Shirazi Pacheh (Khash) Polau

Kallepacheh is probably the most interesting Iranian dish for foreign tourists, and some may even see eating it as an adventure! However, in any case, Kalepacheh is a very popular dish among Iranians. The people of Shiraz have a dish called “Pache Polau”, which is a very nutritious dish that takes time, but will be worth all the effort!

Ingredients for Four People

Rice: four glasses

Khash: One set

Prune: 300 grams

Dried Apricot: 150 grams

Garlic: 10 cloves

Butter: 50 grams

Golpar (Heracleum persicum) and Sosanbar (Peppermint): one teaspoon each

Qaraqurut (dried yoghurt balls), salt and pepper: as per taste

Kalepacheh soup: one glass

Recipe

Soak the rice in cold water for two hours before starting the cooking process.

Use a set of pre-cooked Kallepacheh, so that you are halfway through preparing this dish.

Drain the soaked rice, boil it for 15 minutes until cooked, then set it aside.

Take a frying pan, melt the butter in it, then fry prunes and dried apricots in it and set aside. Then, in the same pan, fry the garlic, Golpar (Heracleum persicum), Sosanbar (Peppermint), and Qaraqurut and then pour a glass of Kallepacheh soup in it.

To make tahdig, pour a little oil on the bottom of the pot you want to use for steaming the food, then put some pieces of bread or sliced potatoes on the bottom so that they cover the entire surface of the pot. Add some of the drained rice to the pot, layer the prunes and dried apricots, then cover with the remaining rice. Finally, place the pieces of Kallepacheh on top of the rice. Cover the pot with a lid wrapped in a clean cloth, place it on low heat, and let it steam.

Pacheh Polau is one of the delicacies of Fars province, which is cooked using Khash.