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A few years back I had this delicious Persian rice made with mushrooms. It was something that I had never had before and since I love mushrooms, it absolutely loved  it. I looked up the recipe just recently in my Persian cookbook and found one recipe for it. However, the recipe was much different than the actual rice I had had. Today’s post is a replication of the recipe that I fell in love with. This rice dish is on the mild side. The flavors are very earthly and subtle and I personally love it!


1.5 lb porcini mushrooms, sliced
1 medium onion, small diced
4 cloves garlic, minced
1 tbsp Advieh
2 cups rice
salt and pepper

First things first. Cook rice according to the post: Cooking Rice for Polow

Saute onion and garlic in a bit of oil until translucent.

Add Advieh and give it a stir.

Add sliced mushrooms and cook for about 5 minutes uncovered.

Make sure that the mushrooms are not too juicy. Allow for the liquid to reduce until there is a thin layer of juice.

Begin layering rice by adding a couple of tablespoons of canola oil to the bottom of a nonstick pot with a 1/4 cup of water. Shake well then place one layer of white rice on top. Place a layer of mushrooms followed by another layer of rice. Finish off with a layer of white rice.

Cover pot and cook on high for 10 minutes.

Then place lid in a towel, cover rice, lower to low, and cook for 1 hour.

This rice can be served with Braised Chicken Thighs with Bay Leaf. Alternatively, the chicken can be also layered within the rice.

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