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

• 500 gBasmati rice (aged basmati preferred; rinsed until water runs mostly clear)
• 3000 mlWater (for parboiling rice)
• 24 gFine sea salt (for salting parboil water and seasoning)
• 120 gPlain yogurt (for yogurt tahdig)
• 1 largeEgg yolk (for yogurt tahdig)
• 60 mlVegetable oil (divided; for tahdig and sautéing)
• 30 gUnsalted butter (for finishing aroma and sheen)
• 0.5 tspSaffron threads (ground and bloomed in hot water)
• 60 mlHot water (for blooming saffron)
• 900 gLamb shoulder (boneless, cut into 4 cm cubes)
• 300 gOnion (thinly sliced)
• 300 gTomatoes (grated or finely chopped)
• 30 gTomato paste (for deeper color and body)
• 2 tspGarlic powder (use fresh garlic only if substituting)
• 2 tspGround turmeric
• 1.25 tspGround black pepper
• 0.75 tspCrushed red pepper flakes (adjust to taste)
• 0.5 tspGround cinnamon (optional but traditional with raisins)
• 180 gSun-dried raisins (rinsed and drained well)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until mostly clear. Cover with fresh water and let soak 60 minutes at room temperature (this time is included in prep). Meanwhile, grind the saffron and bloom it in 60 ml hot water; cover and set aside 20 minutes for full color.

2. 2

   Braise the lamb: heat 30 ml vegetable oil in a heavy pot over medium-high. Add sliced onion and cook 10–12 minutes until deep golden. Add lamb and sear 6–8 minutes, turning to brown. Stir in turmeric, black pepper, red pepper flakes, garlic powder, and tomato paste; cook 1 minute.

3. 3

   Add grated tomatoes and cook 5 minutes until they lose raw smell. Pour in 600 ml water, scrape up browned bits, and bring to a boil. Reduce to a gentle simmer, cover, and cook 75–90 minutes, stirring twice, until lamb is fork-tender and the sauce is thick, not watery.

4. 4

   Plump the raisins: heat 15 ml oil in a small skillet over medium. Add drained raisins and 0.5 tsp turmeric; stir constantly 2–3 minutes just until glossy and slightly swollen. Do not brown. Transfer to a bowl. This quick sauté prevents the raisins from tasting raw and keeps them distinct in the rice.

5. 5

   Parboil the rice: bring 3000 ml water to a rolling boil in a large pot. Add 24 g salt. Drain soaked rice and add to boiling water; boil 6–8 minutes until the grains are softened on the outside but still firm in the center. Drain immediately and rinse briefly with warm water to stop cooking.

6. 6

   Make the tahdig base: whisk yogurt with the egg yolk until smooth. Mix in 2 tbsp of the bloomed saffron water and 2 tbsp oil from the 60 ml measured. Stir in 150 g of the drained parboiled rice to coat. This saffron-yogurt rice forms a crisp, golden tahdig and helps prevent sticking.

7. 7

   Layer and steam: heat the remaining oil (about 45 ml) in a nonstick or well-seasoned pot over medium. Spread the tahdig mixture evenly on the bottom. Layer 1/3 of remaining rice, then half the lamb with some sauce, then half the raisins. Repeat, ending with rice on top. Poke 5–6 steam holes with a spoon handle.

8. 8

   Finish the steam and unmold: wrap the lid with a clean towel and cover tightly. Cook 10 minutes over medium to build steam, then reduce to low and steam 45 minutes. Drizzle remaining saffron water over the top with butter, cover 5 minutes, then fluff gently. Invert onto a platter to reveal tahdig.