Bell Pepper Rice with Eggs (فلفل پلو با تخم مرغ) — Kateh-Style Comfort Rice
Fel Fel Polo is a homey Persian kateh-style rice where sautéed bell peppers perfume the pot and tint the grains sweet and savory. It’s commonly finished with sunny-side-up eggs, making it a simple, satisfying family meal.
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Servings: 4 · Total: 60 min · Difficulty: easy
Ingredients (quick list)
- 300 g Basmati rice (rinsed 4–5 times until water runs mostly clear)
- 450 g Bell peppers (mixed colors) (thinly sliced into strips (about 3 medium peppers))
- 45 ml Neutral oil (sunflower or canola) (3 tbsp, divided)
- 8 g Fine sea salt (about 1 1/2 tsp, divided)
- 1 tsp Crushed red pepper flakes (adjust for heat preference)
- 480 ml Water (2 cups for kateh method)
- 4 Eggs (for sunny-side-up)
- 15 ml Neutral oil (for frying eggs) (1 tbsp)
Steps (summary)
- Rinse the basmati rice in several changes of cold water until the water is mostly clear, then drain well. Let it sit in the col…
- Heat 30 ml oil in a wide pot over medium heat and add the sliced bell peppers and 4 g salt. Sauté for 10–12 minutes, stirring o…
- Stir in the crushed red pepper flakes and cook for 30 seconds so the spice blooms in the oil. Keep the heat at medium and make…
- Add the drained rice to the pot and gently stir for 1 minute to coat the grains with the peppery oil. Pour in 480 ml water and…
- Bring the pot to a lively boil over medium-high heat, then reduce to medium and simmer uncovered for 10–12 minutes. Continue un…
- Drizzle the remaining 15 ml oil around the edges of the pot to encourage a light tahdig-style crust. Cover the lid with a clean…
+ 2 more steps in the full instructions section below.
Cultural Background
Fel Fel Polo is a practical Persian home dish built around kateh, the everyday absorption method that creates comforting, cohesive rice. Topping rice with fried eggs is a common Iranian weeknight tradition, stretching simple pantry ingredients into a complete meal.
Equipment
💡 Tips
- Slice peppers into thin, even strips (about 5 mm) so they soften fully before the rice goes in and don’t stay crunchy.
- For a stronger tahdig, steam 5 extra minutes on very low heat and avoid lifting the lid during steaming.
- If your peppers start browning too fast, lower the heat and add 15 ml water to the pan to slow caramelization without burning.
⚠️ Common Mistakes
❌ Using too much water and ending up with mushy rice.
✅ Fix: Stick to 480 ml water for 300 g rinsed basmati and simmer uncovered until steam holes appear before covering.
❌ Burning the peppers during sautéing.
✅ Fix: Keep heat at medium, stir often, and add 15 ml water if the pan dries before peppers soften.
❌ Lifting the lid repeatedly during steaming and getting uneven texture.
✅ Fix: Steam on low for the full 25 minutes without opening; trapped steam is what finishes kateh properly.
🧊 How to Store
Cool rice within 1 hour, then refrigerate in an airtight container for up to 3 days. Reheat with 30 ml water in a covered pot on low for 8–10 minutes or microwave covered; fry fresh eggs at serving for best texture.
📅 Make Ahead
Slice the peppers up to 24 hours ahead and refrigerate in a sealed container. You can also cook the pepper base earlier the same day; rewarm it in the pot before adding rice and water.
🍽️ Pairs Well With
- Shirazi salad
- mast-o-khiar (yogurt-cucumber)
- torshi
- fresh herbs (sabzi khordan)
- pickled garlic.
Regional Variations
- Some households add a pinch of turmeric and a small knob of butter during steaming for a deeper color and richer aroma.
- In parts of Iran, the peppers are cut into small dice and cooked longer until jammy, creating a sweeter, more uniform rice.
- A spicier version uses extra crushed red pepper (2 tsp) and a mix of green and red peppers for sharper flavor.
Ingredients
- 10.5 ozBasmati rice (rinsed 4–5 times until water runs mostly clear)
- 16 ozBell peppers (mixed colors) (thinly sliced into strips (about 3 medium peppers))
- 3 tbspNeutral oil (sunflower or canola) (3 tbsp, divided)
- 8 gFine sea salt (about 1 1/2 tsp, divided)
- 1 tspCrushed red pepper flakes (adjust for heat preference)
- 2 cupWater (2 cups for kateh method)
- 4Eggs (for sunny-side-up)
- 1 tbspNeutral oil (for frying eggs) (1 tbsp)
🔄 Substitutions
- Basmati rice→ Jasmine rice
- Crushed red pepper flakes→ Aleppo pepper
- Neutral oil→ Olive oil
Instructions
- 1
Rinse the basmati rice in several changes of cold water until the water is mostly clear, then drain well. Let it sit in the colander for 5 minutes so excess water doesn’t dilute the kateh ratio.
- 2
Heat 30 ml oil in a wide pot over medium heat and add the sliced bell peppers and 4 g salt. Sauté for 10–12 minutes, stirring often, until the peppers soften, turn glossy, and begin to lightly caramelize at the edges.
- 3
Stir in the crushed red pepper flakes and cook for 30 seconds so the spice blooms in the oil. Keep the heat at medium and make sure the peppers are fragrant but not scorched.
- 4
Add the drained rice to the pot and gently stir for 1 minute to coat the grains with the peppery oil. Pour in 480 ml water and add the remaining 4 g salt, then stir once to distribute everything evenly.
- 5
Bring the pot to a lively boil over medium-high heat, then reduce to medium and simmer uncovered for 10–12 minutes. Continue until the water is absorbed and small steam holes appear on the surface of the rice.
- 6
Drizzle the remaining 15 ml oil around the edges of the pot to encourage a light tahdig-style crust. Cover the lid with a clean towel (or use a tight-fitting lid) and steam on low heat for 25 minutes so the rice finishes fluffy and aromatic.
- 7
While the rice steams, fry the eggs: heat 15 ml oil in a nonstick skillet over medium heat. Crack in the eggs and cook for 3–4 minutes until the whites are set and the edges are golden, keeping the yolks runny for the traditional sunny-side-up finish.
- 8
Fluff the rice gently with a fork, lifting the peppers through the grains without mashing them. Serve the bell pepper rice hot and top each portion with one egg, letting the yolk enrich the rice as you eat.
🪪 Recipe Passport
Cultural Background
Fel Fel Polo is a practical Persian home dish built around kateh, the everyday absorption method that creates comforting, cohesive rice. Topping rice with fried eggs is a common Iranian weeknight tradition, stretching simple pantry ingredients into a complete meal.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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