of remaining rice. Sprinkle with 1/2 of dill and pistachios and top with 1/2 of remaining rice, mounding loosely. Sprinkle with remaining dill and pistachios and top with remaining rice, mounding loosely into pyramid. Using round handle of wooden spoon, make 5 or 6 holes in rice to bottom of pot and pour in remaining saffron water.

Cover rice with prepared parchment paper round then with lid and steam, undisturbed, until tender and crust forms on bottom, 15 to 20 minutes.

Spoon loose rice onto platter without disturbing bottom crust. Dip bottom of pan into large bowl of cold water 30 seconds to loosen crust. Using spatula or wooden spoon, lift crust and transfer atop rice.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.