Keshmesh polo

If you are a fan of semi-sweet foods, this delicious raisin rice (Keshmesh Polo) will definitely be a great option for you. This delicious dish is made with Persian rice, raisins, and lamb and is really easy to make. Even if you are not a professional the result will be great.

What are the Ingredients?


  • 4cups Persian rice
  • 10cups water
  • salt


  • 400gr lamb
  • 2 onions
  • 1/2tbs turmeric
  • 1/2tea spoon cinnamon powder
  • salt and pepper
  • vegetable oil


  • 150g raisins
  • 1tbsp butter
  • 1/2tsp turmeric


  • 6tbs golden fried onion
  • brewed saffron


Preparation time: 10 minutes Cooking time: 2h30 minutes Cooking method: cooking
Cooking Skills: Easy Meal: Lunch/dinner Suitable for: 4 people


How to prepare Keshmesh Polo?

Step 1: Preparing Ingredients

Rinse and soak the rice in salted water for at least 2 hours.

Soak the raisins for half an hour. Drain and set aside.

Dice the lamb into 2*2 cubes.

Dice 2 onions. Set aside.

Chop 2 onions into julienne for making golden fried onions. Be sure all the slices of onion are of the same thickness. This will insure uniformed dry onions.

Brew saffron.


Step 2: Preparing Lamb

Pour some oil into a pot and saute the diced onions. Add turmeric, cinnamon powder, salt, and pepper, and give it a nice stir. Add the lamb and stir fry until brown on all sides.

Add enough water to cover the lamb and bring it to a boil. Reduce the heat to medium-low and let it stir for about 1h30 until fully cooked. Now uncover the pot and let the excess water dry out until just 1/2 cup of excess water remains.

Turn off the heat and set aside.


Step 3: Preparing Rice

Fill a large nonstick pot with 10 cups of water, and add oil and salt. Bring to a boil over high heat.

Add the rinsed rice to the boiling water, and continue cooking over medium to high heat. Stir occasionally. After 5-6 mins. scoop some rice grains from the water using a slotted spoon. Break one grain in half to ensure it is “al dente”. The rice should be firm in the center and soft on the outside. Drain and rinse with cold water.


Step 4: Preparing Raisins

In a small pan melt some butter and saute the raisins until puffed up. Add some turmeric if you wish. Turn off the heat and set aside.

Add the raisins to the lamb and give it a nice stir. Set aside.


Step 5: Mix Polo

Scoop a cup of rice into a small bowl, and mix gently with 1 tablespoon of brewed saffron. Set the bowl aside for making Tadig.

You can also make potato Tadig for this dish.

Melt 2 tablespoons of butter in the same pot over low heat. Distribute the Saffron rice mixture evenly onto the bottom of the pot to make delicious Tadig. Now put 1/3 of white rice on the saffron rice and add 1/2 of the meat and raisins mixture.  Repeat another layer. Cover the mixture with the last layer of white rice and shape a pyramid. Wrap the lid with a clean cotton towel and cover the pot. Steam the rice over medium heat for 45 minutes.


Step 6: Making Golden Fried Onions

Pour enough oil into a heavy bottom frying pan to deep fry the onions. Once the oil is hot, put the sliced onions into it. Stir occasionally until golden and crispy.

Spread them onto a clean kitchen paper towel and allow them to sit for 8-10 minutes until cool. This will help remove excess oil.


Step 7: Serve

Scoop Keshmesh Polo on a large platter and shape a pyramid. Pour some brewed saffron on top. Garnish with golden fried onions. Put a large plate on top of the pot and turn it over so that Tadig comes out perfectly, or garnish the platter with slices of Tahdig.

You can serve this dish with refreshing Shirazi salad, yogurt, and fresh herbs.







Useful links:

Delicious Iranian Side Dishes

Different types of Tadig

How to brew saffron?



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