25 January 2007

Bolo and Pilau

Sabzi pilau and bolo for dinner. So what if one is Persian and the other Brazilian?


  1. Looks nice, anyway. Did you cook the pilau using the long, drawn-out process which involves soaking the rice overnight - and then doing that thing right at the end to create a buttery crust on the bottom of the pan? if, not, give it a shot - khale khub ast!

  2. I've gotten quite good at making a delicious tahdig, if I do say so myself. But I usually don't bother soaking the rice since I decide to make it only an hour or two before dinner.