Iranian Food

Rice With Sugar(Shekar Polo)
Serves: 4 Course: Main Difficulty: Medium Cuisine: Iranian Food
  • Rice: 4 cups
  • Sliced pistachio and Sliced almond: 2 tablespoons of each
  • Sliced tangerine: 2 tablespoons
  • Melted saffron: 2 tablespoons
  • Sugar: 2 cups

Drained the rice in the first step and put it in the colander, when it is still fresh.
Heat the sugar in the water and wait for its consolidation, then add your saffron.
Sliced tangerine must boil two times, and after each, the water must replace, and
so, the tangerine will become sweet; now, you have to roast it in the oil and spread
some of the Sugar syrup plus some saffron on it. Now a little saffron must be
added to drained rice until the color change to yellow. Now pour some oil at the
bottom of the pot and pour the rice on the oil. You have to steep the rice and wait
for almost 30 minutes. By the way, when the rice is half steeped, you must add the
rest of sugar syrup and expect the other 15 minutes. There is another tip for you,
while you are going to add the sugar syrup, you must put the half steeped rice in
the colander and spread the syrup from the top. Here some syrup will not absorb by
the rice immediately; Don’t worry! Just return the rice to the pot and spread the
remaining syrup from the bowl, which places under the colander, to the top of the
rice, and then expect for the second half of steeping. After that and while you serve
it in the dishes, you can designs it with soaked sliced pistachio, soaked sliced

almond, and candied tangerine. In the city of Shiraz, this meal always serves with
the stew of Gheyme and counts as a ceremony meal. Of course, the Gheyme in this
cuisine must not include Cotyledon. Do not miss this meal!

Prep. Time: 10 min
Cook Time: 40 min
Total Time: 50 min
iranian food
Shole Mashhadi (congee)
Serves: 5 Course: Main Difficulty: Hard Cuisine: Iranian Food
  • Calf Shanks: 250 grams
  • Stewed meat: 300 grams
  • Peas: a half of a cupful
  • Pinto beans: a half of a cupful
  • Mung beans: a half of a cupful
  • Wheat groats: one and half of a cupful
  • Half Rice: a half of a cupful
  • Onion: tree chopped pieces
  • Salt
  • Pepper
  • Cinnamon
  • Turmeric

Put the meat and one of the chopped onions along with a little turmeric to be cooked through. Wait for them to be cooked thoroughly, then separate bones from Meats. After that, crush the meats and left them besides. Put Peas and beans on the flame to be prepared. Hence they were half cooked, add Mung beans and wait for them to be cooked entirely. Pour the rice & wheat groats in some boiled water and wait until the rice becomes softer. Now incorporate a fried onion, meat, wheat groats and beans and cooked rice altogether. Add the desired amount of pepper and salt and put the boiler on low heat.  Now you must stir it, not to bake the food. This kind of pottage will also garnish by some pieces of stewed meat. The pottage will also serve with meatballs.

For preparing meatballs, you should add Turmeric to the fried onion. Here, the chopped lamb will roast in the onion. Add some tomato sauce and roast the mix in the oil. Now add some water as much as the meat could absorb that. Now you can garnish your pottage with these meatballs. By the way, some may add split peas in the meatballs too.

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Prep. Time: 60 min
Cook Time: 45 min
Total Time: 105 min



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