Rice dish
Vanushak Polo
ونوشکپلو
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
Quantities below make about 4 servings (Estimated)
- rice 300 g
- wild pistachio (vanushk) tree nut 150 g
- wild pistachio tree nut 150 g
- meat 400 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.
Rinse the rice and soak it in lightly salted water for about 30 minutes.
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 belongs to the food culture of Kermanshah and western Iran, where meat dishes, clarified animal fat, nuts, mountain plants, and substantial ash dishes are important.
Nutrition
| Energy | 565 kcal |
|---|---|
| Protein | 27 g |
| Fat | 21 g |
| Carbohydrate | 67 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: IR0173 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods