Iranian food is inventive, rich and varied. It is exotic yet simple; healthy, yet colourful. Persian food is not spicy. Herbs are used a lot, as is fruit – from plums and pomegranates to quince, prunes, and raisins. The main Persian cuisines are combinations of rice with meat, chicken or fish and plenty of garlic, onion, vegetables, nuts, and herbs. To achieve a delicious taste and a balanced diet, unique Persian spices such as saffron, diced limes, cinnamon, and parsley are mixed delicately and used in some special dishes.

 Loobia polo

Rice is a staple of the Iranian diet. Different methods are applied in cooking rice. polo is plain rice that is steamed. You can serve polo with stews like ghormeh sabzi, and all kinds of meat and kebabs. Polo is a Persian dish that is cooked with vegetables, meat, chicken, and various kinds of beans like loobia polo and baghali polo. How to make colorful and tasty loobia polo?

loobiya polo is made with a variety of recipes, for example, with chopped meat, chicken or soy, or like the one in this recipe, with ground beef.

How to Cook Rice on the Stove

Step 1: To cook long-grained white rice on the stove, use a 2 to 1 water to rice ratio. Bring 2 cups of water to a boil in a small saucepan with a tight-fitting lid. You can add an optional pinch of salt if you wish. Add 1 cup of rice, stir briefly to break up clumps of rice, cover the pot with the lid, and reduce the heat to its very lowest setting. If the temperature is too high, the bottom of the pan of rice can scorch while the rice at the top is still undercooked.

Step 2: Set a timer for 20 minutes. A little steam will escape the covered pot while the rice cooks; this is normal. Resist the temptation to lift the lid and peek before the timer runs out.

Step 3: When the timer rings, turn off the burner and remove the pan from the heat. Let the rice sit, covered, for an additional 5 minutes. No peeking! Let the steam finish doing its work to plump and cook the rice.

Step 4: After 5 minutes, remove the lid and fluff the rice with a fork to separate the grains.

• You can serve the rice immediately, or put the lid back on to keep it warm while you finish cooking the rest of your meal.
• To chill rice for a salad, spread it out on a sheet pan to cool quickly.
• For food safety reasons, rice should never be left out at room temperature longer than two hours.