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; ½ cup/120 ml oil or ghee; 2 teaspoons turmeric or½ teaspoon ground saffron threads; 2 cups/400 g basmati rice, soaked for 30 minutes, drained and rinsed; 1 tablespoon fine sea salt; 2 medium onions, peeled and thinly sliced; 1 lb/450 g potatoes, peeled and diced into 1 in/2.5 cm cubes; 4 tablespoons cumin seeds

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

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,

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

Steamed Rice with Cumin + Potatoes

Zireh Polow-ye Kermani

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of