A bowl of comfort, creaminess and zest. Arborio rice is the key to the perfect texture! This variety absorbs all the flavors while releasing just the right amount of starch for that dreamy, creamy consistency.

Pinhão, the unusual star of this recipe, is the seed of the Araucaria tree, typical of southern Brazil.

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.