Polow (fragrant Saffron Rice)
Polow, also known as fragrant saffron rice, is a traditional Kurdish dish that is both aromatic and flavorful. It is a staple in Kurdish cuisine and is often served with a variety of meat and vegetable dishes.
Ingredients
- 2 cups basmati rice
- 3 cups water
- 1 teaspoon saffron threads
- 2 tablespoons butter
- Salt to taste
Instructions
- Rinse the basmati rice under cold water until the water runs clear.
- In a pot, bring 3 cups of water to a boil. Add the rinsed rice and cook for 5 minutes. Drain and set aside.
- In a small bowl, dissolve the saffron threads in 2 tablespoons of hot water.
- In the same pot, melt the butter over low heat. Add the saffron water and salt, then return the parboiled rice to the pot.
- Cover the pot with a lid and cook the rice over low heat for 15 minutes, or until the rice is fluffy and the grains are separate.
- Fluff the rice with a fork before serving.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 20 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 45g
- Protein
- 4g
- Fat
- 1g
Supplies
Pot Small bowl Spoon
Tools
Lid Fork
Serving suggestions
Serve the Polow with grilled kebabs, roasted vegetables, or a fresh salad.
Tips & tricks
For an extra fragrant and flavorful rice, you can also add a pinch of ground cardamom or cinnamon to the saffron water.
Cost
$5