SAEDNEWS: Shah Abbasi rice is one of our country’s oldest and most delicious dishes, prepared in a variety of ways. To explore a complete, step-by-step guide on how to make this iconic rice, continue reading with Saed News.
Shah Abbasi Rice is one of Iran’s traditional and delicious dishes, prepared in a variety of ways. This classic dish belongs to the category of “La Polo” dishes, which essentially means the rice and stew are cooked together before the rice fully steams. If you enjoy La Polo style dishes, this flavorful recipe is sure to appeal to your taste. Traditionally, Shah Abbasi Rice was made with lamb, but if you prefer not to eat red meat, you can easily substitute chicken or turkey. Follow this elegant culinary guide from Saed News to learn how to prepare it.
1 cup split peas
3 cups rice
300g finely chopped stew meat
2 onions
2 tablespoons tomato paste
Oil for sautéing (plus optional Kermanshahi butter)
Turmeric, black pepper, ground cardamom, saffron, dried lime powder, cinnamon sticks, rose powder, and salt to taste
Sweetened orange peel powder, to taste
Barberries, almond slivers, pistachio slivers, for garnish (optional)
Prepare the legumes and rice:
Soak the rice and split peas for a few hours. For a better flavor, partially cook the split peas separately to remove their raw odor and account for their slightly longer cooking time compared to meat. Adding them directly to the meat may cause them to overcook and become mushy.
Cook the meat:
Finely dice the onions and sauté them with a little turmeric until lightly golden. Add the chopped meat and cook until the meat changes color. Then, add a cinnamon stick, a pinch of black pepper, and 3 cups of boiling water. Cover and simmer until the meat is tender.
Prepare the split peas:
Heat oil in a small pan and sauté the tomato paste until it turns a rich red color. Add the partially cooked split peas, sauté briefly, then combine them with the cooked meat. Remove the cinnamon stick.
Season the stew:
Once the meat is tender, add the spices and salt. Remove the lid and let the liquid reduce completely. Finally, stir in the sweetened orange peel powder.
Cook the rice:
Boil the soaked rice, skimming off the foam as it forms, then drain. Grease the bottom of a pot with oil and layer sliced potatoes for a golden crust (tahdig). Add a portion of rice, then place the meat and split peas mixture in the center. Top with the remaining rice and gently mix. Pour concentrated saffron and melted butter or Kermanshahi oil over the top. Cover and steam for 30 minutes.
Serve:
Transfer to a serving platter, garnish with sautéed barberries, almond slivers, and pistachios. Serve with salad and olives. Enjoy!
If you don’t have dried lime powder, use whole dried limes instead.
If ground cardamom isn’t available, use whole cardamom pods.
Avoid over-sautéing the split peas to keep them tender.
The stew consistency should be similar to Loobia Polo—not too thick.
Slightly undercook the rice during boiling so it finishes cooking while steaming with the meat.
Make sure meat and split peas are cooked to the right texture to avoid mushiness.
For added aroma, sprinkle a little cinnamon or Persian rice spices between rice layers according to your taste.
