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Rice Dishes

In Iran, rice is the main event, and an art form. This section covers the everyday *kateh* method and the "high architecture" of the *ābkesh* method used for *chelō* and *polō*. Every pot aims for the *tahdīg*, the golden, crispy crust at the bottom. By mastering the mechanics of rinsing, soaking, and parboiling, we achieve the perfect grain.

Māsh Polō [Mung Bean Rice | vegan]

Māsh Polō [Mung Bean Rice | vegan]

A comforting specialty from Zahedan. Discover how ancient *māsh* (mung beans) and precise hydration techniques create an earthy, high-protein centerpiece.

Lūbīā Sabz Polō [Green Bean Rice | vegan]

Lūbīā Sabz Polō [Green Bean Rice | vegan]

A plant-based adaptation of the popular *lūbīā polō*. This everyday staple layers steamed basmati rice with green beans, cinnamon, and roasted cremini mushrooms to recreate its traditional depth.

Kadū Polō [Butternut Squash Rice | vegan]

Kadū Polō [Butternut Squash Rice | vegan]

An autumn dish from Iran’s Caspian Sea region. This rice beautifully demonstrates how simple, seasonal produce can create a deeply flavorful meal.

Lūbīā Cheshm Bolbolī Polō [Black-eyed Pea Rice | vegan]

Lūbīā Cheshm Bolbolī Polō [Black-eyed Pea Rice | vegan]

A homestyle staple of layered black-eyed peas, generous dill, and fluffy steamed rice, delivering a creamy texture and earthy flavor profile.

Estambolī Polō [Tomato One-Pot Rice | vegan]

Estambolī Polō [Tomato One-Pot Rice | vegan]

This vegan one-pot rice dish skips the multi-step boiling and steaming of a formal *polō*, instead simmering all the ingredients together for a straightforward, comforting meal.

Chelō va Tahdīg [Steamed Rice with Crispy Potatoes | vegan]

Chelō va Tahdīg [Steamed Rice with Crispy Potatoes | vegan]

This fluffy, long-grained steamed basmati rice is crowned by its prized, crispy potato bottom layer known as *tahdīg*.