Vegan Persian Gheymeh Polo Recipe

~ Plant-Based Persian
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Vegan Gheymeh Polo is a flavorful Persian dish made with yellow split peas, aromatic spices, basmati rice, and layering techniques, making it an enticing meal.

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Vegan Gheymeh Polo

Why You’ll Love Gheymeh Polo

This recipe is so aromatic and flavorful. The yellow split peas add protein and this plant-based recipe uses jackfruit. You can use other alternatives like a tofu crumble.

Ingredients/Equipment Notes

To make this delicious Gheymeh Polo, you will need the following ingredients (full measurements are in the recipe card below):

  • yellow split peas
  • basmati rice
  • salt
  • avocado oil
  • 1 can green jackfruit
  • medium yellow onion
  • garlic cloves, minced
  • black pepper
  • turmeric
  • tomato paste
  • dry lemon powder
  • Brewed Saffron
  • rose water

Tahdig Mixture

Spices for Layering

Jackfruit
Shredded Jackfruit

You will also need the following equipment:

How to Make the Best Gheymeh Polo

  • Prepare the Rice:
    • Bring a large pot of water to a boil and add 2 Tbsp salt. Add soaked rice and parboil 7-8 minutes. Drain and set aside.
  • Prepare the Jackfruit Mixture:
    • In a medium pan over medium heat, add 2 Tbsp avocado oil. Add onion and cook for 5 minutes, until translucent.
    • Add minced garlic and cook 1 minute.
    • Add tomato paste.
    • Add jackfruit and sauté until lightly golden.
    • Add 1/2 Tbsp salt, turmeric and black pepper; cook 1–2 minutes.
    • Add cooked yellow split peas. Add 1-2 Tbsp hot water as needed if too dry.
    • Add dry lemon powder, Brewed Saffron, and rose water.
    • Add 1/2 cup hot water, and cook 5–10 minutes to blend flavors.
  • Make the Tahdig Mixture:
    • Mix vegan yogurt, Brewed Saffron, rose water, and oil. Add a few tablespoons of the cooked Basmati rice and combine.
  • Layer the Rice:
    • Add 1 Tbsp oil to bottom of a large non-stick pot. Spread Tahdig Mixture over.
    • Add a layer of the cooked rice. Add a layer of the jackfruit mixture. Sprinkle a little rose powder, cardamom, and cinnamon.
    • Repeat layers of rice, jackfruit mixture, and spices.
    • Add 3 tsp Brewed Saffron and 2 Tbsp oil to the top layer.
  • Steam:
    • Cover with lid. Steam 45–60 minutes on medium-low. Stir to combine all the layers before serving.
yellow split peas and jackfruit

Options for Vegan or Vegetarian Gheymeh Polo

This dish is delicious with the jackfruit, but you can use tofu crumble or even a plant-based meat alternative like Beyond Beef.

Recipe Tips

– If using tofu, I recommend extra-firm tofu, which you should press and crumble. Don’t skip pressing the extra liquid from the tofu to get the most flavorful tofu crumble. I use this tofu press.

– I love my Persian rice cooker and highly recommend it for the perfect tahdig. This is my Persian rice cooker, which is available on Amazon.

– See my prior blog post on preparing Brewed Saffron as referenced in this recipe.

Did you make this recipe? Take a picture and tag us on Instagram @plant_basedpersian or share it on Pinterest!

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Vegan Gheymeh Polo

Vegan Persian Gheymeh Polo

  • Author: Plant-Based Persian
  • Total Time: 2 hours
  • Yield: 5 People 1x
  • Diet: Vegan
Print Recipe

Description

a Persian rice dish made with yellow split peas, tomatoes, several spices, and fragrant basmati rice

Ingredients

Scale
  • 1 cup yellow split peas (soaked 30 minutes and cooked for 30 minutes)
  • 3 cups basmati rice (rinsed and soaked 30 minutes)
  • 2.5 Tbsp salt, divided
  • 5 Tbsp avocado oil, divided
  • 1 can green jackfruit, rinsed and squeezed out
  • 1 medium yellow onion, chopped small
  • 3 garlic cloves, minced
  • 1/2 tsp black pepper
  • 1 tsp turmeric
  • 3 Tbsp tomato paste
  • 3 tsp dry lemon powder
  • 3 Tbsp Brewed Saffron
  • 3 Tbsp rose water

Tahdig Mixture

  • 2 Tbsp plain, unsweetened vegan yogurt
  • 1 Tbsp Brewed Saffron
  • 1 Tbsp oil
  • 1/2 Tbsp rose water

Spices for Layering

  • 1 tsp dried rose petals crushed
  • 3 tsp Brewed Saffron
  • 1 tsp cardamom
  • 1 tsp cinnamon

Instructions

1. Prepare the Rice:

  • Bring a large pot of water to a boil and add 2 Tbsp salt. Add soaked rice and parboil 7-8 minutes. Drain and set aside.

2. Prepare the Jackfruit Mixture:

  • In a medium pan over medium heat, add 2 Tbsp avocado oil. Add onion and cook for 5 minutes, until translucent.
  • Add minced garlic and cook 1 minute.
  • Add tomato paste.
  • Add jackfruit and sauté until lightly golden.
  • Add 1/2 Tbsp salt, turmeric and black pepper; cook 1–2 minutes.
  • Add cooked yellow split peas. Add 1-2 Tbsp hot water as needed if too dry.
  • Add dry lemon powder, Brewed Saffron, and rose water.
  • Add 1/2 cup hot water, and cook 5–10 minutes to blend flavors.

3. Make the Tahdig Mixture:

  • Mix vegan yogurt, Brewed Saffron, rose water, and oil. Add a few tablespoons of the cooked Basmati rice and combine.

4. Layer the Rice:

  • Add 1 Tbsp oil to bottom of a large non-stick pot. Spread Tahdig Mixture over.
  • Add a layer of the cooked rice. Add a layer of the jackfruit mixture. Sprinkle a little rose powder, cardamom, and cinnamon.
  • Repeat layers of rice, jackfruit mixture, and spices.
  • Add 3 tsp Brewed Saffron and 2 Tbsp oil to the top layer.

5. Steam:

  • Cover with lid. Steam 45–60 minutes on medium-low. Stir to combine all the layers before serving.
  • Prep Time: 30 minutes
  • Cook Time: 90 minutes
  • Category: Main Course
  • Cuisine: Iranian/Persian