Steamed Rice with Cumin + Potatoes

Zireh Polow-ye Kermani


Preparation info

  • Serves:


    • Difficulty


    • Ready in

      1 hr 15

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

I adapted this recipe from one by Mah-Gol Bagherpour, a wonderful cook at Shahin and Homayoun Sarlati's house in Kerman.


  • ½ cup/120 ml oil or ghee
  • 2 medium onions, peeled and thinly sliced


  1. Heat ¼ cup/60 ml of the oil in a large nonstick pot over medium heat and sauté the onions for 10 to 15 minutes until lightly golden brown. Add the potatoes, cumin, salt, and turmeric,