Esfenaj Polo (اسفناج پلو) — Persian Spinach Rice

• 350 gBasmati rice (rinsed until water runs mostly clear)
• 2500 mlWater (for parboiling; plus extra for rinsing)
• 18 gSalt (10 g for soaking, 8 g for boiling water)
• 450 gSpinach leaves (washed, thick stems removed, roughly chopped)
• 220 gOnion (finely sliced)
• 12 gGarlic (minced (about 4 cloves))
• 30 mlOlive oil (for sautéing)
• 2 tspTurmeric (ground)
• 1 tspBlack pepper (freshly ground)
• 55 gUnsalted butter (divided)
• 120 gPlain yogurt (full-fat for a sturdy tahdig)
• 1 largeEgg yolk (helps bind tahdig (optional but recommended))
• 0.25 tspSaffron threads (crushed)
• 30 mlHot water (for blooming saffron)
• 15 mlLemon juice (fresh (about 1 tablespoon))

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until it runs mostly clear. Soak the rice in 1 liter cool water mixed with 10 g salt for 45 minutes at room temperature. This hydrates the grains for even parboiling and helps them stay long and separate during steaming.

2. 2

   Meanwhile, make the saffron water: crush saffron threads to a powder, then stir into 30 ml hot water (not boiling) and cover. Let bloom 15 minutes. The color should turn deep orange-red. Set aside at room temperature so it stays fragrant for finishing and for the tahdig mixture.

3. 3

   Cook the spinach mixture: heat 30 ml olive oil in a wide skillet over medium heat. Add sliced onion and sauté 10–12 minutes until soft and lightly golden. Add minced garlic and cook 45 seconds. Stir in turmeric and black pepper for 20 seconds, then add spinach and cook 6–8 minutes until wilted and most moisture evaporates.

4. 4

   Parboil the rice: bring 2500 ml water to a rolling boil in a large pot. Add 8 g salt. Drain the soaked rice and add it to the boiling water. Boil 6–8 minutes, stirring gently once or twice, until the grains are tender on the outside but still firm in the center. Drain immediately and rinse briefly with cool water to stop cooking.

5. 5

   Prepare the tahdig base: in a bowl, whisk yogurt with the egg yolk (if using), 15 ml olive oil, 25 g of the butter (melted), and 1 tablespoon of the bloomed saffron water. Fold in 120 g of the parboiled rice until evenly coated. This mixture forms a crisp, golden crust that releases cleanly when properly steamed.

6. 6

   Assemble and steam: in a heavy 24–26 cm nonstick or well-seasoned pot, spread the tahdig rice mixture evenly over the bottom. Layer half the remaining rice, then all the spinach mixture, then the rest of the rice. Use the handle of a spoon to poke 5–6 steam holes down to the bottom. Dot the top with the remaining 30 g butter.

7. 7

   Steam gently for a crisp tahdig: cover the lid with a clean kitchen towel and place it on the pot. Cook over medium heat for 8 minutes until you hear a gentle sizzle, then reduce to low and steam 40 minutes. Avoid lifting the lid; steady low heat dries the rice and crisps the crust without burning.

8. 8

   Finish and serve: turn off heat and rest, covered, 10 minutes to relax the steam. Drizzle the remaining saffron water over the rice and sprinkle lemon juice across the top for brightness. Fluff the rice gently, lifting spinach into the grains. To unmold tahdig, loosen edges, invert onto a plate, and serve alongside the rice.