It warms you up from the inside, and is a go-to winter dish, especially when it’s cold outside.
Start by grinding some saffron threads in a mortar and mix them with 5 tablespoons of hot water.
Let it steep, covered.
Soak the walnuts in water for an hour for extra flavor.
Drain them, pat dry and chop coarsely. You can peel them for a smoother taste, but it’s fine to leave the skins on.
In a pan, cook the onions without oil until the water evaporates.
Then, toss in some butter or oil and toast the chopped walnuts over medium heat until they’re golden and smell amazing.
Heat some butter or oil in a large pot, add 1 tbsp. saffron, and a thin layer of rice at the bottom.
If you want Lavash Tahdig, cut a lavash bread in triangles and arrange them on the bottom of the pot.
Serve Gerdoo Polo hot; it goes great with grilled meat, meatballs, chicken, or just a dollop of yogurt.