Ava Tarom Rice: Iranian rice is a premium variety of long-grain rice known for its delicate aroma, fluffy texture, and slightly nutty flavor. Cultivated in the fertile northern provinces of Iran, particularly in Gilan and Mazandaran, Iranian rice is prized for its ability to remain separate and light after cooking. The grains are long, slender, and slightly translucent, with a soft yet firm bite when cooked. Popular varieties include Tarom, Domsiah (black-tail rice), and Sadri, each known for their fragrant aroma and unique taste.
Iranian rice is traditionally aged, which enhances its flavour and improves its texture when cooked. Iranian rice is central to Persian cuisine and is often prepared using the chelow and polo methods. In chelow, the rice is parboiled, then steamed to create a fluffy texture with a crispy golden crust called tahdig at the bottom of the pot—a prized delicacy in Iranian households.
Polo involves mixing the rice with ingredients such as saffron, barberries, dried fruits, and herbs to create flavorful, colorful dishes like zereshk polo (barberry rice) and sabzi polo (herb rice). Iranian rice pairs perfectly with kebabs, stews (khoresh), and grilled meats, allowing it to absorb the rich flavors of the accompanying dishes. Naturally gluten-free and low in fat, high-quality Iranian rice delivers a fragrant and satisfying culinary experience with every bite.
