How to Make a Classic and Beloved Iranian Dish for Elegant Family Gatherings – Delicious and Nutritious

Mixed rice dishes are truly extraordinary. Few people dislike varieties such as bean rice, lentil rice, fava bean rice, or sweet rice. Beyond their delicious taste, mixed rice dishes are highly versatile—you can get creative with almost any ingredients on hand to prepare a flavorful plate of mixed rice.

Lentil rice is one of Iran’s classic and beloved dishes, holding a special place on Iranian dining tables from past to present. It is typically served with meatballs, chunks of meat, chicken, raisins, and dates, each combination offering its own unique flavor. Golestani-style lentil rice is a local variation renowned for its exceptional taste. We highly recommend making it at least once and savoring every bite. Follow this guide to prepare Golestani lentil rice at home.

Preparation

1. Prepare the chicken: Cut the chicken breast into cubes. Heat some oil in a pan, then add sliced onions. Let the onions soften and lightly brown, then add the chicken. Season with turmeric, black pepper, salt, and cumin, and stir well. After the chicken is lightly sautéed with the onions and spices, add the pomegranate paste, followed by the cooked and drained lentils. Mix everything thoroughly and remove from heat.

2. Cook the rice: Soak the rice in lukewarm salted water for at least 3 hours (or overnight for best results). Drain the rice and set aside. Place your desired bottom layer (tahdig) in the pot, then add half of the rice. Spread the lentil and chicken mixture over it, then cover with the remaining rice. Sprinkle brewed saffron on top and cover with a lid or a steaming cloth. Steam on low heat for 45 minutes. Your flavorful lentil rice is now ready to serve, ideally accompanied by Shirazi salad or fresh herbs.

Key Tips

1. Properly draining rice: After washing the rice, soak it in warm salted water, slightly saltier than usual. Boil water in a pot (about two-thirds full) and add the drained rice. Do not cover the pot while bringing it to a boil. Stir the rice gently a few times to prevent clumping, but do not break the grains. Cook for 10–14 minutes, depending on the rice type, until the grains are soft outside but still firm inside. Once drained, rinse with cold water to stop cooking and reduce excess salt. To make the rice fluffier, add a small glass of cold water when it begins boiling.

2. Brewing saffron: Always use strongly brewed saffron for vibrant color. Grind saffron threads without adding sugar, then mix 1 teaspoon saffron with 2 tablespoons boiling water and 2 ice cubes. The ice “shocks” the saffron and enhances its color. Store unused saffron in a sealed container in the freezer. Ensure saffron is genuine by pressing it between your fingers—if it does not release oil, it is pure.

3. Using pomegranate paste: Available in sweet or sour varieties, high-quality paste should be dark but not burnt, firm but not overly hard, and free from sour odors. Purchase from trusted stores or clean homemade sources. If too thick, thin it with a small amount of vinegar.

Golestani lentil rice is a simple yet elegant dish that combines the rich flavors of chicken, lentils, saffron, and pomegranate in a way that makes every bite memorable.