Steamed Rice with Cumin + Potatoes

Name: Steamed Rice with Cumin + Potatoes (Zireh Polow-ye Kermani)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Serves: 6
Cuisine: Iranian
Ingredients: 4 cups/960 ml chicken stock or water; 1 tablespoon fine sea salt; 1 lb/450 g potatoes, peeled and diced into 1 in/2.5 cm cubes; 2 medium onions, peeled and thinly sliced; 2 teaspoons turmeric or½ teaspoon ground saffron threads; ½ cup/120 ml oil or ghee; 2 cups/400 g basmati rice, soaked for 30 minutes, drained and rinsed; 4 tablespoons cumin seeds

Zireh Polow-ye Kermani

Preparation info

Serves:
6

Difficulty
Easy
Ready in
1 hr 15

Appears in

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.

Ingredients

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

Asia
Iran
Kermany
Main course
Gluten-free

Method

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,