Bulgur, Noodle + Currant Pilaf

Petleh Polow-ye Hamadani

Preparation info
  • Serves:

    6 to 8

    • Difficulty


    • Ready in

      1 hr 55

Appears in
Cooking in Iran: Regional Recipes and Kitchen Secrets

By Najmieh Batmanglij

Published 2020

  • About

This rice is mentioned by Jean Chardin in his Travels in Persia of 1673. In some regions, they garnish this dish with slivered pistachios, almonds, and barberries. For a vegetarian option, simply omit the lamb.


Lamb + Bulgur

  • ¼ cup/60 ml oil or ghee
  • 4 medium onions, peeled and thinly sliced


  1. For the lamb and bulgur: Heat 2 tablespoons of the oil in a medium-sized enameled cast-iron pot and sauté the onion and lamb for 10 to 15 minutes until golden brown. Season with the salt, pepper, turmeric, and advieh. Add the bulgur and sauté for 1 minute longer.
  2. Pour in 2