The preparation of polow (or chelow) is more elaborate
than kateh and results
in a delicious non-sticky rice. It is normally served with
kababs or any of the main dishes in this collection, unless
rice is already used as one of the ingredients.
Wash rice twice and soak in salted warm water for 3-4 hours, then
drain the water. Pour water in a large non-stick pan until it is
half-full and bring it to a boil. Add rice and a spoonful of salt
and continue boiling until rice slightly softens. Pour rice into
a drain and wash it with slightly warm water.
Pour a few spoonfuls of cooking oil into the pan and add rice.
Pour a few more spoonfuls of oil over rice. Cover the pan and
cook over low heat for about half an hour. If cooking time is
increased, a delicious crispy layer of rice (called ta-dig)
will form at the bottom of the pan.