“Polo” refers to mixed-rice dishes in Persian cuisine, where you prepare a mix of vegetables, herbs, fruits, legumes or meats, and then layer the mix with par-cooked rice and finish cooking them ...

One of the first things to know about scorched rice is that not everybody eats it. In some cultures, rice cooked so its exterior develops a golden, crispy texture and nutty flavor appears at the ...

Tahdig is a Persian showpiece dish: the inverted contents of a pot or pan of rice, the bottom of which is expertly cooked until it is crisp and burnished and crackles when you cut into the pilaf with ...

Growing up in a Persian household, I ate rice most nights. Persians typically add flavorful ingredients to their rice, such as dill, barberries or sour cherries, but my preference was (and is) plain ...

Before you ask for a table at Darya, a Persian restaurant in West Los Angeles (there’s also a location in Orange County), ask if they have any tahdig. This is the browned crispy rice, otherwise known ...

Rice, known as "polo" or "chelo" in Persian, holds a central role in Iranian cuisine. Often served at lunch and dinner, it's ...

In contemporary Iran, rice is served at almost every meal. But it hasn’t always been that way. Years ago, rice was considered a luxury ingredient served only at important gatherings and feasts. Its ...

There is more to rice than brown or white and long or short. While these categories correlate to cook time, texture and flavor, it is important to remember that rice is a complex, beautiful ingredient ...

Allow me to introduce you to every Iranian home cook’s secret weapon: the Persian rice cooker, or what I affectionately refer to as my “cheat pot.” Just about every Iranian home cook I know relies on ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. The term tahdig comes from two Persian words ...