Polo Sefid Rice [patched] -

| Ingredient | Quantity | Notes | |------------|----------|-------| | Basmati rice (e.g., Iranian or Indian) | 2 cups | Rinse until water runs clear | | Water | For boiling & steaming | — | | Salt | 2 tbsp (for parboiling) | Fine sea salt | | Vegetable oil or butter | 3–4 tbsp | For tahdig | | Saffron (optional) | ¼ tsp | Dissolved in 2 tbsp hot water | | Plain yogurt or sliced bread/potato | For tahdig base | Optional variations |

For many Iranians, the Tahdig is the most coveted part of the meal. It offers a textural contrast to the fluffy rice—crunchy, savory, and highly addictive. It can be made of rice itself, or often lined with thin slices of potato or flatbread (Lavash) to create different varieties of crust. polo sefid rice

The superiority of Polo Sefid comes from a labor-intensive three-step process: The superiority of Polo Sefid comes from a