SAEDNEWS: Zireh Polo is one of Iran’s delicious traditional dishes. For a complete, step-by-step guide on how to make this flavorful rice dish, keep reading with Saed News.
Cumin rice is one of Iran’s most delicious and elegant dishes. While its roots are in Kerman, it’s enjoyed in kitchens across the country. You can serve it with shredded chicken mixed directly into the rice, or fry chicken pieces or spirals separately and serve alongside. Cumin rice with chicken is a vibrant dish that pairs wonderfully with fresh herbs, salad, or pickles. Thanks to the aromatic cumin seeds, it’s flavorful and also offers a range of health benefits. Cumin seeds are fragrant and carminative, available in green and black varieties. For this recipe, black cumin is recommended for a stronger aroma. Today, we’ll show you how to make traditional Kermani cumin rice.
2 cups rice
3 tablespoons whole black cumin seeds
Butter and oil, as needed
Salt, to taste
Prepare the cumin: Soak the cumin seeds in water for 30 minutes, then drain and dry them on a clean towel. If you prefer, you can skip soaking and add the dry seeds directly to the rice. For a smoother texture without whole seeds, ground cumin works well too.
Soak the rice: Rinse the rice with water and salt, then soak it for 3–4 hours. Drain before cooking.
Parboil the rice: Bring a pot of water with salt to a boil. Add the rice and cook until tender but still slightly firm at the center, then drain.
Prepare the pot: Add some oil to the bottom of your cooking pot. For a golden crust, line it with lavash bread or sliced potatoes.
Layer the rice and cumin: Add a portion of rice, sprinkle some cumin (a mix of black and green, if desired), then repeat until all rice is layered. For extra color and aroma, drizzle some brewed saffron between layers.
Steam the rice: Cover the pot and cook over medium-high heat until the rice starts to steam. Meanwhile, heat half a cup of water with a few tablespoons of oil in a separate pan and pour it over the rice. Place a lid or cloth over the pot to trap steam, then reduce the heat and let the rice cook gently.
Finish and serve: Once steamed, add a little melted butter on top and serve with chicken or meat.
Black cumin is considered very warm and dry in nature and has numerous traditional medicinal properties:
Diuretic, carminative, digestive
Increases milk supply, regulates menstruation
Strengthens the body, fights intestinal worms
Helps relieve bloating, indigestion, abdominal pain, and gas-related issues
Black cumin is particularly useful for children with digestive discomfort and can alleviate bloating, intestinal parasites, and gas-related symptoms. It also supports menstrual health, improves appetite, and strengthens the stomach.
Usage tip: Steep 1 teaspoon of black cumin in 0.5 liters of boiling water to ease digestive sluggishness, appetite loss, intestinal pain, or menstrual cramps. Chewing or drinking this infusion is highly effective for digestive issues and menstrual discomfort.
