Rice dish
Bulgur Polo
بلغورپلو
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 25 min (Estimated)
- Plan ahead
- 8 h
- Makes
- 4 servings (Estimated)
- Kind
- Rice dish
- Where it is eaten
- Provincial
- Serving
- 300 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- wheat bulgur gluten 180 g
- legumes 140 g
- meat 400 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
Plan ahead. Soak dried legumes in advance
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Soak the dried legumes in advance and drain before cooking.
Parboil the rice until partly cooked, then drain.
Prepare the meat, herbs, legumes, dried fruit, or other accompanying ingredients separately.
Layer the rice and prepared ingredients in the pot, adding saffron or oil if appropriate.
Cover and steam over low heat until the rice is fluffy and the other ingredients are cooked through.
Gently mix or garnish before serving.
Cook's notes
Avoid overcooking the rice and handle it gently so the grains do not break. A short rest after steaming helps redistribute moisture and improves the final texture.
Background
This item is associated with South Khorasan and food traditions adapted to an arid climate, where grains, kashk, barberries, jujubes, and preservation techniques are important.
Nutrition
| Energy | 545 kcal |
|---|---|
| Protein | 29 g |
| Fat | 15 g |
| Carbohydrate | 73 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0112 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods