Posts Tagged “Persian”
The lamb is tender and gently acidic from the tomatoes and the lemon juice, but the star of the dish is the rice, a traditional Persian polo. The rice is prepared by soaking it in salted water before it is steamed in butter, leaving each grain perfectly cooked and separate and unique. A golden rice crust, called tah-deek deposits crunchy bits throughout that beautiful mound of rice. And then it gets topped with crunchy potato slices.
