This bowl’s got it all: a mix of Basmati and Venere rice, for a flavorful twist, perfectly cooked salmon that melts in your mouth, and a lot of freshness from the cherry tomatoes and crisp cucumbers.

Traditionally, rice was present in Norther Iran cooking and in the houses of wealthy, while in the rest of the Country bread was the main element. Nowadays, the most appreciated varieties of rice thanks to their flavour are the ones cultivated in Northern Iran. The proposed recipe is Meigoo Polow, a dish cooked in Southern Iran.