Shirin Polo

Ingredients

Quantities below make about 4 servings (Estimated)

• rice 300 g
• slivered orange peel 600 g
• nuts tree nut 150 g
• sugar 80 g
• saffron 0.3 g

Quantities and nutrition on this page are estimates unless the source gives measured values.

How this kind of dish is made

1. Rinse the rice and soak it in lightly salted water for about 30 minutes.

2. Parboil the rice until partly cooked, then drain.

3. Prepare the meat, herbs, legumes, dried fruit, or other accompanying ingredients separately.

4. Layer the rice and prepared ingredients in the pot, adding saffron or oil if appropriate.

5. Cover and steam over low heat until the rice is fluffy and the other ingredients are cooked through.

6. 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 dish belongs to the broader Iranian culinary repertoire and is prepared across the country with family and regional variations. Its cultural identity is tied more to home tables, gatherings, or everyday cooking than to a single local origin.

Nutrition

Diet

• Vegetarian
• Vegan
• Gluten free
• Lactose free

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: IR0017 · Evidence: B (Officially supported)

Open the source page https://visitiran.ir/fa/type/persian-foods