Persian Rice

Iranian Rice

Iranian Rice is mostly produced in northern provinces such as Mazandaran and Gilan on the Caspian shores.This is a popular food among Iranians and they consume it as an essential ingredient in many dishes. In fact, Persians are so proud of the high quality rice they produced and believe that the rice products from other countries do not meet Iranian rice.The Tarom Hashemi cultivar is valued for its pleasant smell and distinctive taste. Harvest extends from late July until early November, depending on the area and the variety of rice.

 

Types of Iranian Rice 

Hashemi rice

Tarom rice

Tarom-Hashemi

Domsiah rice (long grain rice with a black spot at one end)

Sadri rice

Doodi (smoked rice)

Lenjan rice

Fajr rice

Shiroodi rice

 

Persian rice foods

Iranian cuisine own a rich variety of dishes featuring rice as a fixed ingredient. Here are some popular Iranian rice foods:

Chelo ( Chelow): Plain, steamed white rice that serves as the base for many Iranian dishes.

Chelo Kebab: Grilled kebabs (skewered and grilled meat, often lamb or beef) served with chelo, accompanied by butter, sumac, and grilled tomatoes.

Zereshk Polo: Rice mixed with barberries, often served with saffron-infused chicken or meat.

Baghali Polo: Rice cooked with dill and broad beans, often served with lamb or chicken.

Tahdig: The crispy layer of rice formed at the bottom of the pot during cooking, considered a delicacy. It can be plain or flavored with ingredients like yogurt or saffron.

Adas Polo: Rice cooked with lentils and raisins, often served with chicken or lamb.

Sabzi Polo: Rice cooked with a mixture of fresh herbs, usually served with fish, particularly white fish.

Albaloo Polo: Rice with sour cherries, often served with poultry such as duck or chicken.

Shirin Polo: A sweet and aromatic rice dish made with orange peel, carrots, almonds, and pistachios, often served on special occasions.

Dami Gojeh Farangi: A flavorful rice dish cooked with tomatoes, saffron, and various spices, usually served with chicken.

Gheimeh Polo: A combination of rice and gheimeh, a stew made with meat, split peas, and dried lime.

Kalam Polo: Rice mixed with cabbage, often served with beef or lamb.

Morasa Polo: A festive dish with rice mixed with a combination of dried fruits, nuts, and spices, usually served with poultry.

Beryani: An Iranian version of biryani, a flavorful rice dish often made with a combination of meat, vegetables, and aromatic spices.

 

Packaging:

Retails: 150 , 400 , 900 gr

Wholesale: 5 k , 10 k , 25 k

 

 

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