📝 About This Recipe
Hailing from the rugged mountains of Kermanshah and Lorestan, Tarkhineh Polow is a rare and rustic masterpiece of Persian cuisine featuring sundried, fermented nuggets of cracked wheat and yogurt. This dish offers a sophisticated profile of tanginess and earthiness, balanced by the sweetness of caramelized onions and the warmth of traditional spices. It is a comforting, probiotic-rich heritage meal that transforms simple grains into a deeply aromatic and satisfying experience.
🥗 Ingredients
The Tarkhineh Base
- 3-4 pieces Dry Tarkhineh discs (traditional fermented wheat and yogurt nuggets)
- 2 cups Warm water (for soaking)
Rice and Aromatics
- 3 cups Basmati rice (high quality, long-grain)
- 3 large Yellow onions (thinly sliced for caramelization)
- 4 pieces Garlic cloves (minced)
- 1 teaspoon Turmeric powder
- 1 tablespoon Advieh (Persian Rice Spice) (a blend of cinnamon, cumin, cardamom, and rose petals)
- 1/2 teaspoon Black pepper (freshly cracked)
- 2 tablespoons Salt (for boiling rice)
The Saffron and Fat
- 1/2 teaspoon Saffron threads (ground and bloomed in 2 tbsp hot water)
- 1/2 cup Ghee or Vegetable oil (divided use)
- 2 tablespoons Butter (cubed, to top the rice)
Optional Protein and Garnish
- 250 grams Ground lamb or beef (optional; can be made vegetarian)
- 1 tablespoon Dried mint (sautéed briefly in oil for garnish)
👨🍳 Instructions
-
1
Place the dry Tarkhineh discs in a medium bowl and cover with 2 cups of warm water. Let them soak for at least 30-45 minutes until they soften and can be easily broken apart into a thick porridge-like consistency.
-
2
Wash the Basmati rice in a large bowl, changing the water several times until the water runs clear. Soak the rice in salted water for at least 1 hour.
-
3
In a large skillet, heat 3 tablespoons of oil over medium heat. Add the sliced onions and sauté slowly until they are deep golden brown and caramelized (Piaz Dagh). This should take about 15-20 minutes.
-
4
If using meat, add the ground lamb or beef to the onions. Brown the meat thoroughly, breaking it up with a spoon.
-
5
Stir in the minced garlic, turmeric, and black pepper. Sauté for another 2 minutes until the garlic is fragrant.
-
6
Drain any excess water from the soaked Tarkhineh and add the softened grain mixture to the skillet. Stir well to combine with the onions and spices, cooking for 5 minutes to allow flavors to meld.
-
7
Bring a large pot of water (about 8-10 cups) to a boil with 2 tablespoons of salt. Drain the soaked rice and add it to the boiling water.
-
8
Parboil the rice for 5-7 minutes. The grains should be soft on the outside but still have a firm 'bite' in the center (al dente). Drain the rice in a fine-mesh colander and rinse briefly with lukewarm water.
-
9
In the bottom of a heavy-bottomed non-stick pot, pour 2 tablespoons of oil and a splash of the bloomed saffron. You can place thin slices of potato or lavash bread here if you want a 'Tahdig' crust.
-
10
Layer the rice and the Tarkhineh mixture: Start with a layer of parboiled rice, then a layer of the Tarkhineh-onion mixture, and a sprinkle of the Advieh spice. Repeat until all ingredients are used, finishing with a layer of white rice shaped into a pyramid.
-
11
Poke 5 holes into the rice mound with the handle of a wooden spoon to allow steam to escape. Drizzle the remaining bloomed saffron and top with the cubes of butter.
-
12
Wrap the pot lid in a clean kitchen towel (Damkani) to absorb excess moisture. Place the lid firmly on the pot.
-
13
Cook on medium-high heat for 5 minutes to set the crust, then reduce the heat to low and steam (Dam kardan) for 45-50 minutes.
-
14
Once finished, gently fluff the rice with a fork, mixing the Tarkhineh layers with the white rice. Dish out onto a platter and serve the crispy Tahdig from the bottom of the pot on the side.
💡 Chef's Tips
If you cannot find pre-made Tarkhineh, you can mimic the flavor by using extra-coarse bulgur soaked in kefir or sour yogurt. Be careful not to over-boil the rice; because Tarkhineh is moist, the rice needs to be slightly firmer than usual during the parboiling stage. For the best aroma, grind your saffron with a pinch of sugar before blooming it in hot water. Always use a kitchen towel on the lid; it prevents steam from dripping back onto the rice, ensuring fluffy, distinct grains. The 'Advieh' spice blend is crucial; if you don't have a premade mix, use a 2:1 ratio of cinnamon and cumin with a pinch of cardamom.
🍽️ Serving Suggestions
Serve with a side of 'Mast-o-Khiar' (Persian cucumber and herb yogurt) to complement the tanginess. Pairs beautifully with 'Torshi' (Persian pickled vegetables), particularly pickled garlic or liteh. A fresh 'Sabzi Khordan' platter of mint, tarragon, radishes, and scallions is essential. Accompany with a glass of chilled Doogh (savory yogurt drink) seasoned with dried mint. For a festive touch, garnish the top with sautéed barberries (Zereshk) for extra pops of color and tartness.