Chelo Goosht Semnani (چلو گوشت سمنانی) — Semnani Rice with Lamb

• 600 gBasmati rice (rinsed until water runs mostly clear)
• 2400 mlWater (for soaking and parboiling rice (plus more as needed))
• 22 gSalt (divided; includes rice soaking/parboil and stew seasoning)
• 0.4 gSaffron threads (crushed and bloomed)
• 60 mlHot water (for blooming saffron)
• 1200 gLamb neck (bone-in, cut into 2–3 large pieces)
• 350 gOnions (thinly sliced)
• 75 mlVegetable oil (divided)
• 40 gTomato paste (about 2 tablespoons)
• 2 gGround cinnamon (about 1 teaspoon)
• 1.5 gGround black pepper (about 1/2 teaspoon)
• 2 gTurmeric (about 1 teaspoon)
• 125 gPlain yogurt (for tahdig base)
• 1 largeEgg yolk (for tahdig base)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until it runs mostly clear. Soak the rice in 1,200 ml water mixed with 12 g salt for 60 minutes at room temperature. Meanwhile, crush saffron threads and bloom in 60 ml hot (not boiling) water for 10 minutes; cover to keep aroma in.

2. 2

   Braise the lamb: heat 45 ml vegetable oil in a heavy pot over medium-high heat. Add sliced onions and cook 10–12 minutes until deeply golden. Add lamb neck pieces and sear 6–8 minutes total, turning to brown. Stir in turmeric, black pepper, cinnamon, and tomato paste; cook 2 minutes to toast and remove raw paste flavor.

3. 3

   Add 900 ml water and bring to a boil, skimming any foam for 3 minutes. Reduce to a gentle simmer, cover, and cook 90–110 minutes, turning once, until lamb is very tender and nearly falling from the bone. Season with the remaining 10 g salt near the end so the meat stays juicy. Reserve all cooking liquid.

4. 4

   Parboil the rice: bring 2,000 ml water to a rolling boil in a large pot. Drain soaked rice and add it to the boiling water. Boil 6–8 minutes, stirring once or twice, until grains are tender on the outside but still firm in the center. Drain immediately and rinse briefly with 250 ml warm water to stop cooking.

5. 5

   Prepare the steaming pot and optional tahdig: in a nonstick or well-seasoned pot, heat 30 ml vegetable oil over medium heat. For yogurt tahdig, whisk yogurt, egg yolk, and 2 tablespoons parboiled rice, then spread in the bottom. If skipping, simply add 2–3 tablespoons rice to cover the base and prevent sticking.

6. 6

   Layer and steam (Semnani style): add one-third of the rice, then nestle half the lamb pieces on top. Spoon 120 ml of the lamb cooking liquid over the layer. Add another third of rice, the remaining lamb, and another 120 ml cooking liquid. Finish with the remaining rice, shaping into a mound to help steam circulate.

7. 7

   Poke 5–6 holes down to the bottom with the handle of a spoon. Drizzle 2 tablespoons bloomed saffron over the top rice (reserve the rest for serving). Cover the lid with a clean towel and place tightly on the pot. Steam over medium heat for 10 minutes, then reduce to low and steam 45–55 minutes until fragrant and fully cooked.

8. 8

   Rest and serve: turn off heat and let the pot rest, covered, for 10 minutes to set the grains. Gently lift the lamb out to a platter. Fluff rice carefully, mixing in a few spoonfuls of remaining lamb juices for richness without making it wet. Top with more saffron water and serve rice alongside the lamb and tahdig.