Rice and Its Importance

Rice or berenj is an extremely important staple food of the Iranian cuisine. Rice is revered and considered to be the "crown jewel of persian cuisine. According to Najmieh
Batmanglij, an Iranian chef who wrote Cooking in Iran, states that the “signature of Persian food is rice here are so many varieties--basmati, jasmine, and even 'broken' rice, often used for soups and meatballs" (Thomas). It served as a main dish, side dish, and many desserts. In fact, “almost all the rice produced in Iran is consumed, leaving none, sadly, for export” (Shaida). According to the United Nations’ Food and Agriculture Organization “rice has been cultivated in Iran since the first century BC.” Naz Deravian describes rice as the “crown jewel of Persian cuisine, and Iranians have elevated its preparation to an art form” (Deravian). Iranian rice is unique in its preparation because the rice is soaked, boiled, and steamed. The rice is then often topped with saffron. Rice dishes are integral to Iranian cuisine and often play an important role in important holidays or ceremonies.

There are different types of rice used in Iranian cuisine. The provinces of northern Iran, Gilan and Mazandaran, are known for producing “especially long, slender grains of rice with a sweet, grassy fragrance” that “tend to stay separate and intact during cooking.” Nowadays, the types of rice in Iran generally fall under the categories of sadri, champa, and gerdeh. Sadri was brought over from India “as recently as the 19th century by the then Prime Minister” (Shaida) It is a “very long slender grain” that is over a 7mm kernel length (Shobha Rani). It is “eaten by most urban families and by the rural poor on special occasions” (Shaida). Champa is the medium grain. Although it is “smaller kernel and lower market value than the sadri category,” champa is more resistant and has a higher yield. Gerdeh is a “short and round grain” that is “much lower market value but more resistant and higher yielding than the first two categories” (Shobha Rani). Gerdeh and champa are often used in puddings, stuffings and koofteh (meatballs). However, in ancient Persia there was also Ambaroo and Dabari. Ambaroo is amber-scented rice that is only grown in small areas and thus, highly expensive and reserved only for the imperial court. It is a “fine, very long gain” that is “unbroken and pleasantly firm to the touch” whose grains have “a pale golden translucence.” Dabari was also only affordable to the wealthy or special occasions. “It too is a very long-grained, hard, aromatic” rice with “a creamy transparency” and is a variety of basmati. Basmati rice is another type of long-grain rice and is often used as a close substitute since it is more accessible in other countries (Shaida).

Zereshk Polo

In the 16th century, “polo” and “chelo” became popular amongst the royal Safavid court. Polo dishes are served as an actual dish of vegetables or meat mixed in with nuts and herbs and cooked with rice. Shireen polo, otherwise known as “The King of Persian Dishes,” is cooked with saffron, orange peel, dried fruit, carrot, pistachios, and almonds. Afterward, it is covered in sugar and is accompanied by saffron rice (“About Iranian Food”). Barberries are often found in different
rice dishes, but also has its own specific
rice dish called Zereshk Polo which is extremely popular in Iran. Chelo, or Chelo koresh, is often served as alongside kebabs, stews, and other meat or vegetable

Saffron Chelo

dishes. A pinnacle dish of Iranian cuisine, chelo can be found on every Iranian table. Similar to a rice pilaf, chelo is a white rice dish that is first soaked, boiled, steamed, and then cooked until there is a golden crust on the top. It is commonly seasoned with saffron.

Tahdig is a rice dish with Indian roots and is an extremely important and ubiquitous dish in Iranian cuisine. It is “the soul of Persian cooking” (Shafia) and is often the centerpiece of the meal. “At every family gathering, tahdig is fought over by relatives on who gets the last piece”(Negahban). Tahdig is commonly made from long-grain white rice and flavored with saffron, but can also be made from yogurt, thinly sliced potatoes or bread (Clark). The rice should remain separate, but fluffy. Tahdig is cooked similarly to the preparation of chelo. Instead of waiting for a golden layer to form on top, the rice on the bottom sticks to the pot, forming a crunchy layer of rice. This crunchy layer which eventually turns golden and crispy like fried rice. Tahdig means “bottom of the pot,” and is named after this crispy, golden layer. The parboiled rice on the inside, however, should remain light and fluffy. “A cook’s reputation practically rests on their ability to turn out perfect, fluffy grains and an evenly crisped and bronzed layer” (Devarian). Tahdig is often confused with tachin--another important rice dish in Iran. It is very similar to tahdig, but is “often layered with meat, dried fruits, spices, and is presented in a rectangular shape.” (Baraghani) like a casserole.