Rice dish
Gerdoo Polo
گردوپلو
Also called: Ghoz Ashi
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 25 min (Estimated)
- Plan ahead
- 30 min
- 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
The source records these as one list, but some entries are probably alternatives rather than all required — a choice of meat, for example. Read the list as options until it has been reviewed, and treat the quantities and nutrition as covering one version only.
Quantities below make about 4 servings (Estimated)
Quantities and nutrition on this page are estimates unless the source gives measured values.
Plan ahead. Soak rice before cooking (traditional method)
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.
Rinse and, when appropriate, soak the rice.
Prepare the accompanying ingredients separately.
Parboil or cook the rice by the kateh method.
Layer or combine the rice and other ingredients.
Steam gently and serve.
Cook's notes
Avoid overcooking the rice or breaking the grains; a short rest after steaming improves texture and moisture distribution.
Background
This item is associated with Bakhtiari culture and Zagros mountain life, where pastoralism, grains, dairy, mountain herbs, and local breads are important.
Nutrition
| Energy | 525 kcal |
|---|---|
| Protein | 24 g |
| Fat | 19 g |
| Carbohydrate | 64 g |
Where this comes from
External documentation supports the record, but it is not a dish-specific official primary culinary source in this grading system.
Record: IR0569 · Evidence: C (Partly supported)
Open the source page https://www.irna.ir/news/84273650/%D8%AC%D9%86%D8%A8%D9%87-%D9%87%D8%A7%DB%8C-%D8%A7%D8%B3%D8%AA%D8%A7%D9%86%D8%AF%D8%A7%D8%B1%D8%AF%D8%B3%D8%A7%D8%B2%DB%8C-%D9%88-%D8%A8%D8%A7%D8%B2%D8%A2%D9%81%D8%B1%DB%8C%D9%86%DB%8C-%D8%BA%D8%B0%D8%A7%D9%87%D8%A7%DB%8C-%D8%B3%D9%86%D8%AA%DB%8C-%DA%86%D9%87%D8%A7%D8%B1%D9%85%D8%AD%D8%A7%D9%84-%D9%88-%D8%A8%D8%AE%D8%AA%DB%8C%D8%A7%D8%B1%DB%8C