CATALYST PLANET - 10 Mouthwatering Rice Dishes from Around the World

The world is filled with a variety of rice dishes.

No matter where you are in the world, rice is a much loved staple. First cultivated in China and spread through international trade and migration, every region has its own way of preparing rice with local spices and ingredients. Here is a sample of 10 unique and culturally significant rice dishes from around the world.

1. Morasa polo (jeweled rice): Iran

Morasa polo (jeweled rice in Farsi) is one of Iran’s most festive dishes, traditionally served at celebrations and weddings to bring “sweetness” to a married couple. The rice is topped with various types of fruits and nuts, each representing a desired jewel. For example, barberries represent rubies and pistachios represent emeralds. Each component of the rice is cooked separately in sugar to give the dish a little sweetness. No plate of rice in Iran is complete without tahdig (literally “bottom of the pot”), referring to the crispy layer of rice at the bottom of the pan. One of the most coveted and challenging techniques to master in Persian cuisine, tahdig can be made several ways by using ghee, saffron, potatoes and lavash bread to give that desired crunch.

2. Nasi tumpeng: Indonesia

Nasi tumpeng is a traditional rice dish served at a selamatan, a traditional ceremony for special occasions such as birthdays and weddings. The dish consists of a tall rice cone in the center, usually yellow rice, which represents the mountains and volcanoes of Indonesia’s landscapes. According to tradition, the yellow mountain of rice refers to Mount Semeru, home of the hyang, the spirits of Indonesian ancestors and the Hindu gods. The dish is accompanied by seven side dishes with a balance of chicken, seafood, eggs and vegetables that represent the helping hands of God. Nowadays, the dish has been ingrained in Indonesia’s Muslim culture representing gratitude toward God.

3. Jollof rice: West Africa

Widely enjoyed across Africa, there is perhaps no dish that has sparked such heated discussion over its origins as jollof. A staple in social gatherings and weddings across West Africa, the rice is cooked with tomatoes, onions and peppers with additional seasonings depending on the region. Historians credit the origin of jollof rice to the Senegambia region, with cultural exchange then spreading it across the rest of West Africa. However, Nigerians, Ghanaians and Senegalese all claim the origins of this dish and are eager to debate which version is better with online battles (#JollofWars) and cook-offs. The dish is also popular among the African diaspora in the American South. In fact, popular dishes such as jambalaya and gumbo are believed to have their origins in jollof rice.

4. Hamsili pilav: Turkey

Although there are many types of pilaf in Turkey and the Middle East, hamsili pilav is one of the most unique and visually striking versions, with layers of fish covering up rice. Hamsi, also known as European anchovies, are considered Turkey’s national fish and play a crucial role in the culture and cuisine of the Black Sea region. Many poems and songs have been written about hamsi and the small but mighty fish is used in a variety of dishes, from breads to pickles and even jam. Known to be a favorite of the sultans during the Ottoman Empire, hamsili pilav is still a favorite in Turkish homes, especially among the Laz people living in the northeastern regions of the country.

Khichdi. Tushar. Wikimedia Commons. CC4.0

5. Khichdi: Indian Subcontinent

This humble but delicious dish is heavily ingrained in South Asian food culture. Most commonly made with rice and moong dal (a type of legume), it is one of the first foods that babies eat in Hindu culture. Easily digestible and nutritious, khichdi is popular across South Asia, including in India, Pakistan, Nepal and Bangladesh. Many regional variations of khichdi exist, adding available ingredients such as vegetables, spices, dried fruits and coconut. The Bengali variation, known as khichuri, is a rather elaborate version, served with an array of vegetable dishes, fried fish and curries.

6. Maqluba: Palestine

Often considered Palestine’s national dish, maqluba is enjoyed at least once a week by many Palestinian families. Meaning “upside down” in Arabic, the dish is cooked in one pot with layers of meat (chicken or lamb), vegetables (most commonly potato and eggplant) and rice. Once the dish is cooked, it is flipped over onto a plate and served.

Cooking traditional foods allows Palestinians to cherish their culture while empowering themselves and their families. The Noor Women’s Empowerment Group is run by 13 Palestinian women working to overcome social stigmas faced by women and disabled children in Aida refugee camp. The organization holds traditional Palestinian cooking classes as a way to generate income to support their families and give visitors an insight into Palestinian life and culture. The organization has garnered international attention and received a visit by celebrity chef Anthony Bourdain in 2013.

7. Arroz con pollo: Latin America and Spain

Translating as “rice with chicken,” this incredibly versatile rice dish is enjoyed across Latin America and Spain. The dish is thought to be connected to the Spanish paella and could have its origins from Arab influence in Spain as early as the 8th century. However, there is some debate as to whether the dish actually originated in Puerto Rico, as it is one of the island’s classic dishes. Arroz con pollo is seared chicken cooked with rice and vegetables, although seasonings vary from country to country across Latin America. For example, Mexican versions use chile, Colombian versions use a sofrito (blend of flavors including tomato and saffron) and Peruvian versions include cilantro and dark beer.

8. Ozoni: Japan

Ozoni (also spelled as zoni) is a soup that is eaten on the morning of New Year’s Day in Japan. The soup contains mochi cakes, either round or square-shaped, a clear dashi broth (made of dried kelp and bonito flakes) and other ingredients depending on the region. In areas closer to the water, seafood is added to the broth while more vegetables are used in inland areas. All ingredients have a special meaning that guarantees luck for the upcoming year. As mochi is stretchable, it represents longevity. Local produce is added for a bountiful harvest in the new year.

Wild rice. Emily. CC2.0.

9. Wild rice: North America

Considered to actually be an “aquatic grass seed,” wild rice has a higher nutritional value than regular rice. Wild rice is a staple of the Ojibwe people of southern Canada and the United States’ northern Midwest. The month of September was called “ricing moon”, when the Ojibwe left their homes to begin the weeklong process of harvesting the rice. Wild rice was a popular commodity at trading posts and was used to feed canoers transporting fur to and from the posts. The Ojibwe people would wait near rice fields to hunt birds, as ducks and geese use wild rice as a food source.

10. Rice and beans: widely consumed across Latin America and Africa

Rice and beans is a staple in many Latin American and African countries and has become a pivotal part of their cuisines. Nutritious and filling, rice and beans have been a pairing in Latin America for thousands of years, known as the “matrimonio” or marriage in Central America. The types of beans and the preparation of the dish varies from country to country. For example, pinto beans are common in Mexico, fava beans are popular in Peru and black beans are a staple in Brazil and Cuba. Kidney beans and black-eyed peas are widely enjoyed across West Africa and the rest of the continent as well as in the American South. In Jamaica and other parts of the Caribbean, rice and pigeon or field peas are quite popular, while the rice is cooked in coconut milk.

From Iran to North America, the preparation of rice differs vastly. Despite many differences, food is something that brings the world together and fosters an appreciation of Earth’s incredible cultural diversity.