Kashmish Polow (کشمش پلو) — Persian Raisin Rice with Slow-Cooked Lamb

• 500 gbasmati rice
• 3000 mlwater (for boiling the rice)
• 18 gsalt (about 3 tsp, divided between soaking and boiling)
• 900 glamb shoulder (boneless, cut into 4 cm pieces)
• 300 gonion (thinly sliced)
• 250 gtomato (grated or finely chopped)
• 30 gtomato paste (about 2 tbsp)
• 60 mlneutral oil (divided)
• 4 gturmeric (about 2 tsp)
• 2 gblack pepper (about 1 tsp)
• 1 gred pepper flakes (about 1/2 tsp)
• 3 ggarlic powder (about 1 tsp)
• 180 graisins (sun-dried or golden raisins)
• 0.25 gsaffron threads (about 1/2 tsp threads)
• 45 mlhot water (for blooming the saffron)
• 30 gunsalted butter (for richness and aroma)

Instructions

1. 1

   Rinse the basmati rice in several changes of cold water until the water runs mostly clear. Soak it in 1200 ml water with 9 g salt for 20 minutes; this helps the grains elongate and cook evenly.

2. 2

   Heat 30 ml neutral oil in a heavy pot over medium-high heat and add the sliced onion. Cook for 10–12 minutes, stirring often, until deeply golden; this caramelization is key to the dish’s sweet-savory backbone.

3. 3

   Add the lamb shoulder pieces to the onions and sear for 6–8 minutes, turning to brown multiple sides. Sprinkle in 4 g turmeric, 2 g black pepper, 1 g red pepper flakes, and 3 g garlic powder, then stir for 30 seconds to toast the spices without burning.

4. 4

   Stir in the grated tomato and tomato paste and cook for 5 minutes until the mixture darkens slightly and smells jammy. Add 700 ml water and 9 g salt, bring to a boil, then reduce to a gentle simmer and cover; cook for 75–90 minutes until the lamb is fork-tender and the sauce is thick.

5. 5

   While the lamb braises, bloom the saffron by grinding the threads lightly and mixing with 45 ml hot water. Let it stand for at least 10 minutes; the liquid should turn a vivid orange-red and smell floral.

6. 6

   Rinse the raisins quickly, then drain well so they sauté rather than steam. Heat 15 ml neutral oil in a small skillet over medium heat, add the raisins and 1 g turmeric, and cook for 60–90 seconds until plump and glossy; remove immediately to prevent bitterness.

7. 7

   Bring 1800 ml water to a rolling boil in a large pot and add the remaining 9 g salt. Drain the soaked rice, add it to the boiling water, and boil for 6–8 minutes until the grains are tender on the outside but still slightly firm in the center.

8. 8

   Drain the parboiled rice in a colander and rinse briefly with 200 ml cold water to stop the cooking and keep the grains separate. Let it drain for 2 minutes; excess water can make the final polow heavy rather than fluffy.

9. 9

   In a clean nonstick or well-seasoned pot, add 30 g butter and 60 ml water over medium heat until the butter melts. Add one-third of the rice as the base layer, then spoon over half the lamb and a little of its thick sauce; scatter half the raisins, then repeat once more and finish with the remaining rice on top.

10. 10

    Use the handle of a wooden spoon to poke 5–6 holes down through the rice to help steam circulate. Drizzle 30 ml of the bloomed saffron water over the top layer, cover the lid with a clean towel, and steam on low heat for 35–45 minutes until the rice is fully tender and aromatic.

11. 11

    Turn off the heat and rest the pot, covered, for 10 minutes so the steam redistributes and the grains set. Gently fluff the rice, then mound it onto a platter and arrange the lamb and raisins across the top; spoon a few tablespoons of sauce over the meat for shine without soaking the rice.