Qonbideh Polo, one of the local and traditional dishes of Qom, is named after its main ingredient, which is Qonbideh or turnip. This dish was registered in 2018 in the list of intangible national heritage and represents the independent identity of Qom's cuisine.
How to Prepare Qonbideh Polo
In the common version of Qonbideh Polo, rice, turnip, and ground meat or meatballs are placed together and create a different and delightful flavor with saffron and aromatic spices. For a tangier taste, you can optionally use lemon juice or unripe grape juice.
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To start, soak the rice in water and salt for at least 1 to 2 hours so that the grains expand better after cooking. Then peel the turnips and cut them into thin strips or cubes. For a milder flavor, sauté them a bit in oil until they become soft and fragrant.
Steps to Cook Qonbideh Polo
Finely chop the onion and sauté until golden. Then add the ground meat along with turmeric, salt, and pepper, and stir well. You can also use small meatballs. When the meat is half-cooked, add the sautéed turnip and a bit of saffron, and if desired, add lemon juice or unripe grape juice to balance the flavor of the dish.
Boil the rice as you would for regular pilaf, and when it is half-cooked, drain it. Next, pour a little oil at the bottom of the pot and layer rice and a layer of the turnip and meat mixture. Repeat this until all the ingredients are used up. Finally, sprinkle a little saffron on the rice and let the dish steam over low heat.
Do not cook the turnip too much so that it does not become mushy and retains its texture. If you prefer a tangy flavor, add a bit of unripe grape juice or lemon juice in the final stages. For a more local taste, you can use a little cinnamon or aromatic dried herbs in very small amounts.
This dish is complete on its own, but it becomes more delicious when served with yogurt, Shirazi salad, pickles, or fresh herbs. Qonbideh Polo is not just a local dish; it is part of the culinary memory of Qom, and its national registration alongside Qonbideh stew shows that this city, like many other cities in Iran, has its own independent identity in cooking.
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