Wild Shallot Rice (Mousir Polo), a Traditional Northern Iranian Dish | A Simple Combination That Creates an Extraordinary Flavor

According to SaedNews Cooking Service, Mousir Polo is a simple yet aromatic northern Iranian dish that may seem unfamiliar at first, but its unique flavor from fresh mousir (Persian shallots) combined with local butter makes it an excellent choice for adding variety to weekly meals. This rice dish is quick to prepare, light, and thanks to its distinctive aroma, it serves as a delicious alternative to plain rice.

Overview

To prepare Mousir Polo, the rice is first partially cooked, then chopped mousir is added during boiling so its flavor blends with the grains. The rice is then drained and steamed with local butter, saffron, and a golden crust (tahdig).

Ingredients for 4 servings

• Iranian rice: 3 cups

• Fresh mousir (cleaned and chopped): about 1⅓ cups

• Local butter: 3.5 tablespoons

• Salt: as needed

• Turmeric: ½ teaspoon

• Saffron (dissolved, optional): 3 tablespoons

• Dried rose powder (optional): 1 teaspoon

• Toasted barberries (optional): 4 tablespoons

• Potatoes or bread for tahdig: as needed

Instructions

1. Prepare the mousir

Wash and peel the mousir, then slice it into thin rings. If its flavor is too strong, soak it in cold water for 30 minutes to reduce sharpness.

2. Boil the rice

Soak the rice in salted water beforehand. Bring a pot of water to a boil and add the rice.
When the rice is halfway cooked, add the chopped mousir and let it boil for about one more minute so the aroma blends with the rice.

3. Drain the rice

Drain the rice and mousir together. Rinse lightly with lukewarm water to remove excess starch and make the rice lighter.

4. Steam the rice

Add oil to the bottom of a pot and place your chosen tahdig (potato or bread). Layer the rice and mousir mixture on top. Drizzle melted butter and saffron over it, then cover and steam over low heat for 35–40 minutes.

5. Serve and garnish

Fluff the rice gently so butter and saffron distribute evenly. If desired, garnish with toasted barberries or rose powder before serving for a more elegant presentation.

Tips for better Mousir Polo

• If you dislike the strong aroma of mousir, sauté it briefly in butter before adding it to the rice to soften its taste.

• Adding saffron during steaming gives the rice a beautiful golden color. Barberries add a visually appealing contrast.

• For a more festive version, use thin saffron potato slices for tahdig.

• A small amount of rose powder or a single cardamom pod during steaming enhances aroma.

• Store leftovers in an airtight container in the refrigerator; when reheating, add a little butter or oil to restore aroma and softness.

• Local melted oil can be used instead of butter if preferred.