Anar Polo

Persian jewelled rice with pomegranate seeds, slivered pistachios, fried herbs, and a saffron crust

Origin: Iran (the Persian celebration table)

From the journey of Pomegranate.

The polo, the layered and steamed celebration rice of Iran, is the centrepiece of the Persian feast, and anar polo is its autumn and winter incarnation, jewelled with pomegranate. Where shirin polo carries candied orange peel and zereshk polo the tart barberry, anar polo turns on the fresh pomegranate seed, folded through long-grain basmati cooked by the Persian method that prizes, above all, the separate, elongated grain and the golden crust of tahdig at the bottom of the pot. Slivered pistachios and a brief fold of fried herbs lend colour and fragrance, and a ladle of saffron-stained rice is reserved to crown the mound. The dish marries the two pillars of Persian cookery, rice and fruit, and its sweet-sour brightness makes it the natural companion to the rich pomegranate-and-walnut stew fesenjan, with which it is often served at the same table. The pomegranate is added late and folded through gently, so that the seeds keep their jewelled colour and their fresh burst against the warm, saffron-scented rice; cooked too long, they bleed and dull, and the whole point of the dish, the glint of scarlet against gold, is lost.

Ingredients

Rice

400 g basmati rice, rinsed until the water runs clear and soaked in salted water for 1 hour
2 tbsp salt (for the parboiling water)
60 g butter, melted, plus 2 tbsp oil
0.5 tsp saffron threads, ground and steeped in 3 tbsp hot water

Aromatics

2 tbsp olive oil
4 tbsp fresh coriander, finely chopped
2 tbsp fresh dill, finely chopped
1 spring onion, finely sliced

To finish

200 g fresh pomegranate seeds (about 1 large pomegranate)
50 g slivered pistachios
1 tbsp pomegranate molasses (optional, for extra tang)

Method

Bring a large pot of water to a vigorous boil and add the 2 tbsp salt. Drain the soaked rice and add it to the water. Parboil for 5–7 minutes, until the grains are softened at the edges but still firm at the core. Drain immediately in a sieve and rinse briefly with lukewarm water.
Warm the herbs briefly: heat the 2 tbsp olive oil in a small pan and toss the coriander, dill, and spring onion for 1 minute, just to release their fragrance. Set aside.
Return the empty pot to the heat. Add the melted butter and oil and 3 tbsp water and swirl to coat the base. Spoon in the drained rice in a mound, layering the fried herbs through it as you go. Shape into a pyramid, leaving space around the sides.
Pierce the rice mound to the base in several places with the handle of a spoon to let the steam escape. Wrap the lid in a clean tea towel and cover tightly. Steam over low heat for 45–50 minutes, until the rice is fluffy and a golden crust (tahdig) has formed at the bottom.
Lift out 3–4 large spoonfuls of rice to a bowl and stir through the saffron water to colour it deep gold.
Gently fold most of the pomegranate seeds and the slivered pistachios through the white rice, taking care not to crush the seeds. Drizzle with the pomegranate molasses if using.
Mound the rice on a platter, crown with the saffron rice, and scatter the reserved pomegranate seeds and pistachios over the top. Break the tahdig crust into shards and arrange around the edge. Serve hot, ideally with fesenjan.

Notes

Anar polo is the classic accompaniment to fesenjan, the two pomegranate dishes served together at the Persian feast. For a sweeter, more festive version, add a handful of fried slivered orange peel or barberries with the pomegranate. The saffron rice can be made with a pinch of slivered almonds in place of pistachios. Add the pomegranate seeds only at the last moment if making ahead, as their colour bleeds into the rice on standing.

The Gastrographer

Name: Anar Polo
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Cuisine: Iran
Ingredients: 400 g basmati rice, rinsed until the water runs clear and soaked in salted water for 1 hour; 2 tbsp salt (for the parboiling water); 60 g butter, melted, plus 2 tbsp oil; 0.5 tsp saffron threads, ground and steeped in 3 tbsp hot water; 2 tbsp olive oil; 4 tbsp fresh coriander, finely chopped; 2 tbsp fresh dill, finely chopped; 1 spring onion, finely sliced; 200 g fresh pomegranate seeds (about 1 large pomegranate); 50 g slivered pistachios; 1 tbsp pomegranate molasses (optional, for extra tang)

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Ingredient originTrade or transit route

Became a culinary stapleColonial / trade control