My friend Kiyo at My Lilikoi Kitchen is such a fabulous cook. She makes the most amazing polo with a crunchy exterior Tah Dig (Persian rice). I love to use her recipe. I published a polo with Tah Dig recipe long ago, and Kiyo perfected it. She made the rice sing; it is crispy on the outside and exquisitely moist inside. The rice is perfectly cooked and specked with beautiful orange saffron and bright, yellow turmeric.
Recently, I adapted her recipe to incorporate perfectly cooked lentils, with just the right amount of bite – and the addition of soft, succulent dried, sliced apricots. Once, at a gathering, a colleague of my husband’s, Mahshid, incorporated cooked, green lentils and apricots into her mixed polo with Tah Dig. I decided to do the same. The combination of the glacé, honeyed apricot and earthy lentils are the perfect juxtaposition to the Persian spices in the savory, mouthwatering polo.
Mixed polo Tah Dig is a dish that is versatile and easily adaptable. Feel free to add your own, new flavors and textures to this recipe!
Enjoy your day! Thank you for visiting Curls and Carrots. Much appreciation to Kiyo for the wonderful Tah Dig recipe, and the inspiration to prepare this recipe.
Warmly,
Shanna
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Mixed Polo Tah Dig (Persian Rice) with Apricots and Lentils
Adapted from Kiyo’s Recipe at My Lilikoi Kitchen
1 1/2 cups white basmati rice
1 3/4 plus 1 Tbsp. free range chicken stock
1 tablespoon butter, melted (or, substitute lactose-free butter or margarine)
1/2 teaspoon fine salt
a small pinch of turmeric
several pinches of saffron, crumbled
1/4 – 1/2 cup dry lentils, cooked and drained. Avoid overcooking the lentils.
1/4 – 1/2 cup dried apricots, halved and sliced very thinly
Preparation:
- Soak rice in a bowl of water for 1 hour, or as many hours as time will allow – even all day.
- Rinse the rice well, until the water run clear.
- Drain. well.
- Place the rice, chicken stock, butter or margarine, salt, turmeric and saffron in a Persian, non-stick rice cooker.
- Stir all ingredients well.
- Place the cover on the rice cooker.
- Cover the rice cooker with a thick, kitchen towel.
- Cook the rice for 45 minutes.
- Uncover, stir in the apricots and lentils. Take care not to break the crunchy, bottom surface of the rice. Only stir on top of the bottom surface.
- Press down on the rice with a spatula or frying turner.
- Cover the rice again with the cover and towel.
- Cook a few more minutes, just long enough to warm the dish through.
- Invert the rice onto a plate and serve with your favorite Persian khoresh or kebob.
- Enjoy!
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Ooh, this sounds so yummy….I’m going to give it a try!! Love anything with rice!!
Hi, Barb – It is very yummy. Check out Kiyo’s original recipe, too – it is fabulous. Thank you so much for stopping by and leaving such kind words. Enjoy your weekend. Best wishes, Shanna
Beautiful creation, Shanna! Your rice/polo is fluffy and the color is magnificent! And tah-dig to fight over. 😀 Vegetable stock,instead of chicken stock will also make it an excellent vegan meal. Apricot adds an aroma and sweet/tangy flavor in the bite, which is heavenly. 😀 Fae.
Thank you, Fae, for the kind words. Vegetable stock would make it vegan with the use of a vegan margarine – and also lend a lovely flavor. This is a great idea. I also love apricots. 🙂 Have a lovely day. I appreciate your visit and your support. Kindest regards, Shanna
I’ll have to try Persian rice some time, but without the lentils.
Stefan – Yes, do try it, and add whatever flavors and textures suit you. Thank you so much for your visit – and your comment. 🙂 Enjoy your weekend. Warm regards – Shanna
Oh, Shanna this dish has been on my must-try list for awhile and now here it is on your blog. I adore basmati (it’s one of my favorites) and make it regularly. A couple of questions, do you think this would be a nice accompaniment for braised lamb? And/or, do you know if this is typically eaten on its own? I’m always trying to expand my knowledge a bit and simultaneously try some new things. Thank you for the inspiration today.
Enjoy your weekend!
Allison
Hi, Allison,
I suppose this is a sign that you should try the dish. The preparation of basmati is like no other; we adore polo Tah Dig. 🙂 I see that we have very similar tastes!
It is so funny that you ask about it accompanying lamb. I actually sent an email to a blogging friend yesterday that said it would go well with this recipe:
http://online.wsj.com/article/SB10001424052748704150604576166802913454130.html
This type of mixed polo Tah dig can sometimes have meats, like chicken, in it and vegetables and become a main dish. The type here is generally just used as a side dish. A Persian meal may have several polos – they are very important. Fae’s Twist & Tango has a lot of great Persian recipes. I love her blog.
Thank you so much for stopping by. I love your passion for food!
Warm regards,
Shanna
I’m a big fan of Persian food, but haven’t made it at home. I must give this a try!
Thank you, Sheryl. I hope that you give it a try. I am also a huge fan of Persian food. It is so delicious… oh, and Persian Baklava. OH MY. 🙂 Take good care – and enjoy your weekend. Warm regards, Shanna
Ive never heard of tah dig, but looks super delicious! Ive never seen rice presented this way, with a crusty surface, this is awesome! got my wheels turning!
Hi, Paul,
Once you try this preparation, you are hooked. Seriously – it’s frighteningly addictive. Thank you for stopping by! Enjoy your weekend.
Warm regards,
Shanna
so the rice cooker browns the crust? this is crazy!
Paul,
Yes, Persian rice cookers make a crunchy bottom. However, you can also make this rice on the stovetop. With your culinary skill, this would be no problem:
http://mypersiankitchen.com/persian-rice-cooking-method/
Take good care!
Shanna
ah thank you Shannah ahaha 🙂 I have a cast iron shallow pan that would probably do the trick, but let me check out this link before I burn my kitchen again 🙂
Good luck, Paul! Let me know if you give it a go! Yes, is pretty amazing stuff. It reminds me of flipping La Tortilla Española at the end! 🙂 Take care – Shanna
that’s amazing she can flip the rice and it doesn’t break!
Oh, the addition of apricot sounds wonderful. Thank you for the recipe. I am going to try this.
Thank you, Lail. Let me know what you think of the recipe. I just popped over to your blog – it looks delicious! 🙂 Best – Shanna
Looks crazy good! Will your kids eat it? I’d like to eat it myself, but can imagine the looks I’d get if I brought such a dish to the family dinner table. Maybe you’ll make if for me sometime if I stop over for dinner or lunch? 😉
Hi, Liz,
Yes, the kids love rice. It does end up everywhere, so be prepared to vacuum if you feed it to anyone three-years-old and under. 🙂 I will make this for you ANYTIME you are in New Mexico. If you don’t have a Persian rice cooker, there is a stovetop method:
http://mypersiankitchen.com/persian-rice-cooking-method/
Of course, I am still planning on having you for lunch. 😉
Warm regards,
Shanna
That looks gorgeous!!!!
Thank you, Elaine. I have popped over to your blog – I love that you are a self-described balaboosta. 🙂 Enjoy your weekend. Warmly, Shanna
Hi Shanna, thank you so much ☺️ lovely to meet you
Lovely to meet you as well, Elaine. Have a great weekend. Best wishes, Shanna
I love Persian food and the rice, great stuff! xx
Thank you, Sofia. I appreciate the nice note. Have a great weekend. Warmly, Shanna
Rice looks just beautiful , lovely post – Sarah
Sarah – Thank you so much. I appreciate the compliment. I just popped over to your blog – what amazing food and fabulous photos. Enjoy your weekend. Best – Shanna
You have once again made me want to run out right now and buy a Persian rice cooker. But my kitchen is full!
Hi, Michelle,
Give this stove-top method a try. You are a great cook and it will be a cinch for you:
http://mypersiankitchen.com/persian-rice-cooking-method/
Thank you for your kind note. Have a great weekend.
Warmly,
Shanna
I never eat it, i have to ask to one of my best friends Maryam, who has persian origin, to cook it for me 🙂 This evening i’ll ask her if she can make it 🙂
Cris,
Oh, my! You are so lucky to have a lovely Persian friend who can cook you fabulous food. 🙂 I love the name Maryam… it is common Jewish families, like mine. Persian food is one of my very favorites. MMM. Here is a stovetop method if you decide to try the rice on your own:
http://mypersiankitchen.com/persian-rice-cooking-method/
Have a great weekend!
Shanna xx
I’ll be trying this recipe soon! I love lentils and the addition of the dried apricots sound delicious. Thank you so much for sharing your Tah Dig recipes with us. I’m hooked!!!
Hi, Kiyo,
Thank you for stopping by. Yes, I am hooked, too. You really perfected the polo Tah Dig recipe. 🙂 I am very excited to hear/see about the Persian Jeweled rice you mentioned, too. I hope that you make both rice dishes. Enjoy your weekend!
Warm regards,
Shanna
This is gorgeous. Persian rice is so good! Love the addition of apricots for a little sweetness. Just beautiful!
Hi, Amanda,
Thank you for visiting. Your words are so kind and thoughtful – I appreciate the encouragement! I am glad to hear that you like the sound of the recipe. Enjoy your Sunday.
Warm Regards,
Shanna
I’ve always meant to try tadjig (in all its various spellings), and yours looks lovely. It would make a nice change from our usual Thursday night moujedra.
Thank you, Beverlee! We love mujudarah around our home too – with extra crispy onions. SO good. Have a great week – and I appreciate your visit. Warmest regards, Shanna xx
Hi Shanna
Okay I have neither made Mixed Polo Tah Dig nor tasted it ever. So does it mean I have to have a Persian, non-stick rice cooker to make it? I have never owned a rice cooker of any sort…sigh. please let me know. It looks and sounds delicious. What makes it so yellow since you only added a pinch of turmeric? And how is it served? thanks and sorry for asking too many queries! Have a wonderful day! Liz
Hi, Liz,
Try this stovetop method: https://shannaward.com/2013/12/04/perfect-pear-persimmon-salad-with-parsley-vinaigrette-and-this-months-ingredient-challenge/
We really do fight over the leftovers. Especially the Tah Dig (the crispy, crunchy, slightly salty bottom bits!). SO, SO good. I know you adore rice like I do! 🙂
The yellow comes from the rich, fragrant saffron – and the turmeric, which highlights the saffron flavors. MMMM.
Thank you for your visit. Take good care!
Shanna
I see, I missed the several pinches of saffron (LOL). Okay let me study the stove method. Best LIz
Oh Shanna! I made this very dish just a month ago. I loved it! And yours looks just as gorgeous as mine! 😉
Lidia – I would love to see your photo and recipe! Is it on your blog? Thank you so much for your enthusiastic and supportive note. 🙂 I am glad that we are thinking alike: crunchy rice, yes please. Have a great day! – Shanna
This is a dish I’ve never had but it sounds like something I would really enjoy.
Karen, Persian food is so delicious – and so is this preparation of rice. Let me know if you give it a go! Warmly, Shanna
I’ve never had a Persian food and I’m looking forward to trying this dish. 🙂
Thank you, Karen. Do let me know what you think. Warmly, Shanna
Will probably make this sometime this week for m’dinner. I’ve been thinking about this for a month.
Oh, I do hope you try it. I think some pistachios would be nice with the apricots, too. 😉 Thank you for your sweet note! – Shanna
Shanna I’ve been wanting to try Persian rice, you make it look very tasty 🙂
Thank you, Olga! Persian rice is so amazing and flavorful. I secretly want to be Persian – so I can have a family that makes Persian food – and I can devour Persian food all. the. time. 🙂