Comments on: Persian Cherry Pilaf

By: bob

bob — Sat, 28 Feb 2009 00:12:42 +0000

Just a note on the sour cherries – in the US, sour pie cherries are usually the Montmorency type, which is light red, and yellow on the inside. What’s used throughout most of the Mediterranean and Iran is the black sour cherry, or Morello cherry. It has a much more intense flavor. If you can’t find Morellos commercially and you have a garden, they are definitely worth growing!

By: Persian Sour Cherry Saffron Rice (Polow) « Jaden’s Steamy Kitchen

Persian Sour Cherry Saffron Rice (Polow) « Jaden’s Steamy Kitchen — Wed, 13 Jun 2007 01:34:38 +0000

[...] -Tigers & Strawberries has a version with lamb [...]

By: rahil

rahil — Thu, 25 Jan 2007 18:49:13 +0000

intresting recipe. my moms from iran and she dosent make it this exact way..but its still good. and the uzbek polow is just as good but to the above argument..parsi and most centeral asian cultures are like 90% the same even the language…cause it was all one empire once upon a time

By: savi

savi — Sat, 22 Jul 2006 12:09:17 +0000

great recipe. wanted to point out an error in your facts – the persians did not conquer india in the sixteenth century. it was the mughals (mongols), an entirely diffferent race and culture.

the persian conquest of india took place in 500 BC or so.

(sixteenth century is a little too late to be influencing indian food traditions)

By: Court

Court — Wed, 30 Nov -0001 00:00:00 +0000

This is interesting. I lived in the Ukraine for a year, and my babushka there often prepared “plov” for me that is very similar to the rice recipe you have here, sans the lamb. She said that plov came from the Central Asian republics of the then-Soviet Union.

Whatever it is, from wherever it hails, it is tasty indeed.