Traditional Kermanshahi Apple Rice Recipe: Authentic Iranian Aroma and Flavor in the Style of Grandmothers

According to Saednews, Kermanshahi Apple Rice, also known as “Sib Zamini Polow” (Potato Rice), is one of the authentic traditional dishes of Kermanshah Province in Iran. It belongs to the category of Iranian mixed rice dishes. Below is a complete guide to preparing this flavorful and aromatic meal.

Quick Overview of Preparation

To make Kermanshahi Apple Rice, soaked rice is first parboiled and drained. Diced potatoes are lightly fried, then mixed with the rice along with herbs and spices. The mixture is then steamed over low heat until fully cooked and aromatic.

Ingredients (Serves 4)

• Rice: 2 cups

• Medium potatoes: 2

• Dried or fresh chopped dill: 2–3 tablespoons

• Thick saffron infusion: 2 tablespoons

• Oil or butter: as needed

• Salt, black pepper, turmeric: as needed

Step 1: Soak the Rice

Wash the rice several times with cold water until it runs clear.
Place it 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 grains become longer, softer, and less likely to break during cooking.

Step 2: Fry the Potatoes

Peel and cut the potatoes into even small cubes. Rinse and dry them well.

Heat oil in a pan over medium heat and lightly fry the potatoes until they turn slightly golden. Do not fully crisp them, as they will continue cooking during steaming.

Sprinkle a little salt and set aside.

Step 3: Parboil and Drain the Rice

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 parboiled but still slightly firm in the center. Stir gently once or twice during cooking.

Drain the rice in a colander and rinse briefly with lukewarm water to remove excess salt. Let it drain completely.

Step 4: Mix the Ingredients

In a large bowl, gently combine the drained rice, fried potatoes, and dill.
Mix carefully to avoid breaking the rice grains, ensuring everything is evenly distributed.

Step 5: Steam the Rice

Add a layer of oil or butter to the bottom of a pot. If desired, prepare a crust (tahdig) at the base.

Add the rice mixture into the pot and shape it into a mound. Pour a little oil and saffron infusion over the top.

Cover and cook on medium heat for about 5 minutes until steam forms, then reduce heat to low. Let it steam for 30–40 minutes until fully cooked.

After cooking, let it rest for 10 minutes before serving for better flavor and texture.

Tips for Better Kermanshahi Apple Rice

• Use high-quality long-grain Iranian rice for best aroma and texture.

• Soak rice properly to prevent breaking and improve fluffiness.

• Fry potatoes lightly; over-frying will make the dish dry.

• Fresh dill gives a milder aroma, while dried dill should be used in smaller amounts.

• Add a little cinnamon if desired for extra flavor depth.

• Use concentrated saffron for a more beautiful color and fragrance.

• Do not press the rice while steaming; airflow improves even cooking.

• Let the dish rest after cooking for better taste.

• It can also be served with tuna, chicken, or minced meat variations.