Other savoury dishes
Sholeh Shiri
شله شیری
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Plan ahead
- 30 min
- Makes
- 4 servings (Estimated)
- Kind
- Other savoury dishes
- Where it is eaten
- Provincial
- Serving
- 350 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- rice 300 g
- milk dairy 500 mL
- sugar 80 g
- salt depending on the recipe 5 g
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.
Soak legumes and grains when needed.
Cook the longest-cooking ingredients first.
Add herbs, meat, or finishing ingredients.
Simmer gently until thick and fully developed.
Finish with seasoning and the traditional garnish.
Cook's notes
Stir frequently as the mixture thickens to prevent scorching, and add quick-cooking ingredients later rather than too early.
Background
This item belongs to the Luri and pastoral food culture of the southern Zagros, connected with grains, dairy, mountain herbs, and livestock.
Nutrition
| Energy | 405 kcal |
|---|---|
| Protein | 18 g |
| Fat | 12 g |
| Carbohydrate | 56 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: IR0587 · Evidence: B (Officially supported)
Open the source page https://www.visitiran.ir/province/Kohgiluyeh-and-Boyer-Ahmad-Province