Lamb Shanks with Persian Saffron, Peas and Dill Rice | Nokhod Polo ba Mahiche | igotitfrommymaman.com
Lamb Dishes Persian Classics Persian Rice Persian Stews

Nokhod Polo – Dill Rice with Peas

Nokhod Polo is probably my favourite variation of Persian rice. It is saffron infused basmati rice with dill and peas – Such a good combo!

You can combine it with almost any Persian dish you fancy! If lamb isn’t really your thing, you can make it with Saffron Chicken for example. Nokhod Polo also goes really well with vegetable stew. Or serve it with fried eggs for a quick vegetarian weekday version! I’m telling you, the latter is one of my favourite things ever!

However if you want to make something a bit more classy on the weekend, lamb shanks (Mahiche) are a great option. Both, the lamb as well as the rice don’t need much preparation. You can prep everything in 20 minutes and then let it simmer and do its thing. The perfect dish for when you’re expecting guests, or wanna spend your Sunday with your family, rather than in the kitchen.

Like every Persian rice dish there are two options of preparing it: Aabkesh or Kateh style. 

Aabkesh is the method of pre-cooking the rice, then rinsing it with cold water, transferring it back to the oiled pan, adding any additional ingredients if applicable, and letting the rice steam until cooked and a crispy tadighas built on the bottom of the pan. The rice corns nicely puff and don’t stick to each other, so they can be beautifully arranged in a light and fluffy heap. Many of my Non-Iranian friends ask me, how do you get your rice so puffy and fluffy? This is how.

Kateh is the method of cooking the rice in a pan with approx. double the amount of water. Once most of the water has evaporated, any additional ingredients are added and then the rice is steamed with a lid on over low heat. This way of cooking rice takes less effort and the nutrients aren’t drained away with the cooking water. You can still get a nice tadig using this method, especially if you add a bit of oil or ghee to the rice. The result looks more like a ‘rice cake’.

In this recipe I am explaining the kateh method of cooking Nokhod Polo. I recently wrote a recipe for Baghali Polo, which is the same thing as Nokhod Polo, only with broad beans instead of peas. In the Baghali Polo recipe I describe the Aabkesh cooking method, so if you prefer your Nokhod Polo Aabkesh style, jump over there and follow that recipe. Simply replace the peas with frozen (not parboiled) peas.

Nokhod Polo ba Mahiche | Persian lamb shanks with peas and dill rice | igotitfrommymaman.com

Book my next cookery class for Mahiche ba Baghali Polo (Lamb Shanks with Broad Bean and Dill Rice)!

Support my mission of making Persian cuisine mainstream and become a patron for weekly insider tips and tricks, all about Persian food, ingredients, food styling and photography and a forever 20% discount on all my cookery classes.

Ingredients (for 4 servings)

400g basmati rice (2 cups)

75g frozen peas (3/4 cup)

1 bunch fresh dill or 20g (0.7oz) dried dill

4 tbsp vegetable oil

1/4 tsp saffron

Salt to taste

Time

Prep: 10 min

Cook: 55 min

Total: 1 h 5 min

Method of preparing Nokhod Polo

If you are using fresh dill, wash it and spread it out on a clean kitchen towel to dry. Once dry, finely chop it.

Transfer the ice cubes in a glass and sprinkle the saffron over them. Set it aside to bloom. Alternatively combine the saffron with a few tbsp freshly boiled water and let it sit in a warm place.

Wash the rice by transferring it to a pan, adding water, moving it around with your hand, rinsing the water, and repeating these steps 3 to 4 times.

Cover the rice with 700ml/3 cups of cold water and generously salt it. Add 2 to 4 tbsp vegetable oil and bring it to boil over medium heat. Once holes start forming in the rice as shown in the picture below, add the frozen peas and dill.

Berenje Kateh | Persian rice | igotitfrommymaman.com

Give it a quick stir, then pour in the saffron water in at least four different spots. The yellow saffron rice will show when you cut the ‘rice cake’ into slices. It also gives the rice amazing fragrance and taste.

Nokhod Polo | Persian rice with peas and dill | igotitfrommymaman.com

Now reduce the temperature to low and put on the lid. You can cover the lid with a clean kitchen towel to absorb even more moisture from the rice. Let it slowly cook for about 40 minutes. The longer you leave it, the darker and crispier the tadig (rice crust). But be careful not to burn it!

When you’re ready to serve, you can shock the outside of the pan with cold water. This will help your rice to slide out of the pan effortlessly. Wearing oven gloves put an upside down plate on top of the pan, hold the plate and pan with both hands (thumbs facing you), and carefully flip them around. The pan should come off easily.

Serve with your favourite stew, fried eggs or lamb shanks, their flavourful sauce, and creamy yogurt. Enjoy!


Nokhod Polo – Persian Dill and Pea Rice

Course Main Course
Cuisine Persian
Keyword nokhod polo, peas and dill rice
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 4 people

Ingredients

  • 400 g basmati rice (2 cups)
  • 700 ml water (3 cups)
  • 75 g frozen peas (3/4 cup)
  • 20 g dried dill (0.7oz) or 1 bunch fresh dill
  • 1/4 tsp saffron
  • 4 tbsp vegetable oil
  • salt to taste

Instructions

  1. If you are using fresh dill, wash it and spread it out on a clean kitchen towel to dry. Once dry, finely chop it.

  2. Transfer the ice cubes in a glass and sprinkle the saffron over them. Set it aside to bloom. Alternatively combine the saffron with a few tbsp freshly boiled water and let it sit in a warm place.

  3. Wash the rice by transferring it to a pan, adding water, moving it around with your hand, rinsing the water, and repeating these steps 3 to 4 times.

  4. Cover the rice with 700ml/3 cups of cold water and generously salt it. Add 2 to 4 tbsp vegetable oil and bring it to boil over medium heat. Once holes start forming in the rice as shown in the picture below, add the frozen peas and dill. 

  5. Give it a quick stir, then pour in the saffron water in at least four different spots. The yellow saffron rice will show when you cut the ‘rice cake’ into slices. It also gives the rice amazing fragrance and taste.

  6. Now reduce the temperature to low and put on the lid. You can cover the lid with a clean kitchen towel to absorb even more moisture from the rice. Let it slowly cook for about 40 minutes. The longer you leave it, the darker and crispier the tadig (rice crust). But be careful not to burn it!

  7. When you’re ready to serve, you can shock the outside of the pan with cold water. This will help your rice to slide out of the pan effortlessly. Wearing oven gloves put an upside down plate on top of the pan, hold the plate and pan with both hands (thumbs facing you), and carefully flip them around. The pan should come off easily.

  8. Serve with your faourite stew, fried eggs or lamb shanks, their flavourful sauce, and creamy yogurt. Enjoy!

I hope you enjoyed this recipe! If you have any questions please let me know in the comments, I’m always happy to help. I’d love to see your Nokhod Polo ba Mahiche! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!

Wanna save this recipe for later? You can print out the printable version above or pin it to your recipe board.

Looking for more Persian recipes? Here are my Persian classics!

Do you wanna learn more about Persian cooking? Sign up to Maman’s recipe mail so you will get notified of new recipes on the blog.

Thanks for stopping by! Enjoy your meal!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.