An important discovery by Iranians: The art of cooking rice and its incredible diversity

Rice is a staple of the Iranian table, and chelo (plain rice) and polo (rice mixed with other ingredients) are among the main Iranian dishes. It is interesting to note that Iranians know how to cook more than 40 types of polo and this variety reflects their skill and creativity in cooking.

Polo; a clever invention of Iranian cooks Oil or butter: 2 tablespoons (for steaming)

Some researchers believe polo is an important discovery in Iranian cuisine. They say that Iranians, by combining vegetables, legumes, and other ingredients with rice, have created a complete and nutritious dish that does not require a separate stew. This method is both economical and creates unique flavors that are rarely seen in other cultures.

The history of polo consumption in Iran

In the past, rice was a luxury food reserved for the wealthy and ordinary people only used it in areas where rice was grown or on special occasions like the night of Nowruz Even during the Qajar era, many people only ate polo once a year!

The term polo consumption was also used instead of 'party' back then, as rice was the main food of lavish parties. Since the 1940s, rice consumption in major Iranian cities has increased and today it has become an inseparable part of the Iranian table. Source:Fars News Agency

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