How to Make a Delicious Colorful Pilaf!

Rice dishes, including polo and chelo, are among the main staples on Iranian tables, offering a wide variety of flavors and styles. You can prepare them either as abkesh (drained rice) or kateh (steamed rice) and enjoy them alone or alongside a variety of stews. Sometimes, rice dishes are mixed with other ingredients to create layered or mixed rice, such as loobia polo (bean rice) and adas polo (lentil rice).

Different regions in Iran have their own versions of rice dishes, while some are considered local specialties unique to certain cities. Examples include kalam polo (cabbage rice), shirini polo (sweet rice), and mersa’ polo (decorated rice), which are typical of Shiraz. These colorful and flavorful rice dishes are best enjoyed with fresh salads, yogurt, or a variety of drinks, and each comes with its own set of spices to enhance the taste. Next, let’s explore the preparation of a vibrant and flavorful dish known as Rangi Polo (Colorful Rice).

Ingredients for Colorful Rice

• Green peas – 2 cups

• Carrots – 1 cup

• Bell pepper – 1

• Rice – 3 cups

• Ground beef – 300 g (about 10.5 oz)

• Onion – 1

• Tomato paste – 1 tsp

• Saffron infusion – sufficient quantity

• Salt, black pepper, turmeric – sufficient quantity

• Cinnamon – sufficient quantity

• Curry powder – sufficient quantity

• Carrots – 3 (for garnish)

• Vegetable oil – sufficient quantity

How to Make Colorful Rice

One of the most appealing aspects of a meal is its color. Using vibrant ingredients not only makes a dish more visually attractive but also stimulates appetite, especially for children. One such dish that shines with its vivid colors and simple preparation is Rangi Polo—a mixed rice dish perfect for lunch. It combines green peas, rice, onion, saffron infusion, cinnamon, carrots, bell pepper, ground beef, tomato paste, spices, and oil. Here’s how to make it at home:

1. Prepare the filling: Start by cooking 2 cups of green peas in a pot with water and a pinch of salt over medium heat until tender. Set aside.

2. Cook the vegetables: Peel and finely dice 1 onion. Heat some oil in a pan and sauté the onion until slightly softened. Peel and dice 3 carrots into small cubes and add them to the pan. Cook for about 5 minutes until tender.

3. Add the meat and spices: Add 300 g of ground beef to the pan. Season with salt, pepper, turmeric, curry powder, and cinnamon. Mix thoroughly and cook until the meat is nearly done.

4. Combine remaining vegetables: Dice 1 bell pepper into small cubes and add it along with the cooked green peas. Stir well. Then add 1 tsp of tomato paste and some saffron infusion. Mix thoroughly and cook until the beef is fully done. Turn off the heat.

5. Cook the rice: Soak 3 cups of rice overnight. Boil in salted water until partially cooked (al dente), then drain.

6. Layer the rice and filling: Grease the bottom of a pot with oil. Optionally, place sliced potatoes or bread at the bottom as a crust. Add a layer of rice, then the cooked filling, followed by another layer of rice. Cover the pot and steam over low heat until the rice is fully cooked.

7. Serve: Transfer the colorful rice to a serving dish. Enjoy it for lunch with fresh herbs, Shirazi salad, marinated olives, or as a festive dish for gatherings.

Rangi Polo is not just a meal—it’s a visual and flavorful experience that brings excitement to your dining table. Enjoy making it, and watch it become a favorite for family and guests alike!