SAEDNEWS: Sib Polo is a traditional Iranian dish that originates from the city of Kermanshah. To learn how to prepare this cooking recipe, stay with us in the following section.
According to Saednews, Kermanshahi “Sib Polow” (Potato Rice) is a traditional and authentic dish from Kermanshah Province in Iran. It belongs to the category of mixed Iranian rice dishes, combining fragrant rice with potatoes, herbs, and saffron for a comforting and flavorful meal.
Below you will find a step-by-step guide to preparing this delicious traditional dish.
Ingredient | Amount |
|---|---|
Rice | 2 cups |
Medium potatoes | 2 |
Fresh or dried dill (chopped) | 2–3 tablespoons |
Thick saffron (brewed) | 2 tablespoons |
Oil or butter | as needed |
Salt, black pepper, turmeric | as needed |
Wash the rice several times with cold water until it becomes clear.
Place the rice in a large bowl with 4–5 cups of water and 1 tablespoon of salt.
Let it soak for 1–2 hours at room temperature.
This helps the rice cook more evenly and prevents breakage.
Peel and dice the potatoes into small, even cubes.
Rinse them with cold water and dry thoroughly with a clean towel.
Heat oil in a pan over medium heat and fry the potatoes until they are lightly golden at the edges.
Do not fully crisp them, as they will continue cooking during steaming.
Sprinkle a little salt and set aside.
Bring a large pot of water to a boil.
Drain the soaked rice and add it to the boiling water.
Cook for about 6–8 minutes until the rice is half-cooked and slightly firm in the center.
Stir gently once or twice during cooking.
Drain the rice and rinse lightly with lukewarm water to remove excess starch and salt.
Let it sit until fully drained.
In a large bowl, gently combine:
Parboiled rice
Fried potatoes
Chopped dill
Mix carefully so the rice grains remain intact.
Add oil or a mixture of oil and butter to the bottom of a pot.
(Optional: prepare a crust layer or “tahdig” if desired.)
Add the rice mixture into the pot and shape it into a mound.
Drizzle saffron water over the top layer.
Cover and cook over medium heat for about 5 minutes until steam forms.
Then reduce the heat to low and let it steam for 30–40 minutes.
Use high-quality Iranian long-grain rice for best texture.
Soak rice for at least 1–2 hours for better cooking results.
Lightly fry potatoes to prevent dryness in the final dish.
Add cinnamon powder optionally for extra aroma.
Fresh dill gives a milder and more natural flavor than dried dill.
Add butter on top during the last minutes of steaming for richer taste.
Do not press the rice while steaming; allow air circulation for even cooking.
Let the rice rest for 10 minutes after cooking before serving.
Kermanshahi Sib Polow can be enjoyed on its own or served with:
Canned tuna
Chicken (shredded or cooked and layered)
Minced meat or meatballs
If you want, I can also turn this into a restaurant-style menu description or a shorter cooking card.
