Comments on: Persian Sour Cherry Saffron Rice (Polow)

By: Kathy Sardella

Kathy Sardella — Sat, 07 Jan 2012 21:29:47 +0000

I just read your post about the sour cherry saffron rice dish. Something that you could not eat it, but there was not a reason given. Are you allergic to any of the ingredients or perhaps you have to watch the sugar content? If you contact me I can use my medical and nutrition background (and substitute cooking experience ) to see if you can enjoy this dish (and any others) with a few modifications. I do this for free. micromed@verizon.net

Kathy
Physician Assistant

By: mangoes2020

mangoes2020 — Wed, 06 Jul 2011 12:14:10 +0000

In order to succeed this recipe you have to use Diamond Pearl Basmati Rice. This is a Pure Indian Basmati rice. If you want more informations go on the website http://www.sonaimpex.net or send a mail at info@sonaimex.com

By: Shelley

Shelley — Sat, 19 Mar 2011 18:31:43 +0000

I LOVE sour cherry saffron rice….EVERY time we went to eat Persian, I got it. BUT THIS RECIPE IS THE BEST I HAVE HAD….I have made this dish at least 15 times now…..Just made is for a perisian food virgin…..he LOVED it. ANd that crust? OMG! This is a beautifully written recipe and relatively easy. I make it on weekenights, and even make it when it’s LATE….because, really. 40 minutes and I get this? Ummmm…thats a no brainer!!!! My husband says I keep ruining his restaraunts because it’s so much better. In the restarant…it really is just basmati with cherries and a bit of saffron juice. JUST NOT THE SAME !! Thanks so much for posting this recipe.

By: alex

alex — Sun, 02 May 2010 21:45:12 +0000

Im persian so i have had this a billion times. It is the greatest dish ever! If you can find someone who is persian and try homecooked cherry rice!

By: Burke

Burke — Mon, 11 Jan 2010 04:53:14 +0000

If you find yourself with “extra saffron” as I did, don’t double the amount called for…a little goes a long way. I’ll leave it at that. Also don’t read 3 cups as 3lbs..or you will have A LOT of rice! Trying to do this from memory was painful, but I can see the beauty in the dish! Will try again!

By: A Persian excursion « How to shuck an oyster

A Persian excursion « How to shuck an oyster — Fri, 31 Jul 2009 01:16:52 +0000

[...] I’ve checked out some polow recipes with barberries here and with sour cherries here and here and here. [...]

By: Mario

Mario — Tue, 16 Jun 2009 19:08:40 +0000

This dish looks delicious. It’s also one of my favorite dishes to order when I go to Persian restaurants. I have one question: does all that soaking and washing and rinsing of the basmati rice not cause it to lose some of it’s fragrance?

Also, a comment on your question regarding polow versus biryani. A former roommate I had, who was from India, told me that “biryani” refers to a cooking technique involving the addition of very thinly-sliced onions browned until they are very crispy and caramelized. The brown color of the onions changes the color and flavor of the dish, creating the “biryan”. I’m no expert, so I can’t vouche for that explanation, but I watched her do it with a lamb dish that she called “biryani” and which did not include rice.

Soaking helps with rice:water ratio and makes rice more tender. ~jaden

By: Pete, Torrance CA

Pete, Torrance CA — Tue, 14 Apr 2009 22:50:05 +0000

I just made this rice, absolutely fabulous! I added some salt because I thought it lacked it; do you guys add any salt?

By: soulchocolate

soulchocolate — Sun, 14 Dec 2008 05:51:04 +0000

This looks so, so good Jaden, i’m totally in love with the picture. This recipe really puts the zing into grains.

By: Christie's Favourites: Cherries | Fig & Cherry

Christie's Favourites: Cherries | Fig & Cherry — Sun, 14 Dec 2008 04:49:30 +0000

[...] always inspiring Jaden from Steamy Kitchen has my heart with her Persian sour cherry saffron rice. So many drool worthy ingredients in one dish should be [...]